Vanilla pudding pumpkin bread Recipe
This Vanilla Pudding Pumpkin Bread is a moist and flavorful quick bread combining the warm spices of pumpkin pie with the creamy sweetness of vanilla pudding mix. Perfect for breakfast, snack, or dessert, this easy-to-make bread has a tender crumb and a cozy autumnal taste that delights pumpkin lovers.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (approximately 8-10 slices) 1x
- Category: Bread, Quick Bread, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Main Ingredients
- 1 package (3.4 oz) vanilla instant pudding dry mix
- 1 can (15 oz) pumpkin puree
- 1 ¾ cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon pumpkin spice
- 1 teaspoon baking soda
- ⅓ cup vegetable oil
- 2 large eggs
- 1 cup granulated sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the pumpkin bread.
- Mix Wet Ingredients: In a large bowl, whisk together the 2 eggs and ⅓ cup oil until combined smoothly. Add in the 15 oz can of pumpkin puree and mix well. Stir in 1 cup sugar until fully incorporated.
- Add Dry Ingredients: Gradually add the 1 package of vanilla instant pudding mix, 1 ¾ cups flour, 1 tablespoon baking powder, 1 tablespoon pumpkin spice, and 1 teaspoon baking soda to the wet mixture. Stir gently until just combined to avoid overmixing.
- Prepare Baking Pan: Spray a loaf pan with non-stick cooking spray or grease it lightly with butter to prevent sticking.
- Bake the Bread: Pour the batter into the prepared pan and spread it evenly. Bake in the preheated oven for approximately 1 hour, or until a toothpick inserted in the center comes out clean.
- Cool and Rest: Remove the bread from the oven and allow it to rest in the pan for 15 to 30 minutes. Then transfer the bread onto a wire rack to cool completely before slicing.
Notes
- Leftovers: Ensure the bread is completely cooled before wrapping loosely in paper towel and placing it in a zip lock bag or airtight container. Store at room temperature; paper towels help absorb excess moisture.
- Freezing: Wrap the bread tightly with plastic wrap, then wrap it in aluminum foil. Freeze for up to 3 months for best quality.
- Reheating: To reheat, bring the bread to room temperature first, then warm it in a 350°F oven for 5-7 minutes to restore freshness.
Nutrition
- Serving Size: 1 slice (about 70g)
- Calories: 220
- Sugar: 18g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: pumpkin bread, vanilla pudding, quick bread, autumn recipe, pumpkin dessert, moist bread
