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Vanilla Pudding Pumpkin Bread Recipe

Vanilla Pudding Pumpkin Bread Recipe
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★★★★★

5.2 from 26 reviews

This Vanilla Pudding Pumpkin Bread is a moist and flavorful quick bread perfect for fall and holiday seasons. Combining creamy vanilla instant pudding with pumpkin puree and warm pumpkin spice, it offers a delightful blend of sweetness and spice with a tender crumb. Easy to prepare and bake, this bread is ideal for breakfast, snacking, or dessert.

Ingredients

Scale

Dry Ingredients

  • 1 package (3.4 oz) vanilla instant pudding dry mix
  • 1 3/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon pumpkin spice
  • 1 teaspoon baking soda
  • 1 cup granulated sugar

Wet Ingredients

  • 1 can (15 oz) pumpkin puree
  • 1/3 cup vegetable oil
  • 2 large eggs

Instructions

  1. Preheat the Oven: Set your oven to 350°F (175°C) to warm up while you prepare the batter.
  2. Mix Wet Ingredients: In a large bowl, whisk the eggs and oil together until combined. Stir in the pumpkin puree, then add the sugar and mix thoroughly until well blended.
  3. Combine Dry Ingredients: In a separate bowl, sift together the flour, vanilla pudding mix, baking powder, pumpkin spice, and baking soda to ensure even distribution.
  4. Mix Batter: Gradually add the dry ingredients into the wet ingredients bowl. Stir gently until just combined, being careful not to overmix to keep the bread tender.
  5. Prepare Pan and Bake: Grease a loaf pan with butter or spray it with oil spray. Pour the batter evenly into the loaf pan, smoothing the top. Bake in the preheated oven for about 1 hour or until a toothpick inserted in the center comes out clean.
  6. Cool and Serve: Allow the bread to cool in the pan for 15-30 minutes. Then, remove it from the pan and let it cool completely on a wire rack before slicing and serving.

Notes

  • Use canned pumpkin puree, not pumpkin pie filling, to control sweetness and spice levels.
  • Ensure not to overmix the batter to maintain a tender crumb.
  • If you prefer, add nuts or chocolate chips for extra texture.
  • Store bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • You can freeze sliced bread for up to 2 months; thaw slices before serving.

Nutrition

Keywords: vanilla pudding pumpkin bread, pumpkin bread recipe, quick bread, fall bread, pumpkin spice bread, moist pumpkin bread

Find it online: https://recipeswithmia.com/vanilla-pudding-pumpkin-bread-recipe/