Go Back

Vanilla Pudding Pumpkin Bread

A moist and flavorful pumpkin bread enhanced with vanilla pudding, perfect for autumn days and sharing with friends and family.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup pumpkin puree Adds moisture and a lovely earthy sweetness.
  • 1 cup vanilla instant pudding mix Gives the bread its rich, creamy texture.
  • 1/2 cup sugar Balances the flavors.
  • 1/2 cup vegetable oil Keeps the bread moist; can substitute with melted coconut oil.
  • 2 pcs eggs Acts as the binder.
  • 1 teaspoon vanilla extract Elevates the vanilla flavor.
Dry Ingredients
  • 1 teaspoon baking soda Helps the bread rise.
  • 1 teaspoon ground cinnamon Infuses warmth and spice.
  • 1/2 teaspoon ground nutmeg Enhances the seasonal flavor profile.
  • 1/2 teaspoon salt Balances the sweetness.
  • 1 1/2 cups all-purpose flour The base of the bread.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a loaf pan.
  2. In a large bowl, combine the pumpkin puree, vanilla pudding mix, sugar, vegetable oil, eggs, and vanilla extract. Mix until well incorporated.
  3. In another bowl, whisk together the baking soda, cinnamon, nutmeg, salt, and flour.
  4. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
  5. Pour the batter into the prepared loaf pan and smooth the top.
Baking
  1. Place the loaf pan in the oven and bake for 50-60 minutes. Check for doneness with a toothpick.
  2. Let the bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

Notes

Measure flour correctly using the spoon-and-level method to avoid a dense loaf. Allow the bread to cool completely for best slicing.