Vanilla Pudding Pumpkin Bread Recipe

Introduction

This Vanilla Pudding Pumpkin Bread is a moist and flavorful treat perfect for fall or anytime you crave a cozy, spiced loaf. The addition of vanilla pudding mix creates a tender texture that sets it apart from ordinary pumpkin bread. It’s easy to make and sure to become a favorite in your baking rotation.

Ingredients

• 1 ¾ cups all-purpose flour
• 1 cup canned pumpkin puree
• 1 packet vanilla pudding mix (instant)
• 1 cup granulated sugar
• ½ cup vegetable oil
• 3 large eggs
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon (optional for added flavor)
• 1 teaspoon vanilla extract
• ½ cup milk or plant-based alternative

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper to prevent sticking.
2. Step 2: In a medium bowl, whisk together the flour, baking soda, salt, cinnamon (if using), and vanilla pudding mix until well combined.
3. Step 3: In a large bowl, beat the eggs, sugar, and vanilla extract until thoroughly combined. Then, add the pumpkin puree, vegetable oil, and milk, mixing until the batter is smooth.
4. Step 4: Gradually fold the dry ingredients into the wet mixture. Mix just until combined—avoid overmixing to keep the bread tender.
5. Step 5: Pour the batter into the prepared loaf pan and bake for 55 to 60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
6. Step 6: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy.

Tips & Variations

• Add chopped nuts or chocolate chips to the batter for extra texture and flavor.
• For a spicier loaf, include a pinch of nutmeg or ground cloves along with the cinnamon.
• If you prefer a dairy-free version, substitute the milk with almond, soy, or oat milk.
• Ensure not to overmix the batter to keep the bread moist and tender.

Storage

Store your pumpkin bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and refrigerate for up to one week or freeze for up to 3 months. To reheat, warm slices briefly in the microwave or toaster oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade pumpkin puree instead of canned?

Yes, homemade pumpkin puree works perfectly in this recipe. Just make sure it’s well drained and not too watery for the best texture.

Is the vanilla pudding mix necessary?

The vanilla pudding mix helps make the bread extra moist and tender, but if you don’t have it, you can omit it and add a bit more flour or a touch of cornstarch for structure.

Vanilla Pudding Pumpkin Bread Recipe

Print Recipe

★★★★★

4.6 from 97 reviews

This Vanilla Pudding Pumpkin Bread is a moist and flavorful quick bread that combines the rich taste of pumpkin with the creamy texture of vanilla pudding. Perfectly spiced with cinnamon and enhanced by the vanilla extract, this bread offers a delightful autumn treat that’s easy to prepare and bakes to a tender crumb.

• Author: Lisa
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 1 loaf (approximately 10 slices) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 ¾ cups all-purpose flour
• 1 packet of vanilla pudding mix (instant)
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon (optional for added flavor)

Wet Ingredients

• 1 cup canned pumpkin puree
• 1 cup granulated sugar
• ½ cup vegetable oil
• 3 large eggs
• 1 teaspoon vanilla extract
• ½ cup milk or plant-based alternative

Instructions

1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper to prevent the bread from sticking.
2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon if using, and instant vanilla pudding mix until fully combined.
3. Combine wet ingredients: In a large bowl, beat the eggs, granulated sugar, and vanilla extract until well mixed. Then add the pumpkin puree, vegetable oil, and milk, and stir until the mixture is smooth.
4. Incorporate dry into wet: Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the bread tender.
5. Bake: Pour the batter into the prepared loaf pan and place it in the preheated oven. Bake for 55-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
6. Cool and serve: Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy your delicious vanilla pudding pumpkin bread.

Notes

• For a dairy-free option, use plant-based milk suitable for baking.
• The cinnamon is optional but adds a warm autumnal flavor.
• Do not overmix the batter to avoid a dense bread texture.
• Storage: Keep the bread wrapped at room temperature for up to 3 days or refrigerate for up to a week.
• Freezing: Wrap well and freeze for up to 3 months. Thaw at room temperature before serving.

Keywords: pumpkin bread, vanilla pudding pumpkin bread, autumn bread recipe, quick bread, moist pumpkin bread, vanilla pudding dessert