Vanilla Pudding Pumpkin Bread Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://bakedbylisa.com/vanilla-pudding-pumpkin-bread-recipe/
