Fall isn’t just a season—it’s a whole mood. And nothing says “sweater weather” quite like the sweet aroma of vanilla pudding pumpkin bread baking in the oven. With rich pumpkin puree and a secret ingredient (hello, pudding mix!), this quick bread turns ordinary mornings into something a little more special.

If you’re craving a slice of something soft, spiced, and effortlessly moist, this one’s for you. Whether you’re baking for a brunch, gifting a homemade treat, or just want an easy breakfast bread to enjoy with your coffee, this loaf delivers.

Why You’ll Love This Vanilla Pudding Pumpkin Bread

This isn’t your average pumpkin loaf. The instant vanilla pudding mix adds an unbeatable moisture and a subtle sweetness that pairs beautifully with warm fall spices. It’s easy to make, smells like a dream, and slices up like a charm. Plus, it keeps well, so you can enjoy a slice of autumn all week long.

Ingredients You’ll Need

1 package (3.4 oz) vanilla instant pudding mix (dry)
1 can (15 oz) pumpkin puree
1¾ cups all-purpose flour
1 tbsp baking powder
1 tbsp pumpkin spice
1 tsp baking soda
⅓ cup oil
2 large eggs
1 cup granulated sugar

How to Make Vanilla Pudding Pumpkin Bread

Preheat your oven to 350°F.
Whisk eggs and oil together in a large mixing bowl until fully combined.
Add pumpkin and sugar, mixing until smooth.
Stir in dry ingredients: flour, pudding mix, baking powder, pumpkin spice, and baking soda. Mix until just combined.
Grease a loaf pan and pour in the batter. Smooth out the top.
Bake for 60 minutes or until a toothpick inserted comes out clean.
Cool in the pan for 15–30 minutes before removing.
Slice and enjoy warm or at room temperature.

Fall Baking Tips for the Perfect Pumpkin Loaf

Don’t overmix the batter—gentle folding keeps the crumb tender.
Use canned pumpkin puree, not pumpkin pie filling.
Line your loaf pan with parchment for easy removal.
Sprinkle a little turbinado sugar on top before baking for a subtle crunch.

My Favorite Quick Bread Recipe Story

I stumbled upon this gem one fall morning while juggling coffee, homework folders, and a crying toddler. I needed something easy, comforting, and crowd-pleasing. Vanilla pudding pumpkin bread to the rescue! Since then, it’s become our weekend staple. My kids now call it “pumpkin cake bread,” and I call it peace in loaf form.

What to Serve with Vanilla Pudding Pumpkin Bread

This bread makes a cozy breakfast paired with coffee, chai, or warm cider. Add a smear of cream cheese or a pat of butter for a luxurious touch. Hosting brunch? Serve it alongside scrambled eggs, crispy bacon, or a fresh fruit salad. It also makes a lovely snack or dessert topped with whipped cream or a drizzle of maple glaze.

How to Store Your Pumpkin Loaf

Once completely cool, wrap the loaf tightly in plastic wrap or foil. It keeps well at room temperature for up to 3 days or in the fridge for up to a week. Want to freeze it? Wrap slices individually and store in a zip-top bag. Just thaw at room temperature or warm in the microwave for that fresh-baked feel.

FAQs About Vanilla Pudding Pumpkin Bread

Can I use sugar-free pudding mix?

Yes, though it may slightly affect the sweetness and texture. Still tasty!

Can I make muffins instead of a loaf?

Absolutely! Reduce the baking time to 18–22 minutes and check with a toothpick.

What kind of oil works best?

Vegetable oil, canola, or even melted coconut oil work well.

Why add pudding mix?

It makes the bread extra moist and adds a rich, creamy flavor. No one will guess your secret!

Pumpkin Bread with a Vanilla Twist

Whether you’re knee-deep in fall baking or just need a quick treat, this vanilla pudding pumpkin bread is your answer. With its warm spices, rich texture, and irresistible aroma, it’s everything you want in a quick bread recipe. Plus, it’s practically foolproof. One bite, and you’ll see why it’s become a seasonal favorite in my kitchen—and soon, yours too.

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