Description
Vanilla Pudding Pumpkin Bread is a moist, spiced quick bread made with rich pumpkin puree and instant vanilla pudding mix for an ultra-soft, flavorful loaf. With warm fall spices and a subtly sweet finish, this easy recipe makes the perfect cozy treat for breakfast, brunch, or snacking during the autumn season.
Ingredients
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1 package (3.4 oz) vanilla instant pudding mix (dry)
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1 can (15 oz) pumpkin puree
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1¾ cups all-purpose flour
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1 tbsp baking powder
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1 tbsp pumpkin spice
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1 tsp baking soda
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⅓ cup oil (vegetable, canola, or melted coconut oil)
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2 large eggs
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1 cup granulated sugar
Instructions
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Preheat oven to 350°F (175°C).
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In a large bowl, whisk together eggs and oil until well combined.
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Mix in pumpkin puree and sugar until smooth.
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Stir in flour, pudding mix, baking powder, pumpkin spice, and baking soda. Mix gently until just combined.
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Grease a loaf pan or line it with parchment. Pour in the batter and smooth the top.
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Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
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Let cool in the pan for 15–30 minutes, then remove and cool completely on a wire rack.
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Slice and serve warm or at room temperature.
Notes
Avoid overmixing to keep the bread tender.
Use canned pumpkin puree (not pumpkin pie filling).
Add turbinado sugar on top before baking for a crisp finish.
Store well-wrapped at room temp or refrigerate for extended freshness.
Freeze individual slices for easy grab-and-go snacks.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Américaine