Description
Moist and tender vanilla spiced pumpkin bread made with pure pumpkin, warm cinnamon, and cook-and-serve vanilla pudding mix. This easy fall quick bread works well for breakfast, snacks, dessert, or homemade gifts.
Ingredients
Scale
- 5 large eggs, room temperature
- 1 cup sunflower oil, canola oil, or vegetable oil
- 15 ounces 100% pure pumpkin puree
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 6 ounces cook-and-serve vanilla pudding mix
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 325°F.
- Grease five mini loaf pans measuring about 5 3/4 by 3 by 2 inches.
- Beat the eggs in a large mixing bowl.
- Add the oil and pumpkin puree, then beat until smooth.
- Whisk the flour, sugar, vanilla pudding mix, baking soda, cinnamon, and salt in a separate bowl.
- Gradually add the dry ingredients to the pumpkin mixture, beating after each addition until just combined.
- Divide the batter evenly among the prepared loaf pans.
- Place the loaf pans on a large baking sheet.
- Bake for about 40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the loaves in the pans for 10 minutes.
- Turn the loaves onto a wire rack and cool completely before slicing.
Notes
- The recipe makes five mini loaves or two larger loaves.
- Larger loaves may need 50 to 60 minutes of baking time.
- Store cooled bread tightly wrapped or in an airtight container for 2 to 3 days at room temperature.
- Refrigerate leftovers for 4 to 5 days.
- To freeze, wrap cooled loaves in two layers of plastic wrap and place them in freezer bags.
- Freeze for up to 2 months and thaw overnight in the refrigerator.
- Nutritional values are based on 20 slices.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 199
- Sugar: 18
- Sodium: 184
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 7
- Trans Fat: 0.03
- Carbohydrates: 29
- Fiber: 1
- Protein: 3
- Cholesterol: 41