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Vanilla pudding pumpkin bread

Irresistibly Moist Vanilla Pudding Pumpkin Bread Recipe

This Vanilla Pudding Pumpkin Bread is a delightful quick bread with a moist, cake-like texture, perfect for breakfast, snacks, or dessert.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 30 minutes
Total Time 1 hour 45 minutes
Servings: 10 slices
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 box Vanilla Instant Pudding Dry Mix Essential for achieving that soft, tender texture.
  • 1 cup Pumpkin Puree Use canned pumpkin puree, not pumpkin pie filling for the best results.
  • 2 cups All-Purpose Flour Feel free to substitute with gluten-free flour if needed.
  • 2 teaspoons Baking Powder Precise measurement is key to avoid bitterness.
  • 1 teaspoon Pumpkin Spice A blend of cinnamon, nutmeg, and ginger.
  • 1 te teaspoon Baking Soda Helps the bread stay light and airy.
  • 1/2 cup Oil Canola, sunflower, or vegetable oil are excellent choices.
  • 2 large Eggs Use large eggs for the best texture.
  • 1 cup Granulated Sugar Consider using coconut sugar or any sweetener of your choice as a substitute.
Optional Add-ins
  • 1/2 cup Chopped Nuts Fold in walnuts or pecans.
  • 1/2 cup Chocolate Chips For those who crave a sweet twist.

Equipment

  • Loaf pan
  • Mixing bowls
  • Whisk
  • Spatula
  • Oven

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare your loaf pan by greasing it generously.
  2. In a medium mixing bowl, whisk together the eggs, oil, and pumpkin puree until smooth and well-blended.
  3. Stir in the granulated sugar until thoroughly incorporated into the wet ingredients.
  4. Layer the dry ingredients—flour, baking powder, baking soda, and pumpkin spice—on top of the wet mixture and gently stir together until just combined.
  5. Fold in optional ingredients like chopped nuts or chocolate chips if desired.
  6. Transfer the thick batter into your prepared loaf pan and smooth the top. Bake for about 60 minutes until a toothpick inserted comes out clean.
  7. Allow the bread to cool in the pan for 15 to 30 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 25mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 2000IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Measure flour and baking powder accurately to avoid a dry loaf. Avoid over-mixing to maintain a light texture. Cool the bread completely before slicing to maintain moisture.

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