I baked this pumpkin bread one chilly morning while my kids were still asleep. The smell drifted through the house and pulled them out of bed like magic. This vanilla pudding pumpkin bread is moist, full of cozy spice, and ridiculously easy. You’ll want to make it again before the loaf even cools.
Table of Contents
Easy Pumpkin Bread (Super Moist & Full of Fall Flavor)
- Prep Time: 5 minutes
- Cook Time: 1 hour
- Total Time: 1 hour
- Yield: 10 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
This Vanilla Pudding Pumpkin Bread is incredibly moist, warmly spiced, and perfect for fall mornings or cozy treats. It’s quick to make, keeps well, and fills your kitchen with the best autumn scent.
Ingredients
1 package (3.4 oz) vanilla instant pudding mix (dry)
1 can (15 oz) pumpkin puree (not pumpkin pie filling)
1 ¾ cups all-purpose flour
1 tablespoon baking powder
1 tablespoon pumpkin spice
1 teaspoon baking soda
⅓ cup oil (olive, canola, sunflower, or vegetable)
2 eggs
1 cup sugar (white, coconut, or alternative)
Instructions
1. Preheat oven to 350°F (175°C).
2. In a bowl, whisk eggs with oil.
3. Add pumpkin puree and sugar, mix until smooth.
4. Add flour, baking powder, baking soda, pudding mix, and pumpkin spice.
5. Stir gently until just combined.
6. Optional: fold in nuts, raisins, or chocolate chips.
7. Grease a loaf pan and pour in the batter.
8. Bake for 1 hour. Tent with foil if browning too quickly.
9. Use a toothpick to test doneness.
10. Let cool completely before slicing.
Notes
Let bread cool fully before slicing to avoid crumbling.
Avoid overmixing to keep it tender.
Try butterscotch or white chocolate pudding for a twist.
Use gluten-free flour if needed.
Wrap and freeze for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 254
- Sugar: 20g
- Sodium: 328mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 38mg
Ingredients You’ll Need
I threw this together during a rushed school morning. No mixer, just a bowl and spoon.
It uses simple pantry items with a creamy twist—vanilla pudding mix. That’s the secret to its soft, fluffy texture.
Pantry Basics
You’ll need:
- All-purpose flour for structure
- Sugar – white, coconut, or a keto-friendly version
- Baking powder and soda to help it rise
One time, I ran out of white sugar and used coconut sugar—it worked great.
If you love pumpkin desserts, try these chewy pumpkin snickerdoodle cookies. They pair beautifully with a slice of this bread.
Flavor Boosters
These add depth and warmth:
- Pumpkin puree (not pie filling)
- Pumpkin spice
- Vanilla pudding mix
I once swapped in butterscotch pudding—unexpected, but wow.
Want a tangy twist? These pumpkin cream cheese swirl muffins are a favorite in our house for that creamy swirl in every bite.
Moisture Makers
The texture is unreal:
- Eggs – help bind everything
- Oil – use what you have
- Add a spoonful of Greek yogurt for extra softness
Use olive oil for a richer flavor, or keep it classic with vegetable oil.
How to Make Pumpkin Bread
I made this loaf while wearing slippers and sipping coffee—it’s that easy.
No fancy steps. Just mix, pour, and bake. Your kitchen will smell like fall in under 10 minutes.
Step 1 – Mix the Wet Ingredients
In a bowl, whisk 2 eggs with ⅓ cup of oil. Add 15 oz of pumpkin puree and 1 cup of sugar. Stir until smooth.
I like using coconut sugar for its slight caramel taste.
Step 2 – Stir in the Dry Ingredients
Add 1¾ cups of flour, 1 tbsp baking powder, 1 tsp baking soda, 1 tbsp pumpkin spice, and the pudding mix.
Mix until just combined. Overmixing = dry bread.
For a classic variation, check out Libby’s pumpkin bread recipe—it’s a nostalgic favorite in our family.
Step 3 – Bake and Cool
Grease your loaf pan. Pour in the thick batter.
Bake at 350°F for 1 hour. If it browns too fast, tent it with foil.
Use a toothpick to check—mine came out with a few crumbs and a smile.
Tips and Add-In Ideas
I love playing with this recipe. Every batch feels a little new.
- Add chocolate chips for the kids
- Toss in walnuts or pecans for crunch
- Try a streusel topping if you’re feeling fancy
- Bake as mini loaves—perfect for gifts
- Use gluten-free flour if needed
I once folded in white chocolate chips and chopped dates. The result? Gone in one afternoon.
Want more creative pumpkin bakes? These pumpkin cream cheese swirl muffins are another hit.
How to Store and Freeze It
This bread never lasts long in our house—but when it does, it stores well.
Let it cool. Wrap in a paper towel, then seal in a bag or container.
- Room temp: Good for 2–3 days
- Freezer: Wrap in plastic and foil, freeze up to 3 months
- Reheat: Thaw, then warm slices in oven or microwave
I like to freeze individual slices. Pop one in the toaster for a quick snack.
If you’re freezing muffins too, these chewy pumpkin snickerdoodle cookies also freeze like a dream.
FAQ – Pumpkin Bread Troubleshooting & Tips
What makes pumpkin bread moist?
Moisture comes from the oil, eggs, pumpkin puree, and pudding mix. These work together for the perfect crumb.
When I forgot the pudding once, it still worked—but wasn’t nearly as soft.
Why is my pumpkin bread gummy?
It’s usually underbaked or too much pumpkin. Always use a toothpick test. Gummy centers = sad slices.
Can you freeze homemade pumpkin bread?
Yes! I do it all the time. Wrap slices individually for quick thaw-and-go snacks.
What can I add to pumpkin bread to make it better?
Try nuts, chocolate chips, or even a swirl of cream cheese. You can also sprinkle cinnamon sugar on top before baking.
If you love variations, check out this Libby’s pumpkin bread recipe—it’s a tried-and-true classic.
Final Thoughts
This pumpkin bread is everything I want in a fall bake—easy, moist, and totally comforting.
Make it once, and I bet it becomes your new go-to. Pair it with pumpkin cream cheese swirl muffins or chewy pumpkin snickerdoodle cookies for a cozy autumn spread.
Let me know how yours turns out—I’d love to hear what you add to make it your own.