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