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Vanilla pudding pumpkin bread

Moist Vanilla Pudding Pumpkin Bread for Cozy Fall Mornings

This Moist Vanilla Pudding Pumpkin Bread is a must-try autumn dessert that captures the essence of fall with sweet flavors.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 30 minutes
Total Time 1 hour 45 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

For the Batter
  • 1 package Vanilla Instant Pudding Mix Can be swapped with chocolate pudding for variation.
  • 1 cup Pumpkin Puree Canned pumpkin puree, not pie filling.
  • 1.5 cups All-Purpose Flour Use a gluten-free blend if needed.
  • 1 tablespoon Baking Powder Ensure freshness for best results.
  • 1 tablespoon Pumpkin Spice
  • 0.5 teaspoon Baking Soda
  • 0.5 cup Oil Canola, vegetable, or sunflower oil.
  • 2 large Eggs
  • 1 cup Granulated Sugar Alternative sweeteners can be used.

Equipment

  • mixing bowl
  • Loaf pan
  • Measuring cups
  • whisk

Method
 

Step-by-Step Instructions for Vanilla Pudding Pumpkin Bread
  1. Preheat your oven to 350°F (175°C) and gather your baking equipment.
  2. In a mixing bowl, whisk together the eggs and oil until smooth, then fold in pumpkin puree and sugar.
  3. Combine the flour, pumpkin spice, baking powder, baking soda, and pudding mix in a separate bowl, ensuring no lumps.
  4. Pour the dry ingredients into the pumpkin mixture and stir gently until just combined.
  5. Grease your loaf pan and transfer the batter, smoothing the top.
  6. Bake in the preheated oven for approximately 60 minutes or until a toothpick comes out clean.
  7. Let the bread cool in the pan for 15-30 minutes before transferring to a wire rack.
  8. Once cooled, slice and serve as a delightful autumn treat.

Notes

Store leftovers in an airtight container at room temperature for up to 3 days. Can freeze for up to 3 months. Allow to cool completely before slicing to avoid crumbling.