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Vanilla pudding pumpkin bread

Vanilla Pudding Pumpkin Bread: Your Cozy Fall Fix

This Vanilla Pudding Pumpkin Bread is a sweet, tender loaf perfect for fall, bursting with pumpkin spice flavor.
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Prep Time 10 minutes
Cook Time 1 hour
Cooling Time 30 minutes
Total Time 1 hour 40 minutes
Servings: 10 slices
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 box Vanilla instant pudding dry mix Use any brand of vanilla pudding mix; avoid pie filling.
  • 1 cup Pumpkin puree Canned pumpkin works best; avoid pumpkin pie filling.
  • 2 cups Flour All-purpose unbleached flour or gluten-free flour works well.
  • 1 tablespoon Baking powder Essential leavening agent; avoid excess to prevent bitterness.
  • 2 teaspoons Pumpkin spice Adjust according to preference or substitute with individual spices.
  • 1 teaspoon Baking soda Provides extra lift for a fluffy texture; do not substitute with yeast.
  • 1/2 cup Oil Canola, sunflower, or vegetable oil are suitable; olive oil is an alternative.
  • 2 large Eggs Using large eggs is recommended for optimal results.
  • 1 cup Sugar Granulated sugar or alternative sweeteners can be used.

Equipment

  • Mixing Bowl
  • Whisk
  • Loaf Pan

Method
 

Step-by-Step Instructions for Vanilla Pudding Pumpkin Bread
  1. Preheat your oven to 350°F (175°C). Gather your baking tools—a mixing bowl, a whisk, and a loaf pan.
  2. In a medium mixing bowl, combine the eggs, oil, and pumpkin puree. Whisk until fully incorporated.
  3. Incorporate the sugar into the wet mixture, whisking until the sugar dissolves completely.
  4. Take the flour, baking powder, pumpkin spice, baking soda, and vanilla pudding dry mix, and sprinkle them onto the wet mixture. Gently stir until just combined.
  5. Grease your loaf pan generously with oil or butter. Pour the thick batter into the pan, filling it about three-quarters full.
  6. Bake for about 1 hour. To test for doneness, insert a toothpick into the center; if it comes out clean, your bread is ready.
  7. Remove the loaf pan from the oven and let it cool for 15-30 minutes before transferring it to a cooling rack.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 500IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Wrap leftover bread tightly in plastic wrap or foil; it keeps well at room temperature for several days or in the freezer for up to 3 months.

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