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Vanilla Pudding Pumpkin Bread Recipe

Vanilla Pudding Pumpkin Bread Recipe
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★★★★★

4.8 from 13 reviews

This Vanilla Pudding Pumpkin Bread is a moist, flavorful quick bread that combines the creamy texture of vanilla pudding with the rich, autumnal taste of pumpkin and warm spices. Perfect for a cozy breakfast or a delightful snack during fall.

Ingredients

Scale

Dry Ingredients

  • 1 package (3.4 oz) Vanilla instant pudding dry mix
  • 1 3/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon pumpkin spice
  • 1 teaspoon baking soda
  • 1 cup granulated sugar

Wet Ingredients

  • 1 can (15 oz) pumpkin puree
  • 1/3 cup vegetable oil
  • 2 large eggs

Instructions

  1. Preheat the oven: Set your oven to 350 degrees Fahrenheit (175 degrees Celsius) to prepare it for baking the pumpkin bread.
  2. Mix wet ingredients: In a large bowl, beat the 2 eggs with 1/3 cup of vegetable oil until well combined. Add the 15 oz can of pumpkin puree and 1 cup of sugar to the mixture, stirring thoroughly to incorporate all the ingredients smoothly.
  3. Add dry ingredients: Gradually add the vanilla instant pudding mix, flour, baking powder, pumpkin spice, and baking soda to the wet ingredients. Stir gently but thoroughly until the batter is smooth and free of lumps.
  4. Prepare the pan: Spray a loaf pan with cooking spray or grease it with butter to prevent sticking. Pour the mixed batter evenly into the prepared loaf pan.
  5. Bake the bread: Place the loaf pan in the preheated oven and bake for approximately 1 hour. Check the bread by inserting a toothpick into the center; it should come out clean when done.
  6. Cool and serve: Remove the pumpkin bread from the oven and allow it to rest for 15 to 30 minutes before slicing. This resting time helps the bread set and makes slicing easier.

Notes

  • Ensure the pumpkin puree is plain and unsweetened for best results.
  • If you prefer a sweeter bread, you can increase the sugar slightly.
  • Adding chopped nuts like walnuts or pecans can add a nice crunch.
  • Store the bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • Use oil spray or butter to grease the pan to prevent sticking and allow easy removal of the bread.

Nutrition

Keywords: Pumpkin bread, vanilla pudding bread, pumpkin snack, autumn bread, quick bread, vanilla pumpkin loaf

Find it online: https://victoriablair.com/vanilla-pudding-pumpkin-bread-recipe/