Vanilla Pudding Pumpkin Bread Recipe
Introduction
This Vanilla Pudding Pumpkin Bread is a moist and flavorful treat perfect for autumn or any time you crave a spiced, comforting loaf. The addition of vanilla pudding mix makes the bread tender with a subtle sweetness that pairs beautifully with pumpkin and warm spices.
Ingredients
- 1 package (3.4 oz) vanilla instant pudding dry mix
- 1 can (15 oz) pumpkin puree
- 1 3/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon pumpkin spice
- 1 teaspoon baking soda
- 1/3 cup oil
- 2 eggs
- 1 cup sugar
Instructions
- Step 1: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Step 2: In a large bowl, beat the eggs with the oil until well combined. Stir in the pumpkin puree and sugar, mixing thoroughly.
- Step 3: Add the vanilla pudding mix, flour, baking powder, pumpkin spice, and baking soda to the wet ingredients. Stir just until all ingredients are evenly incorporated.
- Step 4: Grease a loaf pan with oil spray or butter. Pour the batter into the prepared pan and smooth the top.
- Step 5: Bake in the preheated oven for about 1 hour. Allow the bread to rest for 15 to 30 minutes before slicing to let it set and enhance the flavors.
Tips & Variations
- For extra texture, consider folding in 1/2 cup of chopped nuts or chocolate chips before baking.
- Make sure not to overmix the batter to keep the bread tender.
- Substitute pumpkin spice with a mix of cinnamon, nutmeg, and cloves if you prefer to control the spice levels.
Storage
Store the pumpkin bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat slices gently in a microwave or toaster oven before serving to enjoy the best texture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, but be sure to cook and puree the fresh pumpkin well to match the consistency of canned pumpkin puree for best results.
Is it necessary to use the vanilla pudding mix?
The vanilla pudding mix adds moisture and softness to the bread, but if unavailable, you can substitute with 1/4 cup of sour cream or yogurt to help keep the bread tender.
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Vanilla Pudding Pumpkin Bread Recipe
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (about 8–10 servings) 1x
Description
This Vanilla Pudding Pumpkin Bread is a moist, flavorful quick bread perfect for fall. Combining the rich taste of pumpkin puree with the creamy sweetness of vanilla instant pudding, this loaf offers a tender crumb with warm pumpkin spice notes. Easy to prepare and baked to perfection, it’s an excellent treat for breakfast, snack, or dessert.
Ingredients
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 sugar
Wet Ingredients
- 1 can (15 oz) pumpkin puree
- 1/3 cup vegetable oil
- 2 large eggs
Instructions
- Preheat Oven: Set your oven to 350 degrees Fahrenheit to ensure it’s hot and ready when your batter is prepared.
- Combine Wet Ingredients: In a large mixing bowl, whisk together the eggs and vegetable oil until well blended. Add the pumpkin puree and sugar, mixing until the mixture is smooth and uniform.
- Add Dry Ingredients: Gradually add the vanilla pudding mix, flour, baking powder, pumpkin spice, and baking soda to the wet mixture. Stir gently but thoroughly until all ingredients are just combined, avoiding overmixing to keep the bread tender.
- Prepare Pan and Bake: Lightly grease a loaf pan with oil spray or butter to prevent sticking. Pour the batter evenly into the pan. Place in the preheated oven and bake for about 60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Remove the bread from the oven and let it rest in the pan for 15 to 30 minutes. Once slightly cooled, remove from the pan, slice, and serve.
Notes
- You can substitute pumpkin spice with a mixture of ground cinnamon, nutmeg, and cloves if you don’t have pumpkin spice on hand.
- For extra flavor and texture, consider adding chopped nuts or chocolate chips to the batter before baking.
- Make sure not to overmix the batter to maintain a light and fluffy texture.
- Store leftover bread wrapped in foil or airtight container to keep it moist for up to 3 days.
- This recipe can be doubled to make two loaves; adjust baking time accordingly.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Keywords: pumpkin bread, vanilla pudding, pumpkin spice, quick bread, fall baking, festive bread, easy pumpkin recipe
