Vanilla Pudding Pumpkin Bread: Easy & Cozy Recipe (Print Version)
Vanilla Pudding Pumpkin Bread: Easy to bake! Enjoy a cozy, moist loaf bursting with fall flavor & a secret ingredient for ultimate tenderness. A must-try!
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 60 Minutes minutes
Total Time: 75 minutes
Servings: 10 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Wet Ingredients
01 -
15 oz (about 1 ¾ cups) pumpkin puree (not pie filling)
02 -
½ cup vegetable oil
03 -
2 large eggs
04 -
1 teaspoon vanilla extract
→ Dry Mix Magic
05 -
1 ½ cups all-purpose flour
06 -
1 cup granulated sugar
07 -
1 (3.4 oz) package instant vanilla pudding mix
08 -
1 teaspoon baking soda
09 -
½ teaspoon salt
→ Flavor Boosters
10 -
1 ½ teaspoons ground cinnamon
11 -
½ teaspoon ground nutmeg
→ Optional Extras
12 -
½ cup chocolate chips (milk or dark)
13 -
½ cup chopped walnuts or pecans
# Instructions:
01 -
First things first, preheat your oven to a cozy 350°F (175°C). Then, grab a 9x5 inch loaf pan. I usually grease it well with butter or cooking spray, then dust it lightly with flour. Honestly, I've had bread stick before, and it's such a bummer after all that effort! This step ensures your beautiful Vanilla Pudding Pumpkin Bread slides right out like a dream. It's a small detail, but a crucial one, trust me on this.
02 -
In a large bowl, combine the pumpkin puree, vegetable oil, large eggs, granulated sugar, and vanilla extract. Whisk it all together until it’s smooth and beautifully orange. I love watching the colors swirl; it just screams autumn! Make sure there are no lumps of pumpkin, we want a nice, even base for our Vanilla Pudding Pumpkin Bread. This is where the magic starts to happen, building those foundational flavors.
03 -
In a separate, medium-sized bowl, whisk together the all-purpose flour, instant vanilla pudding mix, baking soda, ground cinnamon, ground nutmeg, and salt. Give it a good whisk to make sure everything is evenly distributed. You don't want a pocket of just baking soda, believe me, I've been there! This dry mix is what gives our Vanilla Pudding Pumpkin Bread its structure and those comforting spice notes.
04 -
Now for the careful part! Pour the dry ingredients into the wet ingredients. With a spatula or wooden spoon, mix just until combined. Seriously, stop as soon as you don't see any more streaks of flour. Overmixing is the enemy of moist quick bread! I always have to remind myself to stop, because my instinct is to just keep stirring. But for this Vanilla Pudding Pumpkin Bread, less is more, trust the process!
05 -
If you're feeling a little extra (and why not?), now's the time to fold in any chocolate chips, chopped nuts, or even a sprinkle of dried cranberries. I love adding dark chocolate chips sometimes; they melt into gooey pockets of deliciousness. Just gently fold them in until they're evenly distributed. This step is totally optional, but it can really elevate your Vanilla Pudding Pumpkin Bread to the next level.
06 -
Pour the batter into your prepared loaf pan. Pop it into the preheated oven and bake for 55-65 minutes. How do you know it's done? A wooden skewer or toothpick inserted into the center should come out clean. My oven runs a little hot, so I usually start checking around 50 minutes. The top will be beautifully golden brown, and your kitchen will smell absolutely incredible. Let it cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely. Patience is a virtue here, I promise!
# Notes:
01 -
Always use *instant* vanilla pudding mix, not cook-and-serve. This is a game-changer for moisture!
02 -
For best results, let the bread cool completely before slicing – it makes for cleaner cuts and better texture.
03 -
If you're out of nutmeg, a pinch of allspice or ginger can be a decent substitute in a pinch.
04 -
Serve warm with a dollop of whipped cream or a thin layer of cream cheese frosting for an extra treat!
# Equipment Needed:
01 -
9x5 inch loaf pan
02 -
large mixing bowls
03 -
whisk
04 -
spatula
# Nutrition (Per Serving):
Calories: 280
Total Fat: 12g
Total Carbohydrate: 40g
Protein: 4g