Vanilla Pudding Pumpkin Bread Recipe

Introduction

Vanilla pudding pumpkin bread is a cozy, moist, and flavorful autumn treat. This delightful recipe combines the rich, earthy flavors of pumpkin with the creamy sweetness of vanilla pudding, creating a perfect loaf for breakfast, snacks, or holiday gatherings. Easy to make and endlessly customizable, it’s an ideal fall dessert that will become a baking favorite.

Ingredients

• 1 ¾ cups all-purpose flour
• 1 cup canned pumpkin puree
• 1 packet of vanilla pudding mix (instant)
• 1 cup granulated sugar
• ½ cup vegetable oil
• 3 large eggs
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon (optional for added flavor)
• 1 teaspoon vanilla extract
• ½ cup milk or plant-based alternative

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease a loaf pan with butter or non-stick spray, or line it with parchment paper for easy removal.
2. Step 2: In a medium bowl, whisk together the flour, baking soda, salt, cinnamon (if using), and the vanilla pudding mix to evenly distribute the dry ingredients.
3. Step 3: In a large bowl, beat the eggs, sugar, and vanilla extract until well combined. Add the pumpkin puree, vegetable oil, and milk, mixing until smooth and creamy.
4. Step 4: Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix to keep the bread tender.
5. Step 5: Pour the batter into your prepared loaf pan. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. If the crust browns too quickly, tent the bread with foil.
6. Step 6: Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and enjoy with coffee or tea. Optionally, top with powdered sugar or cream cheese frosting.

Tips & Variations

• Add chopped nuts like walnuts or pecans for extra texture.
• Use dairy-free milk and vegan vanilla pudding powder to make a plant-based version.
• Sprinkle cinnamon sugar on top before baking for a sweet, crunchy crust.
• Try adding chocolate chips, dried cranberries, or swirl in cream cheese filling before baking for extra flavor.

Storage

Store leftover vanilla pudding pumpkin bread in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. For longer storage, freeze slices individually wrapped in plastic wrap and aluminum foil. Reheat briefly in the microwave for a warm, comforting treat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this vanilla pudding pumpkin bread gluten-free?

Yes, substitute regular all-purpose flour with a gluten-free flour blend. Be sure it contains xanthan gum or add some to help maintain texture.

How long does vanilla pudding pumpkin bread last?

When stored properly in an airtight container, it stays fresh for about 5-7 days at room temperature or up to 10 days refrigerated. Freezing is also an option for longer storage.

Vanilla Pudding Pumpkin Bread Recipe

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★★★★★

4.7 from 73 reviews

Vanilla pudding pumpkin bread is a cozy, moist, and flavorful autumn treat combining the rich, earthy flavors of pumpkin with the creamy sweetness of vanilla pudding. This easy-to-make loaf is perfect for breakfast, snacks, or holiday gatherings and is endlessly customizable for all taste preferences.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 55-60 minutes
• Total Time: 1 hour 10 minutes
• Yield: 1 loaf (about 10 slices) 1x
• Category: Bakery
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Dry Ingredients

• 1 ¾ cups all-purpose flour
• 1 packet of vanilla pudding mix (instant)
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon (optional)

Wet Ingredients

• 1 cup canned pumpkin puree
• 1 cup granulated sugar
• ½ cup vegetable oil
• 3 large eggs
• 1 teaspoon vanilla extract
• ½ cup milk or plant-based alternative

Instructions

1. Prepare Your Oven and Baking Pan: Preheat your oven to 350°F (175°C). Grease a loaf pan with butter or non-stick spray, or line it with parchment paper to ensure easy removal of the bread.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon (if using), and the vanilla pudding mix. This helps distribute the leavening agents and flavor uniformly throughout the batter.
3. Combine Wet Ingredients: In a large mixing bowl, beat the eggs, granulated sugar, and vanilla extract together until well combined. Stir in the pumpkin puree, vegetable oil, and milk until the mixture is smooth and creamy.
4. Incorporate Dry into Wet: Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Be careful not to overmix to ensure the bread remains tender and moist.
5. Bake Your Vanilla Pudding Pumpkin Bread: Pour the batter evenly into your prepared loaf pan. Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean. If the crust browns too quickly, tent loosely with foil to prevent burning.
6. Cool and Serve: Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Slice and serve plain or with a spread of butter, cream cheese, or your favorite frosting.

Notes

• Add chopped walnuts or pecans for extra texture and crunch.
• Substitute dairy milk and vanilla pudding mix with plant-based alternatives for a vegan version.
• Sprinkle cinnamon sugar on top of the batter before baking for a sweet, crunchy crust.
• Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
• Freeze individual slices wrapped in plastic wrap and foil to maintain freshness longer; reheat briefly in the microwave before serving.

Keywords: pumpkin bread, vanilla pudding bread, autumn bread recipe, moist pumpkin bread, vanilla pumpkin loaf, holiday bread, easy pumpkin bread recipe