Vanilla Pudding Pumpkin Bread Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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Find it online: https://biteandenjoy.com/vanilla-pudding-pumpkin-bread-recipe/
