Description
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
Scale
- 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
- Preheat oven to 350°F (175°C). Grease a loaf pan or line with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon (if using), and vanilla pudding mix.
- In a large bowl, beat eggs, sugar, and vanilla extract until combined. Add pumpkin puree, vegetable oil, and milk; mix until smooth.
- Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- Pour batter into prepared loaf pan. Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes, then transfer to a wire rack. Slice and serve.
Notes
- Add chopped nuts like walnuts or pecans for extra texture.
- For vegan options, use plant-based milk and vegan vanilla pudding powder.
- Sprinkle cinnamon sugar on top before baking for a crunchy crust.
- Prep Time: 15 minutes
- Cook Time: 55-60 minutes
- Category: Bakery
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (about 1/10th of loaf)
- Calories: 210 Kcal
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg