Vanilla Pudding Pumpkin Bread: My Coziest Fall Loaf (Print Version)
Vanilla Pudding Pumpkin Bread is a cozy fall treat! Get my favorite recipe, full of personal stories, kitchen oops moments, and tips for the best moist loaf.
# 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:
→ Dry Ingredients
01 -
2 cups all-purpose flour
02 -
1 cup granulated sugar
03 -
1 teaspoon baking soda
04 -
1/2 teaspoon baking powder
05 -
2 teaspoons pumpkin pie spice
06 -
1/2 teaspoon salt
→ Wet Ingredients
07 -
1 (15 ounce) can pumpkin puree (100% pumpkin, not pie filling)
08 -
2 large eggs, at room temperature
09 -
1/2 cup vegetable oil
10 -
1 teaspoon vanilla extract
→ The Secret Ingredient
11 -
1 (3.4 ounce) package instant vanilla pudding mix (dry mix, do not prepare)
→ Optional Mix-ins
12 -
1 cup chocolate chips (optional)
13 -
1/2 cup chopped pecans or walnuts (optional)
# Instructions:
01 -
First things first, let's get that oven preheating to 350°F (175°C). While it's warming up, grab your loaf pan – a 9x5 inch one is my go-to. Grease it up real good, then give it a light dusting with flour. This little step is crucial, trust me. I've had loaves stick before, and it's just heartbreaking when you can't get that perfect slice out. You want that gorgeous bread to slide right out, no drama, no fuss!
02 -
Now, in a big mixing bowl, toss together your flour, sugar, baking soda, baking powder, pumpkin pie spice, and salt. Give it a good whisk until everything is totally combined. This step is important for even distribution of those leavening agents and spices. I always get a little cloud of flour, honestly, my kitchen counter usually looks like a snowstorm hit it after this part. Just make sure there are no lumps, we want smooth sailing here.
03 -
In a separate, medium-sized bowl, whisk together your canned pumpkin puree, eggs, vegetable oil, and vanilla extract. You'll see it start to turn into this beautiful, creamy orange mixture. This is where you really start to smell that lovely pumpkin aroma, and it just makes you excited for the bread. Make sure those eggs are fully incorporated; we don't want any eggy bits, do we?
04 -
Here's the fun part! Add that instant vanilla pudding mix right into your wet ingredients and whisk until it’s fully dissolved. Then, pour all those wet ingredients into your bowl of dry ingredients. Now, this is key: mix *just* until everything is combined. Overmixing is a cardinal sin in bread making, leading to tough bread. I learned that the hard way, with a few rubbery loaves in my past! A few streaks of flour are totally fine, don't stress.
05 -
Pour your beautiful batter into that prepared loaf pan. Give it a little tap on the counter to settle it, and then pop it into your preheated oven. Bake for about 55-65 minutes. Every oven is a little different, so keep an eye on it. The smell that starts to fill your house is just heavenly, a mix of warm spices and sweet pumpkin, honestly, it's pure autumn bliss!
06 -
You'll know it's done when a toothpick inserted into the center comes out clean. Once it’s baked to perfection, take it out and let it cool in the pan for about 10-15 minutes. This helps it firm up before you try to move it. Then, gently invert it onto a wire rack to cool completely. I know, waiting is the hardest part, but trust me, it’s worth it for the perfect slice of <strong>Vanilla Pudding Pumpkin Bread</strong>!
# Notes:
01 -
Don't overmix the batter; a gentle hand keeps it tender.
02 -
This bread freezes beautifully! Just wrap it tight once cooled.
03 -
No pumpkin pie spice? Make your own with cinnamon, nutmeg, ginger, and cloves.
04 -
A dollop of cream cheese frosting takes this bread to pure dessert status.
# Tools You'll Need:
01 -
9x5 inch loaf pan
02 -
large mixing bowls
03 -
whisk
04 -
measuring cups and spoons
# Nutrition Facts (Per Serving):
Calories: 350
Total Fat: 15g
Total Carbohydrate: 50g
Protein: 5g