This Vanilla Pudding Pumpkin Bread is a delightful treat that combines creamy vanilla pudding with the warm flavors of pumpkin spice. It’s soft, moist, and absolutely delicious!
I love enjoying a slice with a cozy cup of coffee. It’s like a hug in bread form, perfect for those chilly days. Plus, it’s so easy to whip up—your kitchen will smell amazing!
Key Ingredients & Substitutions
Canned Pumpkin Puree: This is the star of the show and gives the bread its moistness. If you’re fresh out, you can swap it with homemade pumpkin puree, just make sure it’s well-drained so the bread doesn’t get too watery.
Vanilla Pudding Mix: Instant pudding mix adds creaminess and flavor. If you’re looking for a healthier alternative, consider using a sugar-free version or omit it altogether—just adjust the other liquids (add a bit more milk).
Vegetable Oil: This keeps the bread moist. You can easily swap it for canola oil, melted coconut oil, or even applesauce for a lower-fat option which also adds some flavor.
Spices: A mix of cinnamon, nutmeg, and ginger gives the bread a warm flavor. You can use pumpkin pie spice as an all-in-one substitute if you have it on hand. I love adding a touch of allspice for an extra kick!
How Do I Ensure My Pumpkin Bread is Moist and Delicious?
The trick to achieving moist and fluffy bread is all in the mixing and baking process. Start by thoroughly combining the wet ingredients first to ensure the pudding mix is well-distributed, enhancing that creamy texture. When you mix in the dry ingredients, do so gently—overmixing can lead to a dense loaf.
- Make sure your oven is preheated, and check for doneness by inserting a toothpick into the center; it should come out clean.
- Letting the bread cool slightly in the pan before transferring it is crucial, as this helps it set.
How to Make Vanilla Pudding Pumpkin Bread
Ingredients You’ll Need:
Wet Ingredients:
- 1 cup canned pumpkin puree
- 1 cup vanilla pudding mix (instant)
- 1/2 cup vegetable oil
- 1/4 cup milk
- 3 large eggs
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
Optional:
- Powdered sugar, for dusting
How Much Time Will You Need?
This delicious Vanilla Pudding Pumpkin Bread will take about 15 minutes to prepare, plus 60-70 minutes for baking. After baking, give it about 10 minutes to cool in the pan, then let it cool completely on a wire rack. You’ll have a delightful homemade bread ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). While it’s heating up, grease and flour a loaf pan to prevent sticking. This will help your bread come out nicely!
2. Mix the Wet Ingredients:
In a large mixing bowl, combine the pumpkin puree, vanilla pudding mix, vegetable oil, milk, and eggs. Use a whisk or a mixer to blend everything together until it’s smooth and well combined. This is where the delicious flavor starts!
3. Combine the Dry Ingredients:
In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Mixing the dry ingredients separately ensures an even distribution of all the flavors throughout the bread.
4. Combine Wet and Dry Ingredients:
Gradually add the dry ingredient mixture to the pumpkin mixture. Stir gently until just combined—be careful not to overmix! A few lumps are okay; it helps keep the bread tender.
5. Pour the Batter and Bake:
Pour the batter into your prepared loaf pan, using a spatula to smooth the top. Place it in the preheated oven, and bake for 60-70 minutes. Check for doneness by inserting a toothpick in the center; if it comes out clean, it’s ready!
6. Cool and Serve:
Once baked, allow the bread to cool in the pan for about 10 minutes. Then carefully transfer it to a wire rack to cool completely. If you’d like, dust the top with powdered sugar before slicing and serving. Enjoy your homemade Vanilla Pudding Pumpkin Bread!
Can I Use Fresh Pumpkin Instead of Canned Puree?
Absolutely! To use fresh pumpkin, you’ll need to roast it first. Cut the pumpkin in half, remove the seeds, and bake it at 350°F (175°C) for about 45 minutes or until tender. Then scoop the flesh out and puree it in a food processor until smooth to replace the canned pumpkin in the recipe.
What If I Don’t Have Vanilla Pudding Mix?
No worries! You can substitute the vanilla pudding mix with 1/2 cup of sugar and 2 tablespoons of cornstarch, which will help to create a similar texture. Just mix them together with your other dry ingredients!
How to Store Leftover Pumpkin Bread?
Store leftover pumpkin bread in an airtight container at room temperature for up to 3 days, or refrigerate it for a week. For longer storage, wrap it well in plastic wrap and freeze for up to 3 months. Just thaw in the fridge overnight before enjoying!
Can I Add Nuts or Chocolate Chips to This Recipe?
Definitely! Feel free to fold in about 1 cup of chopped walnuts, pecans, or chocolate chips to the batter right before pouring it into the loaf pan. This adds extra flavor and texture to your pumpkin bread!
