Vanilla Pudding Pumpkin Bread is a delightful treat that combines the warm flavors of pumpkin and spices with the creamy texture of vanilla pudding. It’s perfect for breakfast, a snack, or even dessert. The moistness from the pumpkin and pudding makes every slice a little piece of heaven.
Why Make This Recipe
This recipe is easy to make, and the ingredients are simple and affordable. Pumpkin bread is a favorite during the fall season, but it’s delicious year-round. The addition of vanilla pudding adds a unique twist that makes this bread extra moist and flavorful. It’s a fun way to enjoy the comforting tastes of pumpkin spice and vanilla in one delicious loaf!
How to Make Vanilla Pudding Pumpkin Bread
Ingredients:
- 1 cup pumpkin puree
- 1 cup vanilla instant pudding mix
- 3/4 cup sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Directions:
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large mixing bowl, combine the pumpkin puree, vanilla pudding mix, sugar, vegetable oil, eggs, and vanilla extract. Mix until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
How to Serve Vanilla Pudding Pumpkin Bread
You can serve Vanilla Pudding Pumpkin Bread warm, at room temperature, or chilled. It goes great with a pat of butter, a drizzle of maple syrup, or even a scoop of vanilla ice cream for dessert!
How to Store Vanilla Pudding Pumpkin Bread
To store your Vanilla Pudding Pumpkin Bread, wrap it in plastic wrap or aluminum foil and keep it at room temperature for up to three days. If you want to keep it longer, you can freeze it for up to three months. Just make sure to wrap it tightly before freezing.
Tips to Make Vanilla Pudding Pumpkin Bread
- Make sure to use pure pumpkin puree, not pumpkin pie filling, for the best flavor.
- If you like nuts, consider adding chopped walnuts or pecans for extra texture.
- You can replace some of the all-purpose flour with whole wheat flour for a healthier option.
Variation
You can add chocolate chips or dried cranberries to the batter for a fun twist. Another variation is to use different spices, such as allspice or ginger, to give it a different flavor profile.
FAQs
Q: Can I use fresh pumpkin instead of canned?
A: Yes, you can use fresh pumpkin puree, but make sure to cook and blend it until smooth before using it in the recipe.
Q: Is there a way to make this recipe gluten-free?
A: Yes, you can substitute the all-purpose flour with a gluten-free baking blend to make it gluten-free.
Q: Can I make this bread in advance?
A: Yes, you can bake the bread in advance and store it. Just make sure to cool it completely before wrapping it and storing it.
Enjoy baking and sharing this delicious Vanilla Pudding Pumpkin Bread with family and friends!
Vanilla Pudding Pumpkin Bread
Ingredients
Wet Ingredients
- 1 cup pumpkin puree Use pure pumpkin puree, not pumpkin pie filling.
- 1 cup vanilla instant pudding mix
- 3/4 cup sugar
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour You can substitute with whole wheat flour for a healthier option.
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon You can use different spices like allspice or ginger.
- 1/2 teaspoon ground nutmeg
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large mixing bowl, combine the pumpkin puree, vanilla pudding mix, sugar, vegetable oil, eggs, and vanilla extract. Mix until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
Baking
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.