Vanilla Pudding Pumpkin Bread
A delightful treat that combines warm pumpkin flavors and creamy vanilla pudding, perfect for breakfast, snacks, or dessert.
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.
Notes
Serve warm, at room temperature, or chilled. Enjoy with butter, maple syrup, or ice cream. Store wrapped at room temperature for up to three days, or freeze for up to three months.