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Vanilla pudding pumpkin bread Recipe

Vanilla pudding pumpkin bread Recipe
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★★★★★

4.7 from 29 reviews

This Vanilla Pudding Pumpkin Bread is a moist, flavorful quick bread that combines the cozy spices of pumpkin and pumpkin spice with the creamy sweetness of vanilla pudding. Perfect for fall breakfasts, snacks, or dessert, it’s easy to prepare and bakes into a wonderfully tender loaf.

Ingredients

Scale

Dry Ingredients

  • 1 package (3.4 oz) Vanilla instant pudding dry mix
  • 1 ¾ cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon pumpkin spice
  • 1 teaspoon baking soda
  • 1 cup sugar

Wet Ingredients

  • 1 can (15 oz) pumpkin puree
  • ⅓ cup oil (vegetable or canola oil)
  • 2 large eggs

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to ensure it’s ready when the batter is prepared.
  2. Prepare Wet Mixture: In a large mixing bowl, whisk together the eggs and oil until combined. Add in the pumpkin puree and sugar, stirring thoroughly to create a smooth mixture.
  3. Combine Dry Ingredients: In a separate bowl, mix together the vanilla instant pudding mix, flour, baking powder, pumpkin spice, and baking soda until well incorporated.
  4. Mix Batter: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the bread tender.
  5. Prepare Pan: Grease a loaf pan with butter or spray it with oil spray to prevent sticking. Pour the batter evenly into the loaf pan.
  6. Bake: Place the pan in the preheated oven and bake for approximately 60 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool: Remove from the oven and allow the bread to rest in the pan for 15 to 30 minutes before removing and slicing. This resting period helps the bread set and makes slicing easier.

Notes

  • Leftovers: Ensure the bread is cooled completely before wrapping it loosely in paper towels and placing it inside a zip-lock bag or airtight container. This helps absorb excess moisture and keeps the bread fresh when stored at room temperature.
  • Freezing: For longer storage, wrap the bread tightly with plastic wrap followed by aluminum foil and freeze for up to 3 months.
  • Reheating: To reheat, bring the bread to room temperature first, then warm it in a 350-degree oven for 5-7 minutes for a fresh-baked taste.

Nutrition

Keywords: vanilla pudding pumpkin bread, pumpkin bread recipe, quick bread, fall recipes, pumpkin spice bread

Find it online: https://dishedbydana.com/vanilla-pudding-pumpkin-bread-recipe/