Vanilla Pudding Pumpkin Bread

Why Make This Recipe

Vanilla Pudding Pumpkin Bread is a delightful twist on traditional pumpkin bread. It’s moist, flavorful, and packed with warm spices. The addition of instant vanilla pudding mix makes it extra creamy and soft. Perfect for breakfast, snacks, or dessert, this bread captures the essence of fall with every bite. It’s simple to make and a great way to use pumpkin puree, whether it’s fresh or canned. Enjoying a slice with coffee or tea can brighten your day!

How to Make Vanilla Pudding Pumpkin Bread

Ingredients:

• 1 cup pumpkin puree
• 1 cup sugar
• 1/2 cup vegetable oil
• 1 package (3.4 oz) instant vanilla pudding mix
• 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
• 3 large eggs
• 1 teaspoon vanilla extract

Directions:

1. Preheat the oven to 350°F (175°C). Grease and flour a loaf pan.
2. In a large bowl, mix the pumpkin puree, sugar, and oil until well combined.
3. Add the instant vanilla pudding mix and stir until smooth.
4. Beat in the eggs one at a time, followed by the vanilla extract.
5. In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
6. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
7. Pour the batter into the prepared loaf pan.
8. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
9. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

How to Serve Vanilla Pudding Pumpkin Bread

You can serve this bread warm or at room temperature. Slice it and enjoy it as is, or spread a little butter on top for extra flavor. It’s also delicious paired with cream cheese or a dollop of whipped cream. Consider serving it with a hot cup of coffee or tea to enhance the cozy experience.

How to Store Vanilla Pudding Pumpkin Bread

To store leftover bread, wrap it tightly in plastic wrap or aluminum foil. Keep it at room temperature for up to three days. For longer storage, you can place it in the refrigerator for up to a week or freeze it for up to two months. If freezing, slice the bread beforehand for easy serving later.

Tips to Make Vanilla Pudding Pumpkin Bread

• Measure your pumpkin puree carefully to ensure the right texture.
• Don’t overmix the batter; stir until just combined for a light and fluffy bread.
• Try using a toothpick to check for doneness; it should come out clean with no batter sticking.
• Let the bread cool completely before storing to prevent sogginess.

Variation

You can add chocolate chips or nuts for an extra crunch. Dried cranberries or raisins can also add a sweet twist. If you want a spicier flavor, consider increasing the cinnamon or adding ginger.

FAQs

1. Can I use fresh pumpkin puree instead of canned?
Yes, fresh pumpkin puree works well! Just ensure it’s blended smooth before adding to the recipe.

2. What should I do if my bread is too dry?
If the bread turns out dry, it may have been overbaked. Make sure to check it a few minutes before the suggested baking time. If it still happens, serve it with a spread like butter or cream cheese to add moisture.

3. Can I use gluten-free flour for this recipe?
Yes, you can substitute all-purpose flour with a gluten-free blend. Make sure to follow the instructions on the gluten-free flour package for the best results.

Vanilla Pudding Pumpkin Bread

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• Author: admin
• Total Time: 85 minutes
• Yield: 1 loaf 1x
• Diet: Vegetarian

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Description

A delightful twist on traditional pumpkin bread, moist and flavorful with warm spices and extra creaminess from vanilla pudding.

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Ingredients

Scale 1x2x3x

• 1 cup pumpkin puree
• 1 cup sugar
• 1/2 cup vegetable oil
• 1 package (3.4 oz) instant vanilla pudding mix
• 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
• 3 large eggs
• 1 teaspoon vanilla extract

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Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a loaf pan.
2. In a large bowl, mix the pumpkin puree, sugar, and oil until well combined.
3. Add the instant vanilla pudding mix and stir until smooth.
4. Beat in the eggs one at a time, followed by the vanilla extract.
5. In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
6. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
7. Pour the batter into the prepared loaf pan.
8. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
9. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

You can serve this bread warm or at room temperature, with or without butter. For longer storage, refrigerate for up to 1 week or freeze for up to 2 months.

• Prep Time: 15 minutes
• Cook Time: 70 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 250
• Sugar: 12g
• Sodium: 250mg
• Fat: 10g
• Saturated Fat: 1.5g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 55mg

Keywords: pumpkin bread, fall recipe, baking, dessert, cozy