Description
A delightful twist on traditional pumpkin bread, moist and flavorful with warm spices and extra creaminess from vanilla pudding.
Ingredients
Scale
- 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
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a loaf pan.
- In a large bowl, mix the pumpkin puree, sugar, and oil until well combined.
- Add the instant vanilla pudding mix and stir until smooth.
- Beat in the eggs one at a time, followed by the vanilla extract.
- In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Pour the batter into the prepared loaf pan.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- 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