This Vanilla Pudding Pumpkin Bread is soft, moist, and bursting with cozy pumpkin spice flavors. The addition of vanilla pudding makes it extra creamy, and who can resist that?
Whenever I make this bread, my kitchen smells like a warm hug! It’s the perfect treat for breakfast or a snack. I often enjoy it warm with a little butter—yum!
Key Ingredients & Substitutions
Pumpkin Puree: Make sure to use pure pumpkin puree, not the pre-seasoned pumpkin pie filling. If you can’t find it, homemade pumpkin puree is easy to make by roasting fresh pumpkin and blending it until smooth.
Instant Vanilla Pudding Mix: This ingredient adds moisture and richness. If you want to skip the pudding mix, you can use 1 extra egg and the same amount of flour instead, though the texture may vary slightly.
Vegetable Oil: I like using vegetable oil for a lighter texture, but melted butter brings in a yummy flavor. If you’re looking for a healthier option, unsweetened applesauce can also be used, but it may change the taste a bit.
Spices: The spices bring the warmth and coziness to the bread. Feel free to adjust the amounts based on your taste. For an interesting twist, you could add a dash of allspice or cardamom!
How Do I Make Sure My Pumpkin Bread is Perfectly Moist?
To achieve perfectly moist pumpkin bread, follow these simple steps:
- Use real pumpkin puree for the best flavor and moisture level.
- Avoid overmixing the batter. Mix just until combined to keep the bread light and fluffy.
- Check for doneness by inserting a toothpick in the center. It should come out clean or with a few moist crumbs.
- Let it cool before slicing to let the moisture settle. Enjoy the bread warm for that fresh-baked experience!
How to Make Vanilla Pudding Pumpkin Bread
Ingredients You’ll Need:
For the Bread:
- 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
- 1 box (3.4 oz) instant vanilla pudding mix
- 3 large eggs
- 3/4 cup vegetable oil (or melted butter)
- 2 cups granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- Optional: 1/2 cup chopped nuts or chocolate chips
- Optional: 1 teaspoon vanilla extract for extra flavor
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 60-70 minutes of baking time. Plus, you’ll want to allow 10-15 minutes for cooling before slicing. So, plan for about 1 hour and 30 minutes total before you can enjoy this delightful bread!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it’s heating, grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal later.
2. Mix the Wet Ingredients:
In a large mixing bowl, combine the pumpkin puree, instant vanilla pudding mix, eggs, vegetable oil, and granulated sugar. Whisk everything together until the mixture is smooth and well blended.
3. Combine the Dry Ingredients:
In another bowl, mix together the all-purpose flour, baking soda, salt, and spices: cinnamon, nutmeg, ginger, and cloves. Stir them together so they’re evenly combined.
4. Combine Wet and Dry Mixtures:
Gradually pour the dry ingredient mixture into the wet ingredients. Stir gently until just combined. Avoid overmixing to keep the bread nice and fluffy!
5. Add Optional Ingredients:
If you like, fold in the chopped nuts or chocolate chips for an extra treat. They add a lovely texture and flavor to the bread.
6. Pour into the Pan:
Carefully pour the batter into the prepared loaf pan, spreading it evenly.
7. Bake:
Pop it in the oven and bake for about 60-70 minutes. To check for doneness, insert a toothpick into the center of the bread; it should come out clean or with just a few moist crumbs.
8. Cool:
Once baked, remove the loaf from the oven and allow it to cool in the pan for 10-15 minutes. Then, transfer it to a wire rack to cool completely.
9. Glaze It (Optional):
If you feel like making it even sweeter, you can drizzle a simple glaze made from powdered sugar and milk over the cooled bread for a delicious finishing touch.
This Vanilla Pudding Pumpkin Bread is simply irresistible! It’s perfect for sharing with loved ones or enjoying yourself. Warm slices with a bit of butter are the best way to savor this cozy treat!
img src=”https://seasoningmoments.com/wp-content/uploads/2025/09/vanilla-pudding-pumpkin-bread.webp” alt=””>
Can I Substitute Pumpkin Puree with Fresh Pumpkin?
Absolutely! You can make your own pumpkin puree by roasting a fresh pumpkin, scooping out the flesh, and blending it until smooth. Just make sure it’s cooked through and pureed well for the best result!
How Should I Store Leftover Pumpkin Bread?
If you have leftovers, store them in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week. For longer storage, slice it and freeze it in a freezer-safe bag or container for up to 3 months!
Can I Use Other Flours Instead of All-Purpose Flour?
Yes, you can use whole wheat flour for a nuttier flavor and added nutrition, but it may result in a denser texture. If you want to try gluten-free options, substitute with a gluten-free all-purpose flour blend, which should work well in this recipe!
What Can I Use Instead of Instant Vanilla Pudding Mix?
If you don’t have instant vanilla pudding mix, you can substitute it with 1 additional egg and an extra 4 tablespoons of flour. The bread will still be delicious, though the texture may vary slightly!