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Vanilla Pudding Pumpkin Bread
Caroline

Vanilla Pudding Pumpkin Bread

This Vanilla Pudding Pumpkin Bread is soft, moist, and full of warm fall flavor. Instant vanilla pudding mix adds a tender texture and subtle sweetness, making this pumpkin loaf a cozy treat perfect for breakfast or dessert.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Bread, Dessert
Cuisine: American
Calories: 270
Ingredients Equipment Method Notes

Ingredients
  

  • 1¾ cups all-purpose flour
  • 1 cup pumpkin puree
  • 1 packet instant vanilla pudding mix
  • 1 cup granulated sugar
  • ½ cup vegetable oil
  • 3 large eggs
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon (optional)
  • 1 teaspoon vanilla extract
  • ½ cup milk or plant-based alternative

Equipment

  • mixing bowls
  • whisk
  • spatula
  • 9x5-inch loaf pan
  • measuring cups and spoons
  • Wire cooling rack

Method
 

  1. Preheat the oven to 350°F (175°C). Grease or line a loaf pan with parchment paper.
  2. In a medium bowl, whisk together flour, pudding mix, baking soda, salt, and cinnamon.
  3. In a separate bowl, whisk eggs, sugar, and vanilla until smooth. Add pumpkin puree, oil, and milk; mix until well combined.
  4. Gently fold the dry ingredients into the wet mixture until just combined. Avoid overmixing.
  5. Pour batter into the prepared pan and bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean.
  6. Allow to cool for 10 minutes in the pan, then transfer to a wire rack to cool completely. Slice and enjoy!

Notes

  • Add-ins like chocolate chips, nuts, or cranberries make this recipe extra special.
  • For a beautiful golden top, sprinkle with a mix of cinnamon and sugar before baking.
  • This bread tastes even better the next day once the flavors have fully developed.