Why You’ll Love This Recipe
This pumpkin bread is not only easy to make but also incredibly flavorful. The vanilla pudding adds a delicious layer of moisture and a slight vanilla undertone that complements the rich pumpkin flavor. The warm spices of cinnamon and pumpkin pie spice make this bread the perfect treat for the fall season. Whether you enjoy it plain, with powdered sugar, or a thick cream cheese frosting, this bread can easily pass as a cake. It’s the ultimate comfort food for those crisp autumn days.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 and 3/4 cups all-purpose flour
- 1 (3.4 oz) package dry, instant vanilla pudding (unprepared)
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- 1/2 cup butter, melted (or oil of your choosing)
- 1 cup sugar
- 15 oz pure pumpkin puree
- 2 large eggs, lightly beaten
- 1/3 cup chopped walnuts or pecans (optional)
- Powdered sugar or frosting for topping (optional)
Directions
- Preheat your oven to 350°F (175°C).
- Butter an 8×4-inch loaf pan and set aside.
- In a large mixing bowl, whisk together the flour, dry vanilla pudding mix, baking powder, baking soda, pumpkin pie spice, and cinnamon. Ensure the dry ingredients are evenly incorporated.
- In another large bowl, combine the melted butter (or oil), sugar, pumpkin puree, and eggs. Stir until well combined.
- Add the dry ingredients to the wet ingredients and mix just until everything is combined and the dry ingredients are moistened.
- Pour the batter into the prepared loaf pan. If using, sprinkle chopped walnuts or pecans on top of the batter.
- Bake in the preheated oven for 60 to 65 minutes, or until a wooden skewer inserted into the center of the loaf comes out with just a few moist crumbs attached.
- Allow the bread to cool in the pan for 10 minutes before removing it from the pan and transferring it to a wire rack to cool completely.
- Once cooled, you can sprinkle powdered sugar on top or frost with cream cheese frosting, if desired.
Servings and Timing
- Servings: 8 servings
- Prep Time: 10 minutes
- Cook Time: 60-65 minutes
- Total Time: 1 hour 15 minutes (includes cooling time)
Variations
- Cream Cheese Frosting: For a more decadent version, frost the cooled loaf with homemade cream cheese frosting for a dessert-like treat.
- Nuts: If you prefer a nut-free version, simply omit the walnuts or pecans.
- Spices: Adjust the amount of cinnamon and pumpkin pie spice to your taste, or add a pinch of ground ginger for an extra kick.
Storage/Reheating
- Storage: Store the cooled bread in an airtight container at room temperature for up to 3 days.
- Freezing: This pumpkin bread freezes well. Wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before serving.
FAQs
Can I use fresh pumpkin puree instead of canned pumpkin?
Yes, you can use fresh pumpkin puree, but make sure it is smooth and not watery for the best texture.
Can I use a different kind of oil instead of butter?
Yes, you can substitute the butter with any vegetable oil or coconut oil, depending on your preference.
Can I make this into mini loaves or muffins?
Absolutely! Divide the batter evenly into mini loaf pans or muffin tins, adjusting the baking time to 20-25 minutes for mini loaves or 18-20 minutes for muffins. Use a toothpick to check doneness.
What can I top this bread with?
You can top this pumpkin bread with powdered sugar, a drizzle of glaze, or a cream cheese frosting for a richer treat.
Can I make this bread ahead of time?
Yes, this bread actually improves in flavor after a day or two. It makes a great make-ahead dessert or snack.
Can I use pumpkin spice mix instead of the separate spices?
Yes, you can use 2 to 3 teaspoons of pumpkin pie spice in place of the cinnamon, pumpkin pie spice, and other individual spices.
Can I add chocolate chips or dried fruit to the bread?
Absolutely! Adding chocolate chips or dried cranberries would be a delicious variation.
How do I know when the bread is done?
Insert a wooden skewer or toothpick into the center of the loaf. If it comes out with only a few moist crumbs, it’s done. If batter sticks to the skewer, bake for a few more minutes.
Can I make this bread gluten-free?
Yes, you can use a gluten-free all-purpose flour blend to make this recipe gluten-free.
Can I freeze this pumpkin bread?
Yes, pumpkin bread freezes well! Just wrap it tightly in plastic wrap and foil before freezing.
Conclusion
This Vanilla Pudding Pumpkin Bread is the perfect combination of fall flavors—soft, moist, and delicious. The vanilla pudding adds an unexpected richness to this classic treat, making it a great choice for autumn gatherings or as an everyday snack. With its warm spices and optional creamy toppings, it’s sure to become a new favorite recipe in your home.
Vanilla Pudding Pumpkin Bread
- Prep Time: 10 minutes
- Cook Time: 60-65 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Vanilla Pudding Pumpkin Bread combines the cozy flavors of pumpkin, warm spices, and a hint of vanilla, resulting in a moist, tender loaf perfect for fall. It’s a simple yet delicious treat that can be topped with powdered sugar or cream cheese frosting.
Ingredients
1 and 3/4 cups all-purpose flour
1 (3.4 oz) package dry, instant vanilla pudding (unprepared)
1 tablespoon baking powder
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1 teaspoon cinnamon
1/2 cup butter, melted (or oil of your choosing)
1 cup sugar
15 oz pure pumpkin puree
2 large eggs, lightly beaten
1/3 cup chopped walnuts or pecans (optional)
Powdered sugar or frosting for topping (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Butter an 8×4-inch loaf pan and set aside.
- In a large mixing bowl, whisk together the flour, dry vanilla pudding mix, baking powder, baking soda, pumpkin pie spice, and cinnamon.
- In another large bowl, combine the melted butter (or oil), sugar, pumpkin puree, and eggs. Stir until well combined.
- Add the dry ingredients to the wet ingredients and mix just until combined.
- Pour the batter into the prepared loaf pan. If using, sprinkle chopped walnuts or pecans on top.
- Bake for 60-65 minutes, or until a wooden skewer inserted into the center comes out with just a few moist crumbs.
- Allow the bread to cool in the pan for 10 minutes before removing it and transferring it to a wire rack to cool completely.
- Once cooled, you can top with powdered sugar or frosting if desired.
Notes
For a richer treat, top with cream cheese frosting.
Adjust spices to taste or add a pinch of ground ginger for extra warmth.
This bread can be frozen for up to 2 months. Wrap it tightly in plastic wrap and foil before freezing.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 24g
- Sodium: 170mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
