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
