Description
This Moist & Irresistible Vanilla Pudding Pumpkin Bread takes classic pumpkin bread to the next level with instant vanilla pudding mix for an ultra-soft, moist, and flavorful loaf. Perfect for fall baking, it’s a cozy treat that’s easy, versatile, and guaranteed to impress!
Ingredients
Dry ingredients: 2 ½ cups all-purpose flour 1 cup granulated sugar 1 cup packed brown sugar 1 (3.4 oz) box instant vanilla pudding mix 1 teaspoon baking soda ½ teaspoon baking powder ½ teaspoon salt 2 teaspoons pumpkin pie spice Wet ingredients: 1 (15 oz) can pumpkin puree ½ cup vegetable oil 3 large eggs ½ cup sour cream (or substitute applesauce) 1 teaspoon vanilla extract
Instructions
1. Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line with parchment paper. 2. In a large bowl, whisk together flour, sugars, pudding mix, baking soda, baking powder, salt, and pumpkin pie spice. 3. In another bowl, whisk pumpkin puree, oil, eggs, sour cream, and vanilla until smooth. 4. Gradually add wet ingredients to dry, stirring just until combined. Don’t overmix. 5. Pour batter into prepared pan and smooth the top. 6. Bake for 55–65 minutes, or until a toothpick inserted comes out clean. 7. Cool in pan 10 minutes, then transfer to a rack to cool completely before slicing.
Notes
• Use instant vanilla pudding mix, not cook-and-serve. • For a lighter loaf, substitute applesauce for sour cream. • Add mix-ins like chocolate chips, pecans, or walnuts if desired. • Let the bread cool completely before slicing for clean cuts.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 29g
- Sodium: 220mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
Keywords: vanilla pudding pumpkin bread, pumpkin pie bread, pudding bread recipe, recipes using pumpkin puree baking, fall dessert bread