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Pumpkin Bread with Vanilla Pudding Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 69 reviews
  • Author: Angela
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 1 loaf (9x5 inch), approximately 10-12 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This moist and flavorful Pumpkin Bread with Vanilla Pudding is a delightful twist on classic pumpkin bread. The addition of instant vanilla pudding mix creates a tender crumb and enhances the sweetness, while a blend of warm spices gives it that perfect autumnal touch. Whether enjoyed as a breakfast treat or a cozy afternoon snack, this easy-to-make bread promises comforting and delicious results.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger

Wet Ingredients

  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1/2 cup vegetable oil
  • 1 cup canned pure pumpkin (not pumpkin pie filling)
  • 1/2 cup milk
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 (3.4-ounce) package vanilla instant pudding mix

Optional Add-ins

  • 1/2 cup chopped nuts or chocolate chips (optional)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper to ensure the bread releases easily after baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Set this mixture aside for later use.
  3. Combine Sugars and Oil: In a large mixing bowl, combine granulated sugar, brown sugar, and vegetable oil. Mix these together until well blended and smooth.
  4. Add Pumpkin and Liquids: To the sugar and oil mixture, add canned pumpkin, milk, eggs, and vanilla extract. Using a hand mixer or stand mixer on medium speed, beat the mixture for 2-3 minutes until thoroughly combined.
  5. Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet pumpkin mixture. Mix gently until just combined to avoid overmixing, which could result in a tough bread.
  6. Fold in Pudding and Add-ins: Gently fold in the instant vanilla pudding mix until evenly distributed. If desired, fold in chopped nuts or chocolate chips at this stage.
  7. Transfer to Pan: Pour the batter into the prepared loaf pan, spreading it out evenly for uniform baking.
  8. Bake: Place the loaf pan in the preheated oven and bake for 55-65 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
  9. Cool: Remove the pumpkin bread from the oven and let it cool in the pan for 10-15 minutes. Then, transfer the bread to a wire rack to cool completely before slicing.

Notes

  • For a dairy-free option, substitute milk with almond or oat milk and ensure pudding mix is dairy-free.
  • If you prefer a more pronounced spice flavor, you can increase the amount of cinnamon and nutmeg slightly.
  • Add-ins like nuts or chocolate chips are optional but add texture and flavor variation.
  • Store the pumpkin bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
  • This bread freezes well; wrap tightly and freeze for up to 3 months.

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Find it online: https://tastydailyeats.com/pumpkin-bread-with-vanilla-pudding-recipe/