Description
Moist, tender, and perfectly spiced, this Vanilla Pudding Pumpkin Bread is a cozy autumn bake made extra soft with instant pudding mix. Ideal for breakfast, snacking, or holiday gifting.
Ingredients
Units
Scale
- 1 1/2 cups all-purpose flour
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 3.4 oz package instant vanilla pudding mix
- 2 large eggs
- 1/3 cup vegetable oil
Instructions
- Preheat oven to 350°F (175°C). Grease or line a loaf pan with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and pudding mix.
- In another bowl, combine pumpkin puree, sugar, eggs, and oil until smooth.
- Gradually fold dry ingredients into wet mixture until just combined.
- Pour into loaf pan, smooth top, and bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
- Cool before slicing.
Notes
- For extra flavor, add ½ cup chocolate chips or chopped nuts.
- Store in an airtight container for up to 3 days at room temperature.
- Can be frozen for up to 2 months.
Nutrition
- Calories: 230
