Description
Ultra-Moist Vanilla Pudding Pumpkin Bread is the ultimate fall quick bread made with pumpkin puree, warm spices, and instant vanilla pudding mix for an incredibly soft and tender texture. This easy pumpkin bread recipe stays moist for days and is perfect for breakfast, brunch, or holiday baking.
Ingredients
2 cups all purpose flour
1 package 3.4 ounce instant vanilla pudding mix
1 cup granulated sugar
1 cup canned pumpkin puree
1/2 cup vegetable oil
2 large eggs
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
Instructions
1. Preheat oven to 350°F and grease a standard 9×5 inch loaf pan or line with parchment paper.
2. In a large bowl, whisk together pumpkin puree, sugar, eggs, vegetable oil, and vanilla extract until smooth.
3. Add flour, instant vanilla pudding mix, baking soda, salt, cinnamon, and nutmeg. Stir gently until just combined. Do not overmix.
4. Pour batter into prepared loaf pan and smooth the top evenly.
5. Bake for 55 to 60 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
6. Allow bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
7. Slice and serve once fully cooled.
Notes
For extra texture, fold in 1/2 cup chopped pecans or walnuts before baking.
This bread tastes even better the next day as the flavors deepen.
Store tightly wrapped to maintain moisture.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 22g
- Sodium: 230mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg