Ultra-Moist Vanilla Pudding Pumpkin Bread

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There’s something about the smell of pumpkin bread baking that instantly puts me in a cozy, fall state of mind. But this isn’t just any pumpkin bread—this is my Ultra-Moist Vanilla Pudding Pumpkin Bread, and it’s the kind of loaf that draws people to your kitchen before it even hits the cooling rack. The addition of vanilla pudding mix does something magical to the texture, turning a classic into something unexpectedly soft, rich, and almost cake-like.

I first made this when I wanted a pumpkin bread that stayed moist for days without losing its structure. The result was this dense yet fluffy loaf that’s just sweet enough, with a warm spice profile and a subtle vanilla finish that makes every slice irresistible. Whether you’re baking for a weekend brunch, gifting to a friend, or just treating yourself on a weekday morning, this bread never disappoints.

Why You’ll Love This Ultra-Moist Vanilla Pudding Pumpkin Bread

This bread is seriously next-level. It’s incredibly moist without being greasy, thanks to the genius touch of instant vanilla pudding mix. You’ll love the tender crumb, the way it slices cleanly but feels buttery-soft on the tongue, and how it delivers cozy autumn flavors with a hint of creamy vanilla. Plus, it stays fresh for days and even tastes better the next day—if it lasts that long!

Can I Use Canned or Homemade Pumpkin Puree?

Both work beautifully, but for the sake of convenience and consistency, I often reach for canned pumpkin puree (just make sure it’s 100% pumpkin, not pumpkin pie filling). Homemade puree tends to be a bit more watery, so if you’re using it, strain it slightly to remove excess moisture before adding it to your batter. Either way, you’ll get that rich pumpkin flavor and vibrant orange hue we all love.

Easy Ingredient Swaps and Substitutions

Out of vanilla pudding mix? You can swap it for white chocolate or cheesecake pudding mix for a fun twist. Don’t have pumpkin pie spice? Use a mix of cinnamon, nutmeg, ginger, and cloves. Want to make it dairy-free? Use a plant-based milk and a dairy-free pudding alternative (they do exist!). And for a gluten-free option, just sub in your favorite 1:1 gluten-free flour blend.

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Ingredients for Ultra-Moist Vanilla Pudding Pumpkin Bread

• Pumpkin Puree – This is the heart of the bread. It gives moisture, flavor, and a beautiful orange color. Make sure you’re using plain pumpkin puree, not pumpkin pie filling.
• Instant Vanilla Pudding Mix – The secret weapon for a moist, dense, and soft crumb. It adds a slight vanilla flavor while locking in moisture.
• All-Purpose Flour – Provides the structure needed to hold everything together without being too heavy.
• Granulated Sugar – Adds sweetness and helps to tenderize the crumb.
• Brown Sugar – Brings a deeper, caramel-like sweetness and extra moisture.
• Vegetable Oil – A neutral oil that keeps the bread incredibly moist without adding competing flavors.
• Eggs – Provide structure and stability, binding the ingredients and helping the loaf rise.
• Baking Soda – Works as the leavening agent to give the bread lift.
• Pumpkin Pie Spice – Delivers that classic autumnal warmth with cinnamon, nutmeg, cloves, and ginger.
• Vanilla Extract – Enhances both the pumpkin and the pudding flavors for a more balanced finish.
• Salt – A small but crucial ingredient to balance the sweetness and deepen the flavors.
• Milk – Adds liquid and helps thin out the batter slightly for a smoother texture.

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Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to make removal easy. This ensures an even bake and prevents sticking.

Step 2: Combine the Dry Ingredients

In a large bowl, whisk together the flour, instant vanilla pudding mix, baking soda, pumpkin pie spice, and salt. Mixing these separately ensures even distribution throughout the batter.

Step 3: Mix the Wet Ingredients

In a separate mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, milk, and vanilla extract. Whisk until smooth and well combined.

Step 4: Combine Wet and Dry

Slowly add the dry mixture into the wet ingredients, stirring until just combined. Be careful not to overmix here—just enough to incorporate all the flour. Overmixing can make the bread tough.

Step 5: Pour and Smooth

Pour the batter into your prepared loaf pan and use a spatula to smooth out the top. Tap the pan gently on the counter to remove any air bubbles.

Step 6: Bake

Bake the loaf in the center of the oven for 55 to 65 minutes. Check doneness by inserting a toothpick in the center—it should come out clean or with a few moist crumbs.

Step 7: Cool

Let the bread cool in the pan for about 10–15 minutes before transferring it to a wire rack. Allow it to cool completely before slicing to maintain its shape and texture.

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How Long to Prepare Ultra-Moist Vanilla Pudding Pumpkin Bread

Prep Time: You’ll need about 15 to 20 minutes to get everything measured, mixed, and into the loaf pan. It’s a straightforward process, and the ingredients come together in just two bowls, making cleanup a breeze.

Bake Time: The bread bakes for 55 to 65 minutes at 350°F (175°C). Keep an eye on it after the 50-minute mark. A toothpick inserted in the center should come out mostly clean with just a few moist crumbs.

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Tips for Perfect Ultra-Moist Vanilla Pudding Pumpkin Bread

• Always use canned pumpkin puree or strain homemade puree to avoid excess moisture.
• Measure flour using the spoon-and-level method to prevent a dense loaf.
• Don’t overmix the batter—just combine until you no longer see streaks of flour.
• Bake on the middle rack for even heat distribution.
• Let the bread cool completely before slicing to keep the texture intact.

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Watch Out for These Mistakes While Cooking

• Using Pumpkin Pie Filling Instead of Puree: The added sugar and spices in pie filling will throw off the flavor and texture.
• Skipping the Pudding Mix: This ingredient is essential for the moisture and structure.
• Underbaking or Overbaking: Use a toothpick to check at the 55-minute mark.
• Overmixing the Batter: It can create a tough, rubbery texture.
• Not Letting It Cool: Cutting too soon can lead to crumbling and loss of moisture.

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What to Serve With Ultra-Moist Vanilla Pudding Pumpkin Bread?

1. Warm Apple Cider

A cozy drink with cinnamon notes pairs perfectly with the fall spices in the bread.

2. Whipped Cream Cheese

Spread a little over a slice for a creamy, tangy contrast.

3. Fresh Berries

Add a pop of color and a fresh burst of flavor.

4. Greek Yogurt

Great for breakfast—serve a slice with a scoop of vanilla or plain yogurt.

5. Salted Butter or Cinnamon Honey Butter

A pat of butter melting over a warm slice is pure heaven. Try flavored butter for extra depth.

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Storage Instructions

Room Temperature: Store the cooled loaf in an airtight container at room temperature for up to 3 days. Keep it wrapped tightly in plastic wrap or foil to maintain moisture.

Refrigerator: You can refrigerate it for up to a week, but it may dry out slightly. Reheat slices briefly in the microwave to soften.

Freezer: For longer storage, freeze individual slices or the whole loaf wrapped in plastic and placed in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge or on the counter.

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Estimated Nutrition (Per Slice – yields 10 slices)

• Calories: ~260
• Fat: 11g
• Saturated Fat: 2g
• Carbohydrates: 38g
• Sugar: 21g
• Fiber: 1g
• Protein: 3g
• Sodium: 220mg
• Cholesterol: 35mg

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Frequently Asked Questions

Can I make this bread gluten-free?

Yes! Use a 1:1 gluten-free flour blend, and make sure your pudding mix is gluten-free too.

Can I turn this into muffins?

Absolutely. Bake in muffin tins at 350°F for 20–25 minutes or until a toothpick comes out clean.

Can I reduce the sugar?

You can cut back slightly, but reducing it too much may affect texture and moisture.

Do I have to use instant pudding mix?

Yes, for this specific texture and flavor, instant pudding is key. Cook & serve pudding won’t work the same.

Can I add mix-ins like nuts or chocolate chips?

Definitely! Stir in about 1/2 to 3/4 cup of chopped walnuts, pecans, or mini chocolate chips just before baking.

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Conclusion

Ultra-Moist Vanilla Pudding Pumpkin Bread is more than just a fall treat—it’s a year-round favorite in my kitchen. With its velvety texture, deep pumpkin flavor, and subtle vanilla twist, it’s perfect for breakfast, dessert, or anytime you need a cozy bite of something sweet. Make it once, and you’ll see why it’s a staple recipe worth baking on repeat.

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