Description
Get ready to fall in love with this Ultra-Moist Vanilla Pudding Pumpkin Bread! It’s the perfect blend of fall spices, creamy vanilla, and rich pumpkin—all made incredibly tender thanks to a secret ingredient: instant vanilla pudding mix. Whether you’re looking for a quick breakfast, cozy fall snack, or easy dessert idea, this easy recipe is about to become your new favorite. Great for breakfast ideas, easy baking, and food ideas for entertaining or gifting!
Ingredients
1 ¾ cups all-purpose flour
1 box (3.4 oz) instant vanilla pudding mix
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
½ teaspoon salt
1 cup canned pumpkin puree
¾ cup granulated sugar
¼ cup brown sugar
2 large eggs
½ cup vegetable oil
¼ cup milk
1 teaspoon vanilla extract
Instructions
1. Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line with parchment paper.
2. In a large bowl, whisk together flour, pudding mix, baking soda, pumpkin pie spice, and salt.
3. In another bowl, mix pumpkin puree, sugars, eggs, oil, milk, and vanilla until smooth.
4. Gradually add the dry ingredients into the wet, stirring just until combined. Do not overmix.
5. Pour batter into the prepared pan and smooth the top with a spatula.
6. Bake for 55–65 minutes or until a toothpick comes out clean.
7. Let the bread cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
Notes
Always use pure pumpkin puree, not pumpkin pie filling.
Let the loaf cool fully before slicing for best texture and shape.
This bread freezes beautifully—just wrap it well and thaw overnight before serving.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Quick Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 21g
- Sodium: 220mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg