Description
If you’re after a quick breakfast or cozy fall bake, this ultra-moist vanilla pudding pumpkin bread is just the thing. With rich pumpkin flavor, warm spices, and a soft, pudding-like texture, this easy recipe is the ideal treat for breakfast ideas, a healthy snack alternative, or an anytime indulgence. It’s a go-to food idea for brunch, dessert, or gifting during the holiday season.
Ingredients
2 cups all-purpose flour
1 package (3.4 oz) instant vanilla pudding mix
1 teaspoon baking soda
½ teaspoon baking powder
1½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ teaspoon salt
2 large eggs
1 cup granulated sugar
½ cup brown sugar, packed
1 can (15 oz) pumpkin puree
½ cup vegetable oil
1 teaspoon vanilla extract
Instructions
1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
2. In a large bowl, whisk together flour, pudding mix, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
3. In a medium bowl, beat eggs with both sugars, pumpkin puree, vegetable oil, and vanilla extract until well combined.
4. Gently fold the dry ingredients into the wet mixture using a spatula until just combined. Do not overmix.
5. Pour the batter into the prepared loaf pan. Smooth the top.
6. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
7. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Avoid overmixing to keep the bread light and fluffy.
Let the bread cool fully before slicing for the cleanest cut.
Store wrapped at room temperature up to 4 days or freeze for later.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 loaf)
- Calories: 290
- Sugar: 21g
- Sodium: 270mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg