Vanilla Pudding Pumpkin Bread is a delightful twist on traditional pumpkin bread. This recipe combines the classic flavors of fall with the creamy richness of vanilla pudding. The result is a moist, flavorful loaf that is perfect for breakfast, an afternoon snack, or dessert. Each slice bursts with the warm spices of cinnamon and nutmeg, making it an ideal treat for cool autumn days. It’s an easy recipe that uses simple ingredients, making it accessible for bakers of all skill levels. Whether you enjoy it plain or toasted with butter, this bread is sure to become a favorite in your home. Plus, the addition of vanilla pudding adds a unique texture that sets it apart from regular pumpkin bread. The combination of flavors and creamy texture will leave everyone asking for seconds. So, grab your mixing bowls and get ready to bake a loaf of Vanilla Pudding Pumpkin Bread that will fill your kitchen with delightful aromas and warm your heart.

Why make this recipe

Making Vanilla Pudding Pumpkin Bread is an excellent way to celebrate the flavors of fall. This recipe is easy to follow and combines affordable ingredients found in most kitchens. The unique addition of vanilla pudding creates a moist and tender loaf that stands out from other pumpkin bread recipes. It’s perfect for sharing with family and friends or simply enjoying as a sweet snack. Baking this bread not only fills your home with amazing smells but also brings comfort during the cozy fall season. Plus, it makes a lovely gift for neighbors or loved ones!

How to make Vanilla Pudding Pumpkin Bread

Ingredients

1 ½ cups all-purpose flour
1 cup pumpkin puree
1 cup granulated sugar
1 tsp baking powder
½ tsp baking soda
1 tsp cinnamon
½ tsp nutmeg
3.4 oz package vanilla pudding mix
2 large eggs
⅓ cup vegetable oil

Directions

Preheat your oven to 350°F (175°C) and grease or line a loaf pan with parchment paper. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and vanilla pudding mix. In another bowl, combine pumpkin puree, sugar, eggs, and vegetable oil until smooth. Gradually add dry ingredients to wet mixture; stir until just combined. Pour batter into the prepared loaf pan and smooth the top. Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean. Let cool slightly before slicing.

How to serve Vanilla Pudding Pumpkin Bread

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Vanilla Pudding Pumpkin Bread is delicious served warm or at room temperature. You can enjoy it plain or spread with butter for extra flavor. For a fun twist, try adding a dollop of whipped cream or a sprinkle of powdered sugar on top for a festive touch. This bread is great for breakfast, in lunchboxes, or as an afternoon treat with a cup of coffee or tea.

How to store Vanilla Pudding Pumpkin Bread

To store Vanilla Pudding Pumpkin Bread, allow it to cool completely after baking. Wrap the loaf in plastic wrap or aluminum foil to keep it fresh. You can also place it in an airtight container. The bread can be kept at room temperature for up to three days. If you want to store it for a longer time, you can freeze it. Wrap it tightly in plastic wrap and then in aluminum foil before placing it in the freezer. It will stay fresh for up to three months. To enjoy, simply thaw at room temperature or warm it in the oven.

Tips to make Vanilla Pudding Pumpkin Bread

To make the best Vanilla Pudding Pumpkin Bread, be sure to measure your ingredients accurately. Overmixing can lead to a denser loaf, so mix until just combined. Feel free to add nuts, chocolate chips, or dried fruits for added texture and flavor. If you prefer a sweeter bread, you can increase the sugar slightly. Make sure your baking powder and soda are fresh for the best rise. Lastly, letting the bread cool before slicing will help maintain its moist texture.

Variation

You can easily switch up this recipe by using other flavors of pudding mix instead of vanilla. Options like butterscotch or caramel could add an interesting twist. Additionally, consider adding spices like ginger or cloves for a different flavor profile. For a healthier twist, substitute some of the oil with applesauce or use whole wheat flour instead of all-purpose flour.

FAQs

Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin. Just make sure to cook and puree it until smooth.

How do I know when the bread is done baking?
You can check for doneness by inserting a toothpick into the center of the bread. If it comes out clean, the bread is ready.

Can I use a different type of oil?
Yes, you can use melted coconut oil or any other neutral oil in place of vegetable oil.

Is this bread suitable for freezing?
Absolutely! Just make sure to wrap it well to prevent freezer burn.

Can I make this recipe into muffins?
Yes, you can use a muffin tin and adjust the baking time. Muffins usually take about 20-25 minutes to bake.

Vanilla Pudding Pumpkin Bread

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A delightful twist on traditional pumpkin bread, combining classic fall flavors with the creamy richness of vanilla pudding for a moist loaf.

Author: Patricia
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 75 minutes
Yield: 8 slices 1x
Category: Bread
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat your oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and vanilla pudding mix.
In another bowl, combine pumpkin puree, sugar, eggs, and vegetable oil until smooth.
Gradually add dry ingredients to the wet mixture; stir until just combined.
Pour batter into the prepared loaf pan and smooth the top.
Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.
Let cool slightly before slicing.