This Vanilla Pudding Pumpkin Bread is a cozy treat that’s perfect for fall! It’s moist, sweet, and bursting with flavors of pumpkin and warm spices. The secret? A dash of vanilla pudding mix that makes it super soft!
I love enjoying a slice with my morning coffee—it’s like a hug in a loaf! Plus, it makes your kitchen smell amazing while baking. Honestly, who can resist that? 😊
Key Ingredients & Substitutions
Pumpkin Puree: This is the star of the show! Canned pumpkin puree is easy to work with, but if you have fresh pumpkin, feel free to roast and puree it yourself. Just make sure it’s smooth, without chunks!
Vegetable Oil: I usually use vegetable oil, but you can swap it out for melted coconut oil or unsweetened applesauce for a healthier option. The applesauce keeps it moist, too!
Vanilla Pudding Mix: Instant vanilla pudding is key for the texture. If you don’t have it, use an equal amount of cornstarch and a bit of vanilla extract for flavor.
Spices: Ground spices like cinnamon, nutmeg, and ginger bring warmth to the bread. You can use pumpkin pie spice as a substitute for a quick fix, combining all those flavors in one go!
How Do You Get the Perfect Bread Texture?
The texture of this bread will really shine if you mix the batter correctly. When combining dry and wet ingredients, mix just until everything is moistened. Overmixing can lead to a dense loaf!
- Whisk wet ingredients until smooth.
- Sift dry ingredients to avoid lumps and ensure even distribution.
- Combine lightly to keep the bread fluffy—don’t worry about small lumps!
Baking at the right temperature is also crucial. Make sure your oven is preheated to 350°F before putting in the pan for an even bake!
Vanilla Pudding Pumpkin Bread
Ingredients You’ll Need:
- 1 (15 oz) can pumpkin puree (about 1 3/4 cups)
- 2 large eggs
- 1/2 cup vegetable oil
- 1/3 cup water
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 1/4 cups granulated sugar
- Powdered sugar (optional, for dusting)
How Much Time Will You Need?
This delightful Vanilla Pudding Pumpkin Bread takes about 15-20 minutes to prepare and then requires 60-70 minutes of baking time. After baking, be sure to let it cool for about 10 minutes before transferring it to a wire rack. In total, you should expect about 1 hour and 30 minutes until you can enjoy a slice!
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Start by preheating your oven to 350°F (175°C). While the oven is heating up, take a 9×5-inch loaf pan and grease and flour it, or line it with parchment paper for easier removal later on.
2. Mix the Wet Ingredients:
In a large mixing bowl, pour in the pumpkin puree. Crack in the 2 eggs, add the vegetable oil, and pour in the water. Use a whisk to mix everything together until it’s smooth and well combined.
3. Add the Pudding Mix:
Next, sprinkle the instant vanilla pudding mix into the wet ingredients. Give it another good whisk until this mixture is fully combined and smooth.
4. Combine the Dry Ingredients:
In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, nutmeg, cloves, and ginger. This helps to combine them well and gets rid of any lumps.
5. Combine Wet and Dry Ingredients:
Gradually add the dry mixture into the pumpkin mixture. Stir gently just until everything is combined. Be careful not to overmix; it’s okay if there are a few small lumps!
6. Add the Sugar:
Now, stir in the granulated sugar until your batter looks smooth and uniform. This will add the sweetness that balances the pumpkin perfectly.
7. Bake the Bread:
Pour your batter into the prepared loaf pan and smooth the top with a spatula. Place it in the oven and bake for about 60-70 minutes. Keep an eye on it and test for doneness by inserting a toothpick into the center—it should come out clean when it’s ready.
8. Cool and Serve:
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then gently transfer it to a wire rack to cool completely. Before serving, you can optionally dust the top with powdered sugar for a lovely finish.
This Vanilla Pudding Pumpkin Bread is not only delicious but also so easy to make! Enjoy it warm or at room temperature, either plain or toasted with a bit of butter. Happy baking!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer using fresh pumpkin, roast it until tender, scoop out the flesh, and puree it until smooth. Just make sure it measures out to about 1 3/4 cups, similar to the canned version.
How Can I Make This Recipe Gluten-Free?
You can substitute the all-purpose flour with a gluten-free flour blend designed for baking. Just check the package for any specific measurements since some blends you might need to adjust the quantity slightly.
What Should I Do If My Bread is Too Dense?
If your bread turns out dense, it might be due to overmixing the batter, which can develop gluten. To avoid this, mix just until combined and avoid stirring too vigorously!
How to Store Leftovers?
Store any leftover bread in an airtight container at room temperature for up to 3 days. You can also wrap it tightly in plastic wrap and freeze it for up to 3 months. Just thaw it at room temperature when you’re ready to enjoy it again.
