Irresistible Vanilla Pudding Pumpkin Bread for Cozy Fall Days

This Vanilla Pudding Pumpkin Bread is a delightful autumn treat that’s easy to make and incredibly moist.

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Prep Time 15

Cook Time 1

Cooling Time 30

Total Time 1 45

Servings: 10 slices

Course: Desserts

Cuisine: American

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Batter

1 package Vanilla Instant Pudding Dry Mix Adds moisture and sweetness
1 cup Pumpkin Puree (canned) Provides moisture and rich flavor
2 cups All-Purpose Flour Offers structure to the bread
2 teaspoons Baking Powder Ensure it’s fresh
1 teaspoon Pumpkin Spice Imparts classic autumn flavor
1 teaspoon Baking Soda Aids in additional rise
1/2 cup Oil Vegetable, canola, or sunflower
2 large Eggs Essential for binding and fluffiness
1 cup Sugar Sweetens the bread

Equipment

9x5-inch loaf pan
Mixing bowls
Whisk
wooden spoon

Method

Step-by-Step Instructions for Vanilla Pudding Pumpkin Bread

Preheat your oven to 350°F (175°C) and gather your mixing bowls and a greased 9x5-inch loaf pan.
In a medium mixing bowl, beat together 2 eggs and 1/2 cup of oil until well combined.
Add 1 cup of pumpkin puree and 1 cup of sugar to the egg and oil mixture, stirring until smooth.
Sprinkle the dry ingredients over the wet mixture, then mix until just combined.
Pour the batter into the greased loaf pan, smoothing the top.
Bake for approximately 60 minutes or until the top is golden brown and a toothpick comes out clean.
Cool the loaf on a wire rack for 15-30 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 26gProtein: 3gFat: 7gSaturated Fat: 1gCholesterol: 30mgSodium: 210mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 2000IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Wrap leftover bread in a paper towel and store in a zip-lock bag at room temperature for up to 3 days.

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