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Vanilla pudding pumpkin bread

Vanilla Pudding Pumpkin Bread

Moist and delicious pumpkin bread infused with the creamy flavor of vanilla pudding mix. Perfect for fall baking!
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Bread, Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 15 ounce can Pumpkin puree
  • 1.5 cups Granulated sugar
  • 0.75 cups Vegetable oil
  • 4 Large eggs
  • 1 teaspoon Vanilla extract
  • 2 cups All-purpose flour
  • 1 teaspoon Baking soda
  • 1 teaspoon Ground cinnamon
  • 0.5 teaspoon Ground nutmeg
  • 0.5 teaspoon Ground cloves
  • 0.5 teaspoon Salt
  • 1 box Instant vanilla pudding mix (3.4 oz box) Do not use pudding cups.

Equipment

  • 9x5 inch loaf pan
  • Mixing bowls (large and medium)
  • Whisk
  • Wooden skewer
  • Wire Rack

Method
 

Instructions
  1. Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
  2. In a large bowl, whisk together the pumpkin puree, sugar, oil, eggs, and vanilla extract until well combined.
  3. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. Stir in the instant vanilla pudding mix until evenly distributed throughout the batter.
  6. Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
  7. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

For a richer flavor, use browned butter instead of vegetable oil. You can also add 1 cup of chocolate chips or chopped pecans to the batter.