Vanilla Pudding Pumpkin Bread

Name: Vanilla Pudding Pumpkin Bread
Prep time: 5 min
Cook time: 60 min
Total time: 60 min
Ingredients: 1 package (3,4 oz Vanilla instant pudding dry mix); 1 can (15 oz pumpkin puree); 1 3/4 cup flour; 1 tablespoon baking powder; 1 tablespoon pumpkin spice; 1 teaspoon baking soda; 1/3 cup oil; 2 eggs; 1 cup sugar

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This vanilla pudding pumpkin bread is sweet, tender, and brimming with fall flavors! It's a quick no-knead bread that's easy to make with instant pudding and pumpkin puree.

vanilla pudding pumpkin bread slices on the board

Vanilla pudding pumpkin bread is a seasonal favorite! It features classic fall ingredients, like sweet pumpkin puree and pumpkin spice. So every bite is spice-full with bold cinnamon, ginger, nutmeg, and all autumn good things!

Pumpkin bread with pudding mix is also unbelievably moist and tender. It has an almost cake-like soft, lightly spongy texture. But the crumb is more tight like traditional sweet bread loaves, so it is easy to neatly slice.

This quick and easy one bowl recipe is great to make any day or time! Prep and cleanup are minimal, and the bread bakes in only an hour... So you have few dishes to do and more time to snack!

I love to whip up a loaf (or two!) on a weekend morning or late afternoon. Then there are slices of tasty and satisfying vanilla pumpkin bread ready to grab for breakfast, snack time, or dessert.

What are quick breads

A quick bread refers to simple baking recipes that do not require any kneading or proofing. They are easy to prepare with a rough batter-like dough. Often, like this recipe, you only need one bowl and a loaf pan.

And, as the name implies, this pumpkin and pudding bread is quick to make. Because it does not need to proof, the batter goes right from the mixing bowl to the pan and into the oven. Then bake for just one hour, cool slightly, slice and enjoy!

two raw eggs in the glass bowl — crack two eggs in to a bowl

pumpkin puree mixed with eggs — add oil and pumpkin puree and mix

Ingredients

Vanilla instant pudding mix. Boxed instant pudding is the secret ingredient for a sweet loaf that is moist and tender.

Pumpkin puree. Also known as simply canned pumpkin, and not pumpkin pie filling.

Flour. All-purpose unbleached flour is best. You can substitute with gluten-free flour.

Baking powder. For a soft, tight crumb.

Pumpkin spice. A generous tablespoon gives the sweet bread those iconic fall flavors.

Baking soda. The leavening agent to make the loaf rise properly.

Oil. Use your preference of canola, sunflower, or vegetable oil.

Eggs. To make a super delicious and fluffy bread.

Sugar. Granulated white sugar, coconut sugar, or your preferred alternative sweetener.

adding white sugar to the batter — add white sugar

sifting flour into the pumpkin bread batter — sift all purpose flour on in the bowl

How to make vanilla pudding pumpkin bread

This recipe is very easy and you will be able to make the batter within 5 minutes. Preheat oven to 350 degrees. Crack couple eggs in the medium size bowl. Stir.

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Add canned pumpkin puree. If you have a homemade pumpkin puree on hand, that would be great! Add oil (i used olive oil) and mix it all together. Stir in sugar.

Now, if you don't like mixing dry ingredients in a separate bowl like me, do this. Just add your dry ingredients right on top of wet mixture and stir it around without mixing wet mix.

flour, spices on top of batter — along with flour add pumpkin spice, baking powder, baking soda and pudding mix

vanilla pudding pumpkin bread batter — mix all the ingredients

You will be able to make a great stir of dry ingredients before mixing it all together. Less dishes to clean and it works pretty good too. If you want to add raisins or nuts, now its the time to do that.

Pour batter (it will be thick) in to a greased loaf pan and bake for 1 hour. Once done, make sure it is not hot anymore (better completely cooled) before slicing.

This vanilla pudding pumpkin bread is very moist and it will be hard to cut through while hot. I recommend you to let it cool.

Recipe variations

Easily make this a gluten-free recipe: Swap all-purpose flour for your favorite GF alternative.
Use other flavors of pudding: Try butterscotch, white chocolate, or French vanilla instant pudding.
Add extra goodies: Add-in chocolate chips, chopped nuts, and/or chopped dried fruit.

pouring batter into the loaf pan — pour batter in to the greased loaf pan

Frequently asked questions

What does adding pudding mix do to bread?

The boxed instant vanilla pudding adds extra fat and sugar. The fat makes the bread moist... But because it is a dry ingredient and no actual moisture is added, the loaf is able to still have a fluffy rise and is not too dense.

What is pumpkin pie spice made of?

This classic seasoning blend traditionally includes cinnamon, nutmeg, cloves, allspice, and ginger. Together they create a delightfully warm and spicy flavor.

Why is my pumpkin bread dry?

Often if a bread seems dry it is because the batter was over mixed. You want to combine the ingredients just until the batter forms.

Also, be sure to keep an eye on the loaf as it bakes. Remove it from the oven and test for doneness as soon as the crust becomes golden.

How can I tell if my pumpkin bread is done?

Insert a toothpick or other thin, sharp instrument into the center of the loaf. It should come out clean when the bread is baked.

Is vanilla pudding pumpkin bread good for you?

Pumpkin is very healthy! Canned pumpkin puree is just the fruit with no added sugar or other ingredients. However, pumpkin bread with vanilla pudding is not considered nutritious. This recipe does include a good bit of sugar... Great for a sweet treat but not exactly a healthy food.

a piece of vanilla pudding pumpkin bread

Storage

Leftovers. Make sure that the bread is completely cool. Wrap it loosely in paper towel and place in the zip lock bag or air tight container. Store on the counter (no need to refrigerate). Paper towels are used to absorb the excess moisture.

Freezer. Wrap bread tightly with plastic wrap and then wrap in foil. Store in the freezer for up to 3 months.

Reheat. If you looking to reheat your bread, let it come to a room temperature first. Reheat in the 350 degrees oven for 5-7 minutes.

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