Vanilla Pudding Pumpkin Bread
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.
Ingredients
- 1 package 3,4 oz Vanilla instant pudding dry mix
- 1 can 15 oz pumpkin puree
- 1 ¾ cup flour
- 1 tablespoon baking powder
- 1 tablespoon pumpkin spice
- 1 teaspoon baking soda
- ⅓ cup oil
- 2 eggs
- 1 cup sugar
Instructions
- Preheat oven to 350 degrees.
- Mix eggs with oil. Add pumpkin puree. Add sugar and mix.
- Add all the other ingredients and stir.
- Spray loaf pan with oil spray or grease it with butter. Pour the batter into the pan and cook in the oven for 1 hour. Let rest for 15-30 minutes before slicing.
Notes
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.
Nutrition
Serving: 1gCalories: 254kcalCarbohydrates: 40gProtein: 4gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 7gCholesterol: 38mgSodium: 328mgFiber: 1gSugar: 20g
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