Why Make This Recipe
Moist & Irresistible Vanilla Pudding Pumpkin Bread is the perfect blend of flavors that brings warmth and comfort. This delicious bread is not only easy to make but also a delightful treat for everyone. Whether you are baking for a special occasion or just want to enjoy a comforting slice with your morning coffee, this recipe will not disappoint. Its balance of pumpkin spice and creamy vanilla makes it a favorite among all ages.
How to Make Moist & Irresistible Vanilla Pudding Pumpkin Bread
Ingredients:
Dry ingredients:
- 2 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 (3.4 oz) box instant vanilla pudding mix
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
Wet ingredients:
- 1 (15 oz) can pumpkin puree
- ½ cup vegetable oil
- 3 large eggs
- ½ cup sour cream (or substitute applesauce)
- 1 teaspoon vanilla extract
Directions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, pudding mix, baking soda, baking powder, salt, and pumpkin pie spice.
- In another bowl, whisk the pumpkin puree, vegetable oil, eggs, sour cream, and vanilla until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring just until they are combined. Avoid overmixing.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
How to Serve Moist & Irresistible Vanilla Pudding Pumpkin Bread
This pumpkin bread is best served warm or at room temperature. You can enjoy it plain or spread a little butter on top for an extra treat. It also pairs well with a cup of coffee or tea. If you’re feeling indulgent, add a drizzle of caramel sauce or a dusting of powdered sugar on top to make it even more special.
How to Store Moist & Irresistible Vanilla Pudding Pumpkin Bread
If you have leftovers (which is rare!), store the bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap the bread tightly in plastic wrap and then in aluminum foil, and place it in the freezer. It can last for up to 3 months in the freezer. Thaw it overnight in the refrigerator before enjoying.
Tips to Make Moist & Irresistible Vanilla Pudding Pumpkin Bread
- Make sure all your ingredients are at room temperature for the best results.
- Don’t overmix the batter; mix until just combined to keep the bread light and fluffy.
- You can add nuts or chocolate chips to the batter for added texture and flavor.
- For an extra moist texture, you can add an additional 1/4 cup of pumpkin puree.
Variation
You can easily change this recipe by adding different spices like cinnamon or nutmeg, or by swapping out the pumpkin for mashed bananas or applesauce for a different taste.
FAQs
Q: Can I use fresh pumpkin instead of canned pumpkin puree?
A: Yes, you can use fresh pumpkin, but make sure to properly cook and puree it for best results.
Q: Can I make this recipe gluten-free?
A: Yes, you can substitute the all-purpose flour with a gluten-free flour blend.
Q: How can I tell when the bread is done baking?
A: Insert a toothpick into the center of the bread; if it comes out clean, your bread is ready.