why make this recipe
Vanilla Pudding Pumpkin Bread is a delightful treat that combines the warm flavors of pumpkin and spices with a creamy twist from vanilla pudding. This easy recipe is great for fall gatherings, celebrations, or when you just want a cozy snack at home. It’s moist, flavorful, and perfect for breakfast, dessert, or an afternoon pick-me-up. Plus, it fills your home with a wonderful aroma while it bakes. You won’t want to miss this comforting, delicious bread!
how to make Vanilla Pudding Pumpkin Bread
Ingredients:
- 1 package (3.4 oz) Vanilla instant pudding dry mix
- 1 ¾ cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon pumpkin spice
- 1 teaspoon baking soda
- 1 cup sugar
- 1 can (15 oz) pumpkin puree
- ⅓ cup oil (vegetable or canola oil)
- 2 large eggs
Directions:
- Preheat your oven to 350°F (175°C) to prepare for baking the pumpkin bread.
- In a large bowl, whisk together the eggs and oil until combined. Stir in the pumpkin puree and sugar until the mixture is smooth and uniform.
- Gradually add the vanilla instant pudding mix, flour, baking powder, pumpkin spice, and baking soda to the wet mixture. Stir gently until just combined, being careful not to overmix to keep the bread tender.
- Grease a loaf pan thoroughly with butter or spray it with oil spray to prevent sticking.
- Pour the batter evenly into the prepared loaf pan. Bake in the preheated oven for 1 hour, or until a toothpick inserted into the center comes out clean.
- Remove the bread from the oven and let it rest in the pan for 15 to 30 minutes. Then transfer to a wire rack to cool completely before slicing and serving.
how to serve Vanilla Pudding Pumpkin Bread
Vanilla Pudding Pumpkin Bread is delicious warm or at room temperature. You can serve it plain or spread a little butter on each slice for extra flavor. It also pairs well with cream cheese or a dollop of whipped cream on top. Enjoy it with a cup of coffee or tea for a perfect treat any time of day.
how to store Vanilla Pudding Pumpkin Bread
To store your Vanilla Pudding Pumpkin Bread, let it cool completely first. Then wrap it tightly in plastic wrap or foil to keep it fresh. You can also place it in an airtight container. It will stay good at room temperature for about 3 days. For longer storage, you can freeze it for up to 3 months. Just make sure to slice it before freezing for easy serving later.
tips to make Vanilla Pudding Pumpkin Bread
- Make sure to measure your flour correctly: spoon it into the measuring cup and level it off with a knife for the best results.
- Don’t overmix the batter; this keeps the bread light and fluffy.
- Feel free to add nuts, chocolate chips, or dried fruit for an extra twist.
- For an even richer flavor, you can replace some of the oil with applesauce.
variation
You can switch things up by using different flavored pudding mixes, like butterscotch or chocolate, to give your pumpkin bread a unique taste. Additionally, you can add dried cranberries or raisins for a fruity addition.
FAQs
Can I use homemade pumpkin puree instead of canned?
Yes, you can use homemade pumpkin puree! Just make sure it is well cooked and mashed to ensure the right consistency.
How do I know if my bread is done?
Insert a toothpick into the center of the bread. If it comes out clean or with a few crumbs, your bread is done.
Can I double this recipe?
Absolutely! Just double all the ingredients and use two loaf pans. You may need to adjust the baking time slightly, so check for doneness with a toothpick.