why make this recipe
Vanilla Pudding Pumpkin Bread combines the warm flavors of pumpkin with the creamy richness of vanilla pudding. This delightful bread is perfect for fall, holiday gatherings, or simply as a delicious snack. It is moist, flavorful, and can easily become a family favorite. Plus, it’s straightforward to make, which is a bonus for busy cooks!
how to make Vanilla Pudding Pumpkin Bread
Ingredients:
- 1 package (3.4 oz) vanilla instant pudding dry mix
- 1 can (15 oz) pumpkin puree
- ⅓ cup oil (vegetable or canola oil)
- 2 large eggs
- 1 cup sugar
- 1 ¾ cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
Directions:
- Preheat your oven to 350°F (175°C) to ensure it’s at the perfect temperature when you’re ready to bake the bread.
- In a large bowl, whisk together the eggs and oil until well combined. Stir in the pumpkin puree and sugar, mixing thoroughly until the mixture is smooth and uniform.
- Gradually add the vanilla instant pudding mix, flour, baking powder, pumpkin pie spice, and baking soda into the wet mixture. Stir gently until just combined, avoiding overmixing to keep the bread tender.
- Spray a loaf pan with cooking spray or grease it with butter to prevent sticking. Pour the batter evenly into the prepared pan.
- Place the loaf pan in the oven and bake for about 1 hour, or until a toothpick inserted in 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.
how to serve Vanilla Pudding Pumpkin Bread
This pumpkin bread can be served warm or at room temperature. Slice it and enjoy it plain, or spread a little butter or cream cheese on top for added flavor. It’s great for breakfast, as a dessert, or as a snack with coffee or tea.
how to store Vanilla Pudding Pumpkin Bread
To store your Vanilla Pudding Pumpkin Bread, wrap it tightly in plastic wrap or keep it in an airtight container. It can last for up to 5 days at room temperature or up to a week in the fridge. You can also freeze it for longer storage. Just make sure to wrap it well to prevent freezer burn.
tips to make Vanilla Pudding Pumpkin Bread
- Make sure not to overmix the batter; this keeps the bread soft and tender.
- Use fresh pumpkin puree for a richer flavor, if desired.
- You can add nuts or chocolate chips to the batter for extra texture and flavor.
variation
You can replace the pumpkin puree with sweet potato puree for a different taste. Additionally, try adding dried cranberries or raisins for a fruity twist.
FAQs
Can I use homemade pumpkin puree?
Yes, homemade pumpkin puree works great in this recipe! Just ensure it is smooth and not too watery.
Can I double the recipe?
Absolutely! You can double the ingredients and bake two loaves at the same time.
What can I do if I don’t have pumpkin pie spice?
If you don’t have pumpkin pie spice, you can make your own by mixing cinnamon, nutmeg, and ginger. Use about 1 teaspoon of cinnamon, ½ teaspoon of nutmeg, and ½ teaspoon of ginger as a substitute.