why make this recipe
Vanilla pudding pumpkin bread is a delicious treat, perfect for autumn or any time of the year. The blend of pumpkin and warm spices creates a comforting flavor that many enjoy. This recipe includes instant vanilla pudding, making the bread wonderfully moist and tender. It’s easy to make and a great way to use pumpkin puree!
how to make Vanilla pudding pumpkin bread
Ingredients :
For the Bread:
- 1 3.4 oz package instant vanilla pudding mix (for ultra-moist texture)
- 1 15 oz can pumpkin puree (pure pumpkin, not pie filling)
- 2 cups all-purpose flour, sifted
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional but awesome)
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
Directions :
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
- In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, salt, and the instant vanilla pudding mix.
- In another bowl, beat the eggs with the sugar until fluffy (about 1 minute). Add the melted butter, pumpkin puree, and vanilla extract, stirring until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined; avoid overmixing.
- Pour the batter into the prepared pan and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
- Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing. Enjoy.
how to serve Vanilla pudding pumpkin bread
This bread is delicious served warm or at room temperature. You can slice it and serve it plain, or add a spread of butter for extra richness. It also pairs well with a cup of coffee or tea. For a special treat, try adding a drizzle of cream cheese frosting on top!
how to store Vanilla pudding pumpkin bread
To store your pumpkin bread, let it cool completely and then wrap it tightly in plastic wrap or aluminum foil. You can keep it at room temperature for up to 3 days. For longer storage, place it in the refrigerator for up to a week or freeze it for up to 3 months. Just make sure to wrap it well to prevent freezer burn.
tips to make Vanilla pudding pumpkin bread
- Be careful not to overmix the batter; this helps keep the bread light and fluffy.
- To enhance the flavor, you can add nuts or chocolate chips to the batter.
- Make sure your baking soda and baking powder are fresh for the best rise.
variation (if any)
You can easily customize this recipe! Try adding raisins or nuts for added texture. If you prefer a sweeter bread, consider adding a little more sugar or some chocolate chips. For a healthier version, substitute some of the all-purpose flour with whole wheat flour.
FAQs
1. Can I use pumpkin pie filling instead of pumpkin puree?
No, it’s best to use pure pumpkin puree for this recipe. Pumpkin pie filling has added spices and sugar that can change the taste and texture of the bread.
2. How do I know when the bread is done baking?
Insert a toothpick into the center of the bread. If it comes out clean or with a few crumbs stuck to it, the bread is done. If it comes out wet, bake for a few more minutes and check again.
3. Can I make this bread ahead of time?
Yes! This bread actually tastes better after a day or two as the flavors develop. Just store it properly as mentioned above to keep it fresh.