why make this recipe
Vanilla Pudding Pumpkin Bread is not just any bread; it’s a delightful treat that combines the warm flavors of fall with a unique twist. Adding instant vanilla pudding mix makes this bread incredibly moist and adds a subtle sweetness that pairs perfectly with the pumpkin. It’s a wonderful way to use canned pumpkin puree, and the spices create a cozy aroma that will fill your kitchen. Perfect for breakfast, snacks, or dessert, this recipe is easy to make and a sure hit at any gathering.
how to make Vanilla Pudding Pumpkin Bread
Ingredients :
- 1 ¾ cups all-purpose flour
- 1 package (3.4 oz) instant vanilla pudding mix
- ¾ cup granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- ½ cup neutral oil (canola or vegetable)
- 2 large eggs
- ½ cup milk (dairy or unsweetened non-dairy)
- 1 teaspoon vanilla extract
- Optional: ½ cup chopped walnuts or chocolate chips
Directions :
- Set your oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan.
- In a large bowl, whisk together the flour, pudding mix, sugar, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice.
- Add the pumpkin puree, oil, eggs, milk, and vanilla to the dry ingredients. Stir until just combined—be careful not to overmix.
- If you want, stir in the walnuts or chocolate chips.
- Pour the mixture into the loaf pan, smoothing the top. Bake in the oven for 50–60 minutes, or until a toothpick comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
how to serve Vanilla Pudding Pumpkin Bread
This bread is delicious warm or at room temperature. You can enjoy it as is or spread some butter on warm slices for an extra treat. It pairs wonderfully with a cup of coffee or tea, making it perfect for breakfast or an afternoon snack. You can also serve it with whipped cream or a scoop of ice cream for a delightful dessert.
how to store Vanilla Pudding Pumpkin Bread
Store any leftover bread in an airtight container at room temperature for up to three days. If you want to keep it fresh longer, you can also wrap it tightly in plastic wrap and refrigerate it for up to a week. For longer storage, consider freezing the bread. Wrap it well and use it within three months for the best quality.
tips to make Vanilla Pudding Pumpkin Bread
- Make sure your pumpkin puree is pure and not sweetened, as this will affect the flavor and texture of the bread.
- Don’t overmix the batter; it’s okay if a few small lumps remain. This helps keep the bread light and fluffy.
- If you love spices, feel free to adjust the amounts of cinnamon or pumpkin pie spice to your taste.
variation
You can easily switch things up by adding different mix-ins, such as dried cranberries or raisins. You could also substitute half of the flour with whole wheat flour for a healthier take. For a festive twist, try adding a teaspoon of nutmeg or ginger to the spice mix.
FAQs
1. Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin, just make sure to cook it properly and puree it until smooth.
2. How can I tell when the bread is done?
Insert a toothpick into the center of the bread. If it comes out clean or with just a few moist crumbs, the bread is done.
3. Can I double the recipe?
Absolutely! Just make sure to use two loaf pans, and adjust the baking time as needed. Each loaf may take a few extra minutes to bake.