Vanilla Pudding Pumpkin Bread
Moist and delicious pumpkin bread infused with the creamy flavor of vanilla pudding mix. A perfect fall treat for any occasion.
Equipment
- 9x5 inch loaf pan
- Large mixing bowls (2)
- Whisk
- Measuring Cups and Spoons
- Wooden Skewer
- Wire rack
Ingredients
Main Ingredients
- 1 15 ounce can Pumpkin puree
- 1/2 cup Vegetable oil
- 4 Large eggs
- 1 3.4 ounce box Instant vanilla pudding mix (NOT pudding cups)
- 2 cups Granulated sugar
- 3 cups All-purpose flour
- 2 teaspoons Ground cinnamon
- 1 teaspoon Ground ginger
- 1/2 teaspoon Ground cloves
- 1/2 teaspoon Ground nutmeg
- 1 teaspoon Baking soda
- 1 teaspoon Salt
Instructions
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a large bowl, whisk together pumpkin puree, oil, eggs, pudding mix, and sugar until well combined.
- In a separate bowl, whisk together cinnamon, ginger, cloves, nutmeg, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
For a richer flavor, use melted butter instead of vegetable oil. You can also add 1 cup of chocolate chips or chopped nuts to the batter for added texture and flavor. Store leftover bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.