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Vanilla pudding pumpkin bread

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.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 12 servings
Course: Bread, Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

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

Equipment

  • 9x5 inch loaf pan
  • Large mixing bowls (2)
  • Whisk
  • Measuring Cups and Spoons
  • Wooden Skewer
  • Wire rack

Method
 

Instructions
  1. Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
  2. In a large bowl, whisk together pumpkin puree, oil, eggs, pudding mix, and sugar until well combined.
  3. In a separate bowl, whisk together cinnamon, ginger, cloves, nutmeg, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. Pour batter into the prepared loaf pan.
  6. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
  7. 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.