Vanilla Pudding Pumpkin Bread

Vanilla pudding pumpkin bread became a staple in my kitchen thanks to a rainy fall afternoon when I was craving something soft, sweet, and full of spice. I only had one box of instant pudding in the pantry and a can of pumpkin purée in the cabinet, so I decided to get a little creative. The result was a moist, melt-in-your-mouth loaf that made the house smell like a bakery and had everyone asking for seconds.

Since then, I’ve made this pumpkin bread dozens of times and it never fails to impress. The pudding mix gives it a soft and velvety texture while the pumpkin keeps it incredibly moist. I love baking a few loaves at once one for us and the others for neighbors or to freeze for a quick treat later on. It’s a simple twist on classic pumpkin bread, but that touch of vanilla really makes all the difference.

Ingredients:

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Pumpkin purée – The star ingredient that gives the bread its rich flavor and moisture.
• Vanilla instant pudding mix – Adds a creamy texture and subtle vanilla flavor that sets this bread apart.
• Eggs – Helps bind everything together and gives the bread structure.
• Vegetable oil – Keeps the loaf extra moist and tender.
• Granulated sugar – Sweetens the bread and balances the spices.
• Brown sugar – Adds warmth and a slight molasses richness.
• All-purpose flour – The base that gives the bread its sturdy, sliceable texture.
• Baking soda – Helps the loaf rise beautifully in the oven.
• Baking powder – Works with the baking soda for that nice dome on top.
• Ground cinnamon – Adds a warm, cozy flavor to each bite.
• Salt – Brings out the sweetness and enhances the overall taste.
• Vanilla extract – Deepens the vanilla flavor and complements the pumpkin perfectly.

Tools You’ll Need

• Large mixing bowl – I use this to mix the wet and dry ingredients together easily.
• Whisk – Perfect for blending the eggs, sugars, and pumpkin until smooth.
• Spatula – Helps me fold the batter gently without overmixing.
• Measuring cups and spoons – For accurate amounts of each ingredient.
• Loaf pans – I like using two 9×5-inch pans to make two loaves at once.
• Cooling rack – Keeps the bread from getting soggy as it cools.
• Toothpick – My go-to tool for checking if the bread is fully baked.

Instructions

Step 1:

I preheat my oven to 350°F and lightly grease two loaf pans or line them with parchment paper for easy removal.

Step 2:

In a large bowl, I whisk together the pumpkin purée, eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract until the mixture is smooth and glossy.

Step 3:

Next, I add the dry ingredients: flour, pudding mix, baking soda, baking powder, cinnamon, and salt. I stir it gently with a spatula just until everything is combined.

Step 4:

I pour the thick batter evenly into the prepared loaf pans, smoothing the tops with the back of a spoon.

Step 5:

Then I bake the loaves for about 55–65 minutes, or until a toothpick inserted in the center comes out clean.

Step 6:

Once baked, I let them cool in the pans for 10 minutes, then transfer the loaves to a wire rack to cool completely before slicing.

Tips

I like to sprinkle a little cinnamon sugar on top of the batter before baking for a sweet crust.

You can add chocolate chips, chopped nuts, or dried cranberries to the batter for variety.

If using only one pan, make sure not to overfill it leave at least an inch from the top.

This bread freezes beautifully! I wrap cooled loaves in plastic and foil, then freeze for up to 2 months.

For a richer flavor, I sometimes use butter instead of oil just melt and cool it first.

Ways to Serve

I love enjoying a slice warm with a smear of cream cheese or butter.

This makes a fantastic breakfast bread alongside coffee or spiced tea.

You can toast it lightly and drizzle with maple syrup or honey.

Turn it into dessert by topping a slice with vanilla ice cream and caramel sauce.

Frequently Asked Questions

What does the pudding mix do in this vanilla pudding pumpkin bread recipe?

It adds incredible moisture and a creamy, velvety texture to the bread without altering the flavor too much.

Can I use sugar-free pudding mix?

Yes! I’ve used sugar-free vanilla pudding in this recipe and it works just as well.

Can I freeze this vanilla pudding pumpkin bread?

Absolutely. Let it cool fully, wrap it tightly in plastic wrap and foil, and freeze for up to two months.

How do I know when the bread is fully baked?

I insert a toothpick into the center if it comes out clean or with just a few moist crumbs, it’s ready.

See You in the Kitchen

I hope you try this vanilla pudding pumpkin bread and love it as much as I do! It’s one of those simple, cozy bakes that fills the kitchen with delicious smells and brings everyone to the table. Let me know how it turned out or if you gave it your own twist!

Happy Cooking!

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