Description
Looking for the best pumpkin bread recipe? This one is quick, easy, and loaded with flavor! With vanilla pudding in the mix, it’s a soft, healthy breakfast idea or a simple dessert option. Perfect for fall baking, holiday gifts or weekend treats. This quick bread stays moist for days and is totally beginner-friendly bake it today!
Ingredients
- 1 can (15 oz) pumpkin purée
- 1 box (3.4 oz) instant vanilla pudding mix
- 4 large eggs
- 1 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F and grease or line two 9×5-inch loaf pans.
- In a large bowl, whisk together pumpkin, eggs, sugars, oil and vanilla until smooth.
- Add flour, pudding mix, baking soda, baking powder, cinnamon and salt.
- Stir gently until just combined do not overmix.
- Divide batter evenly between the two loaf pans.
- Bake for 55–65 minutes, until a toothpick inserted comes out clean.
- Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Notes
- Add chocolate chips or chopped pecans for extra flavor.
- Sprinkle cinnamon sugar on top for a crunchy crust.
- Use butter instead of oil for a richer loaf.
- Freezes well for up to 2 months.
- Let cool completely before slicing for clean cuts.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Quick Bread
- Method: Baking
- Cuisine: American