Vanilla pudding pumpkin bread is the kind of cozy, fall-inspired treat that makes your kitchen smell like you’ve been baking all day (even if it only took you five minutes to whip up). With the magic of instant vanilla pudding tucked inside, this bread turns out sweet, moist, and tender—like pumpkin spice cake’s easier, friendlier cousin. Whether you’re making it for a weekend breakfast, a bake sale, or just because you’ve had a long week and need something comforting, this vanilla pudding pumpkin bread will have everyone asking for seconds.
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What is Vanilla Pudding Pumpkin Bread?
At its heart, vanilla pudding pumpkin bread is a quick bread—meaning there’s no yeast, no kneading, and no fuss. It’s pumpkin puree, warm spices, and a sneaky packet of dry vanilla pudding mix that transforms the texture into something ultra-soft and melt-in-your-mouth good. Think of it as pumpkin bread that got an upgrade at the spa—smooth, sweet, and ready to impress with minimal effort.
Reasons to Try Vanilla Pudding Pumpkin Bread
If you’re already a pumpkin bread fan, here’s why you should give this version a shot: the pudding mix makes it moist enough to stay fresh for days, it slices without crumbling (hello, lunchbox win), and the flavor is balanced—not too spicy, not too sweet. Plus, it’s versatile. Dress it up with cream cheese frosting, pair it with coffee, or sneak it into your kids’ snack time. In other words, it’s the kind of recipe that works for both special occasions and Tuesdays when you just need something cozy.
Ingredients Needed to Make Vanilla Pudding Pumpkin Bread
When it comes to making vanilla pudding pumpkin bread, the beauty is in how simple and pantry-friendly the ingredient list is. No fancy gadgets, no trips across town for something hard to find—just the essentials that work together to create a loaf that’s soft, moist, and bursting with warm fall flavors. Let’s break down what you’ll need and why each item earns its spot in the recipe:
- Vanilla Instant Pudding Mix (3.4 oz, dry mix) – This is the secret weapon in the recipe. The pudding not only sweetens slightly but also keeps the bread incredibly moist for days. Don’t skip it—it’s the reason this pumpkin bread is different from the dozens of recipes you’ve probably seen.
- Pumpkin Puree (15 oz can) – Pure pumpkin (not pumpkin pie filling) gives the bread its signature color and earthy sweetness. If you want to see another recipe that celebrates pumpkin, check out my butternut squash soup recipe for a savory fall twist.
- All-Purpose Flour (1 ¾ cups) – The backbone of the bread, giving it structure without making it heavy. You can swap part of this with whole wheat flour if you’d like a heartier loaf.
- Baking Powder (1 tablespoon) – Works alongside baking soda to give the bread its rise. This ensures your vanilla pudding pumpkin bread is fluffy instead of dense.
- Pumpkin Spice (1 tablespoon) – A blend of cinnamon, nutmeg, ginger, and cloves. It’s basically fall in a jar and what makes your kitchen smell heavenly while this bakes.
- Baking Soda (1 teaspoon) – Helps the bread rise and balances the acidity of the pumpkin puree. If you’ve ever wondered about substitutes, the USDA has a great resource on baking basics that’s worth bookmarking.
- Oil (⅓ cup) – Keeps the loaf tender and soft. You can use vegetable, canola, or even melted coconut oil depending on what you have on hand.
- Eggs (2 large) – Eggs help bind the ingredients together and add richness to the bread.
- Sugar (1 cup) – Provides sweetness and helps the bread develop that beautiful golden crust. You can reduce the sugar slightly if you prefer a less sweet loaf, or use brown sugar for a deeper, molasses-like flavor.
Every single ingredient plays a role in making this vanilla pudding pumpkin bread turn out bakery-worthy without requiring bakery-level effort.
Instructions to Make Vanilla Pudding Pumpkin Bread
Baking vanilla pudding pumpkin bread is as easy as it gets, but following each step carefully makes the difference between a good loaf and a knock-your-socks-off loaf. Think of this as your kitchen playbook, guiding you from mixing bowl to warm, fragrant slices.
Step 1: Preheat and Prepare
First things first—set your oven to 350°F (175°C). This gives your oven plenty of time to heat evenly, which is key for consistent baking. While that’s happening, lightly grease your loaf pan with butter or nonstick spray. A prepared pan ensures your pumpkin bread will slide out smoothly without sticking. If you’re the type who enjoys baking variety, you might also like to try my banana bread recipe—another quick bread that’s just as easy and delicious.
Step 2: Mix Wet Ingredients
Grab a large mixing bowl. Crack in the two eggs and whisk them together with the oil until the mixture is smooth and slightly frothy. This base helps your bread stay tender. Next, add the pumpkin puree and sugar. Stir well until everything looks creamy and uniform. Don’t rush this step—the smoother the wet mixture, the better your vanilla pudding pumpkin bread will turn out.
Step 3: Add Dry Ingredients
Now it’s time to build flavor. Sprinkle in the vanilla pudding mix, flour, baking powder, baking soda, and pumpkin spice. Stir gently with a spatula or wooden spoon until the batter just comes together. Over-mixing is the enemy here—it can make your bread dense instead of soft. The goal is a thick, slightly lumpy batter that still pours easily.
Step 4: Transfer Batter and Bake
Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Place it in the oven and bake for about 1 hour. Your kitchen will smell like fall magic around the 40-minute mark, but resist opening the oven too often. Peek with the oven light instead. The bread is done when a toothpick inserted in the center comes out clean or with just a few crumbs.
Step 5: Rest Before Slicing
This is the hardest part—waiting! Once baked, let your loaf cool in the pan for 15–30 minutes. This helps it set, making it easier to slice without crumbling. For the neatest slices, transfer the bread to a wire rack to finish cooling completely. When you finally cut into it, you’ll see the moist, tender crumb that makes vanilla pudding pumpkin bread so irresistible.
What to Serve with Vanilla Pudding Pumpkin Bread
This bread is delicious on its own, but pairing takes it up a notch. Spread a little cream cheese or apple butter on top for breakfast, or serve it warm with a scoop of vanilla ice cream for dessert. A hot cup of coffee or chai latte makes it feel like a bakery moment at home. If you’re hosting brunch, pair it with something light like this fruit salad recipe to balance the sweetness.
Key Tips for Making Vanilla Pudding Pumpkin Bread
For the best results, don’t overmix your batter—it can make the bread tough instead of tender. If you love texture, toss in some chocolate chips, chopped pecans, or dried cranberries before baking. Always let the bread cool a bit before slicing (I know, it’s hard to wait) so you get clean, bakery-worthy slices. And here’s a little secret: the bread tastes even better the next day once the flavors mingle.
Storage and Reheating Tips for Vanilla Pudding Pumpkin Bread
Store leftovers wrapped in a paper towel inside a zip-top bag or airtight container at room temperature for up to 3 days. The paper towel helps absorb excess moisture and keeps the bread from getting soggy. For longer storage, freeze it tightly wrapped in plastic and foil for up to 3 months. When reheating, let it thaw and then warm in a 350°F oven for 5–7 minutes—it’ll taste freshly baked.
FAQs
Can I use sugar-free pudding mix?
Yes, but it may slightly change the texture. Stick with regular pudding mix if you want that ultra-moist crumb.
Can I double the recipe?
Absolutely. Just divide the batter into two pans and bake.
Can I make muffins instead of bread?
Yes! Just scoop the batter into a muffin tin and bake for 20–25 minutes.
Is canned pumpkin the same as pumpkin pie filling?
No. Use pure pumpkin puree, not pumpkin pie filling, which already has sugar and spices added.
Final Thoughts
Vanilla pudding pumpkin bread is the kind of recipe you’ll find yourself making on repeat every fall—and maybe even in spring when you’re missing pumpkin season. It’s easy, it’s delicious, and it brings just the right amount of cozy to any day. Make it once, and don’t be surprised when it becomes a family favorite.
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PrintVanilla Pudding Pumpkin Bread – Soft, Moist & Easy Recipe
This vanilla pudding pumpkin bread is sweet, tender, and brimming with fall flavors! It’s a quick no-knead bread that’s easy to make with instant pudding and pumpkin puree.
- Prep Time: 5 minutes
- Cook Time: 1 hour
- Total Time: 1 hour
- Yield: 10 slices
- Category: Breakfast recipes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 package (3.4 oz) vanilla instant pudding dry mix
1 can (15 oz) pumpkin puree
1 ¾ cup flour
1 tablespoon baking powder
1 tablespoon pumpkin spice
1 teaspoon baking soda
⅓ cup oil
2 eggs
1 cup sugar
Instructions
1. Preheat oven to 350 degrees.
2. In a mixing bowl, whisk together eggs and oil.
3. Add pumpkin puree and mix until combined.
4. Add sugar and mix well.
5. Add flour, baking powder, pumpkin spice, baking soda, and dry vanilla pudding mix. Stir until just combined.
6. Spray a loaf pan with oil spray or grease with butter.
7. Pour the batter into the prepared pan.
8. Bake in the oven for 1 hour, or until a toothpick inserted in the center comes out clean.
9. Remove from oven and let rest for 15–30 minutes before slicing and serving.
Notes
Let the bread cool completely before storing.
To store leftovers, wrap the cooled bread loosely in paper towel and place in a zip-top bag or airtight container. No need to refrigerate.
To freeze, wrap the bread tightly in plastic wrap and then in foil. Freeze for up to 3 months.
To reheat, bring to room temperature first, then warm in a 350°F oven for 5–7 minutes.
