Vanilla 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.