Name: Vanilla Pudding Pumpkin Bread
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 can (15 oz) pumpkin puree (not pie filling); 2 cups all-purpose flour, spooned and leveled; 1 cup granulated sugar; 1/2 cup light brown sugar, packed; 1 box (3.4 oz) instant vanilla pudding mix; 2 large eggs, room temperature; 1/2 cup neutral oil (canola or vegetable); 1/3 cup milk or evaporated milk; 2 tsp pure vanilla extract; 1 1/2 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/4 tsp ground cloves; 1 tsp baking soda; 1 tsp baking powder; 1/2 tsp fine sea salt; Optional: 3/4 cup chocolate chips or chopped pecans

Description

Vanilla Pudding Pumpkin Bread is a moist, tender, and comforting fall loaf made with pumpkin puree, cozy spices, and instant vanilla pudding mix for softness and structure. It’s easy, reliable, and perfect for sharing.

Ingredients

Scale

1 can (15 oz) pumpkin puree (not pie filling)

2 cups all-purpose flour, spooned and leveled

1 cup granulated sugar

1/2 cup light brown sugar, packed

1 box (3.4 oz) instant vanilla pudding mix

2 large eggs, room temperature

1/2 cup neutral oil (canola or vegetable)

1/3 cup milk or evaporated milk

2 tsp pure vanilla extract

1 1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 tsp ground cloves

1 tsp baking soda

1 tsp baking powder

1/2 tsp fine sea salt

Optional: 3/4 cup chocolate chips or chopped pecans

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Instructions

1. Preheat oven to 350°F. Line a 9×5-inch loaf pan with parchment and lightly grease sides.

2. Whisk flour, pudding mix, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves together.

3. In another bowl, whisk pumpkin puree, sugars, eggs, oil, milk, and vanilla until smooth.

4. Add dry ingredients to wet and fold gently just until combined; do not overmix.

5. Fold in optional mix-ins such as chocolate chips or nuts.

6. Pour batter into the pan, smooth the top, and tap to release air bubbles.

7. Bake 55–65 minutes until a toothpick comes out with a few moist crumbs. Tent with foil if top browns too quickly.

8. Cool 15 minutes in the pan, then lift onto a rack and cool fully before slicing.

Notes

Measure flour correctly to avoid dense texture.

Use instant pudding only, not cook-and-serve.

Don’t overmix; batter should be just combined.

Tent loaf with foil if browning before the center sets.

Store tightly wrapped at room temp 3–4 days, refrigerate up to 1 week, or freeze up to 3 months.

Resting overnight improves flavor and sliceability.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Bread, Dessert, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 290
Sugar: 24 g
Sodium: 260 mg
Fat: 12 g
Saturated Fat: 2 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 43 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 35 mg