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Vanilla Pudding Pumpkin Bread

Moist and delicious pumpkin bread infused with the creamy flavor of vanilla pudding mix. Perfect for fall baking!
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Bread, Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 15 ounce can Pumpkin Puree
  • 0.5 cup Vegetable Oil
  • 4 Large Eggs
  • 1 3.4 ounce box Instant Vanilla Pudding Mix (NOT the pudding cups)
  • 2 cups Granulated Sugar
  • 2 teaspoons Ground Cinnamon
  • 1 teaspoon Ground Ginger
  • 0.5 teaspoon Ground Cloves
  • 0.5 teaspoon Ground Nutmeg
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 3 cups All-Purpose Flour

Equipment

  • 9x5 inch loaf pan
  • Large Mixing Bowl
  • Whisk
  • Measuring Cups and Spoons
  • Wooden Skewer

Method
 

Instructions
  1. Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
  2. In a large bowl, whisk together pumpkin puree, oil, eggs, pudding mix, and sugar until well combined.
  3. In a separate bowl, whisk together cinnamon, ginger, cloves, nutmeg, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. Pour batter into the prepared loaf pan.
  6. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
  7. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

For a richer flavor, use melted butter instead of oil. You can also add 1 cup of chocolate chips or chopped nuts to the batter.