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–+ servings

Vanilla Pudding Pumpkin Bread

A moist and flavorful pumpkin bread infused with vanilla pudding for a delightful twist.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 210
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup pumpkin puree canned or homemade
  • 1 cup vanilla pudding mix instant
  • 1/2 cup vegetable oil
  • 1 cup sugar
  • 3 large eggs
  • 1/4 cup milk

Method
 

Prepare the Oven and Pan
  1. Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan.
Mix Dry Ingredients
  1. In a mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
Combine Wet Ingredients
  1. In another bowl, mix the pumpkin puree, vanilla pudding mix, vegetable oil, sugar, eggs, and milk until well combined.
Combine Mixtures
  1. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
Bake the Bread
  1. Pour the batter into the prepared loaf pan and bake for 60 minutes or until a toothpick inserted in the center comes out clean.
Cool and Serve
  1. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Nutrition

Serving: 1sliceCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 1gFiber: 1gSugar: 10g

Notes

This bread can be stored in an airtight container for up to 5 days. It also freezes well for up to 3 months.

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