Vanilla Pudding Pumpkin Bread Recipe
This Vanilla Pudding Pumpkin Bread Recipe creates moist, flavorful bread perfect for fall.
Equipment
- Large mixing bowl
- Medium mixing bowl
- Whisk
- 9x5 inch loaf pan
- Measuring cups and spoons
- Rubber spatula
Ingredients
- 1 box vanilla pudding mix 3.4 oz
- 1 cup pumpkin puree
- 2 eggs
- 1/3 cup vegetable oil
- 1/3 cup water
- 1½ cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon salt
Instructions
- Preheat your oven to 350°F.
- Grease the loaf pan well.
- Mix pudding mix and pumpkin together.
- Add eggs, oil, and water.
- Whisk until completely smooth.
- Combine dry ingredients in another bowl.
- Pour wet ingredients into dry ingredients.
- Stir gently until just combined.
- Pour batter into prepared pan.
- Bake for 60 minutes until done.
- Test with toothpick for doneness.
- Cool for 10 minutes in pan.
- Remove and cool completely on rack.
Notes
- Don't overmix the batter to keep bread tender
- Use canned pumpkin puree, not pumpkin pie filling
- Store wrapped bread at room temperature for freshness
- Add chocolate chips for extra sweetness if desired
- Double the recipe for two loaves easily