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Vanilla pudding pumpkin bread

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 servings
Course: Bread, Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 15 ounce can Pumpkin puree
  • 1/2 cup Vegetable oil
  • 4 Large eggs
  • 1 3.4 ounce box Instant vanilla pudding mix (NOT pudding cups)
  • 2 cups Granulated sugar
  • 3 cups All-purpose flour
  • 2 teaspoons Ground cinnamon
  • 1 teaspoon Ground ginger
  • 1/2 teaspoon Ground cloves
  • 1/2 teaspoon Ground nutmeg
  • 1 teaspoon Baking soda
  • 1 teaspoon Salt

Equipment

  • 9x5 inch loaf pan
  • Large mixing bowls
  • Whisk
  • 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 brown sugar instead of granulated sugar. You can also add 1 cup of chocolate chips or chopped pecans to the batter.