Vanilla Pudding Pumpkin Bread
Moist and delicious pumpkin bread infused with the creamy flavor of vanilla pudding mix. Perfect for fall baking!
Equipment
- 9x5 inch loaf pan
- Large Mixing Bowl
- Whisk
- Wooden skewer
Ingredients
Ingredients
- 1 15 ounce can Pumpkin puree
- 1.5 cups Granulated sugar
- 0.75 cups Vegetable oil
- 4 Large eggs
- 1 teaspoon Vanilla extract
- 2 cups All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Ground cloves
- 0.5 teaspoon Salt
- 1 box Instant vanilla pudding mix (3.4 ounce box) Do not use pudding cups.
Instructions
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a large bowl, whisk together the pumpkin puree, sugar, oil, eggs, and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in the instant vanilla pudding mix until evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- 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 nuts to the batter.