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Spiced Pumpkin Bread with Vanilla Pudding

Moist Spiced Pumpkin Bread with Vanilla Pudding Delight

This Spiced Pumpkin Bread with Vanilla Pudding is moist, flavorful, and perfect for any occasion.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 5 mini loafs
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Batter Ingredients
  • 3 large Eggs room temperature
  • 0.5 cup Oil sunflower or canola
  • 1 cup Pumpkin Puree 100% pure
  • 1.5 cups All-Purpose Flour or gluten-free
  • 1 cup Sugar brown sugar recommended
  • 1 package Vanilla Pudding Mix (Cook & Serve)
  • 1 teaspoon Baking Soda
  • 1 teaspoon Ground Cinnamon or nutmeg/pumpkin spice
  • 1 teaspoon Salt

Equipment

  • Oven
  • mixing bowls
  • Loaf Pans
  • spatula
  • Measuring cups
  • whisk

Method
 

Baking Instructions
  1. Preheat your oven to 325°F (163°C) and grease five mini loaf pans.
  2. In a large bowl, whisk together the eggs, oil, and pumpkin puree until smooth.
  3. In another bowl, sift together flour, sugar, pudding mix, baking soda, cinnamon, and salt.
  4. Slowly add the dry ingredients to the wet mixture, stirring gently until combined.
  5. Divide batter evenly among prepared mini loaf pans and fill each two-thirds full.
  6. Bake for approximately 40 minutes, or until a toothpick inserted comes out clean.
  7. Let the loaves cool in pans for 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 500IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Store leftovers wrapped tightly; they last 2-3 days at room temperature.

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