Vanilla Pudding Pumpkin Bread: A Cozy Fall Delight

This Vanilla Pudding Pumpkin Bread is a delightful fall recipe that brings warmth and comfort in every bite.

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Prep Time 15

Cook Time 1

Cooling Time 15

Total Time 1 30

Servings: 10 slices

Course: Desserts

Cuisine: American

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Bread

1 packet vanilla instant pudding dry mix can be replaced with homemade vanilla extract
1 cup pumpkin puree must be pure pumpkin, not pumpkin pie filling
1 cup all-purpose flour gluten-free flour can be used
1 teaspoon baking powder
1 tablespoon pumpkin spice for cozy autumn flavor
1 teaspoon baking soda
1/2 cup oil can use canola, sunflower, or vegetable oil
2 large eggs essential for binding
1 cup sugar can substitute with coconut sugar

Equipment

9x5-inch loaf pan
Mixing Bowl
whisk
spatula

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and prepare a 9x5-inch loaf pan by greasing it.
In a bowl, whisk together eggs and oil until smooth. Then stir in pumpkin puree and sugar until combined.
Sift in flour, pudding, baking powder, baking soda, and pumpkin spice. Fold gently to combine.
Pour the batter into the prepared loaf pan, filling it about two-thirds full.
Bake for about 55-60 minutes, testing for doneness with a toothpick.
Let the bread cool in the pan for 10-15 minutes before transferring it to a cooling rack.
Once cooled, slice the bread and serve as desired.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 30gProtein: 3gFat: 6gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2.5gCholesterol: 30mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 600IUCalcium: 50mgIron: 1mg

Notes

For added texture, consider mixing in nuts or dried fruits. Store leftovers in an airtight container at room temperature for up to a week.

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