Vanilla Pudding Pumpkin Bread

This Vanilla Pudding Pumpkin Bread is the perfect cozy treat for fall! Each slice is soft, tender, and infused with warm pumpkin spice flavors. The secret ingredient — instant vanilla pudding mix — makes the bread incredibly moist and gives it a lightly cake-like texture while still holding the structure of a classic quick bread.

It’s an easy, no-knead recipe that comes together in one bowl and bakes in just an hour. Whether you enjoy it for breakfast, an afternoon snack, or dessert, this pumpkin bread will fill your kitchen with the irresistible aroma of cinnamon, nutmeg, and ginger.

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My Opinion

I absolutely loved making this bread, and even more, I loved how it turned out! The addition of vanilla pudding mix surprised me — it made the loaf so moist and soft without feeling heavy or overly dense. It’s like the perfect mix between cake and bread, making it easy to slice while still being indulgent.

This has quickly become one of my favorite fall recipes. It’s simple enough for a weekday bake but feels special enough for gatherings. The flavor of pumpkin spice shines through beautifully, and I especially enjoy it slightly warmed with a little butter or cream cheese spread. My family couldn’t stop going back for “just one more slice,” which is the best sign of a keeper recipe!

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Why You’ll Love This Recipe

• 🍂 Full of Fall Flavor – Pumpkin puree and pumpkin spice create a cozy, spiced loaf.
• 🍮 Super Moist Texture – Instant vanilla pudding mix adds moisture without making it dense.
• 🥣 One-Bowl Recipe – Minimal prep and easy cleanup.
• ⏱️ Quick & Convenient – Ready for the oven in just 5 minutes of prep.
• 🍫 Customizable – Add nuts, raisins, or chocolate chips to make it your own.
• 🥧 Versatile – Great for breakfast, snacks, or dessert.

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Tools You’ll Need

• Large mixing bowl
• Whisk or hand mixer
• Measuring cups and spoons
• Rubber spatula or wooden spoon
• Standard loaf pan (9×5-inch)
• Cooking spray or butter (for greasing the pan)
• Cooling rack

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Ingredients

• 1 package (3.4 oz) instant vanilla pudding mix (dry, not prepared)
• 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
• 1 ¾ cups all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon pumpkin spice blend
• 1 teaspoon baking soda
• ⅓ cup oil (canola, vegetable, or sunflower)
• 2 large eggs
• 1 cup sugar (white sugar, coconut sugar, or your preferred alternative)

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Instructions

1. Preheat the Oven
   Set your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray, or line it with parchment paper for easier removal later.
2. Prepare the Wet Ingredients
   In a large mixing bowl, crack the eggs and whisk them until lightly beaten. Add the oil and pumpkin puree, then stir until smooth and well combined. Mix in the sugar until the batter looks uniform.
3. Add the Dry Ingredients
   Without using a second bowl, sprinkle the flour, vanilla pudding mix, baking powder, baking soda, and pumpkin spice directly over the wet mixture. Gently stir everything together until just combined. The batter will be thick — avoid overmixing to keep the bread tender.
4. Optional Mix-ins
   If desired, fold in about ½ cup of chocolate chips, raisins, or chopped nuts for extra flavor and texture.
5. Bake the Bread
   Pour the thick batter evenly into the prepared loaf pan. Smooth the top with a spatula. Bake for about 55–60 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool Before Slicing
   Remove the loaf from the oven and let it rest in the pan for 10–15 minutes. Then transfer it to a wire rack to cool completely. Slicing too soon will cause it to crumble since the bread is very moist.

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Variations

• Gluten-Free Version – Substitute the all-purpose flour with a 1:1 gluten-free flour blend.
• Different Pudding Flavors – Try butterscotch, white chocolate, or French vanilla instant pudding for a twist.
• Add-Ins – Stir in dried cranberries, chocolate chips, or walnuts before baking.
• Mini Loaves or Muffins – Bake in smaller loaf pans or muffin tins, reducing the baking time to about 25–30 minutes.

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Frequently Asked Questions

What does pudding mix do in pumpkin bread?
The dry pudding mix adds sugar and fat, which makes the bread extra moist and tender while keeping it fluffy.

Why is my pumpkin bread dry?
Usually, dryness comes from overmixing the batter or overbaking. Mix until just combined and check for doneness with a toothpick at the 55-minute mark.

What is pumpkin spice made of?
It’s a blend of cinnamon, nutmeg, ginger, cloves, and allspice — all the classic warm spices of fall.

How can I tell when it’s done?
Insert a toothpick into the center. If it comes out clean (or with just a few moist crumbs), the bread is ready.

Is this bread healthy?
While pumpkin puree is nutritious, this recipe contains sugar and pudding mix, making it more of a sweet treat than a health food.

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Storage

• Room Temperature – Let the bread cool fully. Wrap it loosely in paper towels and place in a zip-top bag or airtight container. Store on the counter for up to 3 days.
• Freezer – Wrap tightly in plastic wrap, then in foil. Freeze for up to 3 months. Thaw overnight at room temperature before serving.
• Reheat – Warm slices in a 350°F oven for 5–7 minutes or microwave briefly.

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Conclusion

This Vanilla Pudding Pumpkin Bread is a cozy, flavorful loaf that celebrates the best of fall. With its spiced aroma, moist crumb, and cake-like texture, it’s sure to become a favorite in your seasonal baking rotation.

Whether enjoyed plain, with a smear of butter, or paired with your morning coffee, this bread is an easy and delicious way to savor autumn.

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Category: Breakfast, Snack, Dessert

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