why make this recipe
Vanilla Pudding Pumpkin Bread is a delightful treat that combines the rich flavors of pumpkin and vanilla. It’s perfect for those cozy days when you want something warm and comforting. This bread is moist, flavorful, and easy to make. It’s a great option for breakfast, snacks, or even dessert.
how to make Vanilla Pudding Pumpkin Bread
Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1/2 cup water
- 3 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon vanilla extract
Directions:
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and instant pudding mix.
- In another bowl, mix together the pumpkin puree, vegetable oil, water, eggs, cinnamon, nutmeg, and vanilla extract until well blended.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- Pour the batter into a greased loaf pan.
- Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
how to serve Vanilla Pudding Pumpkin Bread
Slice the Vanilla Pudding Pumpkin Bread and serve it warm or at room temperature. You can enjoy it plain, or add a pat of butter on top. It also pairs well with a hot cup of coffee or tea. Consider serving with a dollop of whipped cream or a sprinkle of powdered sugar for a special touch.
how to store Vanilla Pudding Pumpkin Bread
To store your Vanilla Pudding Pumpkin Bread, let it cool completely. Wrap the bread in plastic wrap or aluminum foil to keep it fresh. You can keep it at room temperature for up to 2 days. If you want to store it longer, place it in the fridge for up to a week or freeze it for up to 3 months.
tips to make Vanilla Pudding Pumpkin Bread
- Make sure your pumpkin puree is smooth for the best texture.
- Don’t overmix the batter; mix until just combined for a lighter bread.
- You can adjust the spices to match your taste. More cinnamon or even add some cloves can enhance the flavor.
- If you like nuts, consider adding chopped walnuts or pecans for some crunch.
variation
For a twist, you can add chocolate chips or dried cranberries to the batter. This will add a different flavor and texture to the bread. You can also replace some of the all-purpose flour with whole wheat flour for a healthier option.
FAQs
1. Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin. Just make sure to cook and puree it before adding it to the recipe.
2. How do I know when the bread is done baking?
Insert a toothpick into the center of the bread. If it comes out clean or with a few crumbs, it’s done.
3. Can I freeze the bread?
Yes, you can freeze Vanilla Pudding Pumpkin Bread. Wrap it well and it will last in the freezer for up to 3 months. Just thaw it in the fridge when you’re ready to enjoy.
Vanilla Pudding Pumpkin Bread
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and instant pudding mix.
- In another bowl, mix together the pumpkin puree, vegetable oil, water, eggs, cinnamon, nutmeg, and vanilla extract until well blended.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- Pour the batter into a greased loaf pan.
- Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.