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Vanilla Pudding Pumpkin Bread

A delightful treat that combines the rich flavors of pumpkin and vanilla, perfect for breakfast, snacks, or dessert.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main 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

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and instant pudding mix.
  3. In another bowl, mix together the pumpkin puree, vegetable oil, water, eggs, cinnamon, nutmeg, and vanilla extract until well blended.
  4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
  5. Pour the batter into a greased loaf pan.
Baking
  1. Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
  2. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Slice the Vanilla Pudding Pumpkin Bread and serve it warm or at room temperature. It can be enjoyed plain, with butter, or with whipped cream and powdered sugar for a special touch. For storage, wrap in plastic wrap or foil; keeps at room temperature for 2 days, in the fridge for up to a week, or frozen for 3 months.