Vanilla Pudding Pumpkin Bread Recipe – Easy Moist Fall Dessert

The first time I pulled a loaf of vanilla pudding pumpkin bread out of the oven, the kitchen filled with a warm, sweet aroma that instantly made me want to curl up with a cozy blanket. There’s something about that combo—pumpkin, gentle spice, and a hint of creamy vanilla—that just screams fall comfort. You know, the kind of smell that makes everyone wander into the kitchen, noses twitching, hoping for a taste before it’s even cool enough to slice.

Honestly, this recipe was born from a happy accident. I’d run out of sour cream for my usual pumpkin bread, so I reached for a box of instant vanilla pudding as a substitute. The result? The moistest, softest pumpkin bread I’d ever made. My family devoured it—gone in less than a day. It quickly became a requested treat for chilly mornings and lazy afternoons. Over the years, I’ve tweaked and tested it (probably a dozen times), and every loaf is just as dreamy as the last.

If you’re looking for a fall dessert that’s ridiculously easy but feels special, this vanilla pudding pumpkin bread is it. The vanilla pudding adds a subtle sweetness and an almost custardy richness, while the pumpkin keeps everything tender and moist. It’s perfect for busy families, picky eaters (trust me, the kids love it), or anyone craving a little autumn magic with their coffee. Whether you’re a seasoned baker or just dipping your toes into pumpkin recipes, this loaf is basically foolproof—and always a crowd-pleaser.

Why You’ll Love This Recipe

• Quick & Easy: You can mix this up in 15 minutes—no fancy techniques or equipment needed. Perfect for last-minute dessert cravings or when you want homemade without the fuss.
• Simple Ingredients: Most of these you probably have on hand already—canned pumpkin, eggs, flour, and a humble box of instant vanilla pudding. No need to hunt for specialty items.
• Perfect for Fall Gatherings: This vanilla pudding pumpkin bread is a hit at brunches, potlucks, bake sales, or just tucked into lunchboxes for a sweet treat. I’ve brought it to book clubs, and it’s always the first thing gone!
• Crowd-Pleaser: The texture is crazy moist (thanks to the pudding), and the flavor is mellow—just enough spice to be interesting, but not overpowering. Even pumpkin skeptics ask for seconds.
• Unbelievably Delicious: The vanilla pudding creates a buttery, soft crumb that stays fresh for days. It’s not just another pumpkin bread—this one stands out.

What sets this recipe apart is the pudding mix. It’s my little secret—blending it into the batter gives a custardy, velvety texture that’s just unbeatable. I’ve tried other pumpkin bread recipes, and they’re good, but none have that same melt-in-your-mouth quality.

This vanilla pudding pumpkin bread is more than a recipe; it’s a little slice of fall joy. It’s the kind of treat you bake on a Sunday, slice thick, and savor with hot coffee while the leaves tumble outside. It’s also perfect for gifting—wrap up a loaf, and you’ll make someone’s day. Trust me, if you love classic pumpkin bread, you’re going to be obsessed with this version!

Ingredients Needed

This recipe uses simple, pantry-friendly ingredients to deliver big flavor and that signature soft, moist texture. Here’s what you’ll need to whip up your own loaf of vanilla pudding pumpkin bread:

• For the Batter:
  • 1 ¾ cups (220g) all-purpose flour
  • 1 box (3.4 oz/96g) instant vanilla pudding mix (do not prepare—just the dry mix)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 cup (200g) granulated sugar
  • ½ cup (110g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 cup (240g) canned pumpkin puree (not pumpkin pie filling)
  • ½ cup (120ml) vegetable oil or melted butter (for richer flavor, I often use half and half)
  • ¼ cup (60ml) milk (any kind works—dairy or plant-based)
  • 2 teaspoons pure vanilla extract (I love using a splash more for extra flavor!)
• For the Topping (Optional):
  • 2 tablespoons turbinado sugar (for a sparkly, crunchy top)
  • ¼ teaspoon extra cinnamon

Ingredient notes and tips:

• If you want to go gluten-free, swap the all-purpose flour for a 1:1 gluten-free blend. I’ve had success with Bob’s Red Mill.
• Look for Libby’s or a similar pure pumpkin puree—avoid pie filling, which is pre-sweetened and spiced.
• If you only have regular pudding mix (not instant), it’ll still work, but the texture will be a bit denser.
• For a dairy-free version, use almond milk and a plant-based pudding mix.
• Add-ins like chocolate chips, walnuts, or dried cranberries work great—just fold in about ½ cup before baking.
• Want a lighter loaf? Substitute half the oil for unsweetened applesauce. It’s still moist, but cuts back on fat.

These are all pretty easy to find, and honestly, the recipe is flexible. I’ve swapped ingredients depending on what I had, and it always turns out delicious!

Equipment Needed

• 9×5-inch loaf pan (or two 8×4-inch pans for mini loaves—just reduce baking time)
• Large mixing bowl and medium mixing bowl
• Whisk for blending dry ingredients
• Spatula or wooden spoon (I’ve found a sturdy silicone spatula gets every last bit of batter out)
• Measuring cups and spoons (level off your flour for best results)
• Wire rack (for cooling the bread after baking)
• Non-stick cooking spray or parchment paper (for easy loaf removal)

If you don’t have a loaf pan, you can bake this as muffins—just use a 12-cup muffin tin and reduce the baking time to about 22-25 minutes. I’ve even made this in a square cake pan when I was out of loaf pans (it turned out great, just keep an eye on the bake time).

Pro tip: If your loaf pan is older and prone to sticking, line it with parchment paper for hassle-free removal. And for easy cleanup, rinse your whisk and spatula right away—dried pumpkin batter is stubborn!

For the budget-conscious, any basic loaf pan will work—no need for anything fancy. I’ve used thrift store pans for years. Just make sure yours isn’t warped for even baking.

Preparation Method

1. Preheat and Prep: Set your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with non-stick spray or line with parchment paper, leaving an overhang for easy lifting. This step takes about 5 minutes.
2. Mix Dry Ingredients: In a large bowl, whisk together 1 ¾ cups (220g) flour, 1 box (3.4 oz/96g) instant vanilla pudding mix, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 1 ½ teaspoons cinnamon, and ¼ teaspoon nutmeg. Make sure everything is well combined—no lumps of pudding mix hiding in the corners. Set aside. (3 minutes)
3. Blend Wet Ingredients: In a medium bowl, whisk together 1 cup (200g) granulated sugar, ½ cup (110g) light brown sugar, and 2 large eggs. Beat until the mixture is light and slightly pale—about 1 minute. Add 1 cup (240g) pumpkin puree, ½ cup (120ml) oil or melted butter, ¼ cup (60ml) milk, and 2 teaspoons vanilla extract. Whisk until smooth and glossy. (3 minutes)
4. Combine and Fold: Pour the wet ingredients into the dry ingredients. Using a spatula, gently fold until just combined. Don’t overmix—it’s okay if you see a few small streaks of flour. Overmixing can make the bread tough. (2 minutes)
5. Batter Consistency Check: The batter will be thick, but not dry. If it seems too stiff (sometimes happens with thicker pumpkin puree), add another tablespoon or two of milk. It should drop off the spatula in thick ribbons.
6. Pour and Smooth: Scrape the batter into your prepared loaf pan. Use your spatula to smooth the top. If you want that crunchy, bakery-style top, sprinkle 2 tablespoons turbinado sugar and a little cinnamon over the batter now. (2 minutes)
7. Bake: Bake for 55-65 minutes, or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are okay). If the top is browning too quickly after 40 minutes, tent loosely with foil. My oven runs hot, so I always start checking at the 50-minute mark.
8. Cool: Let the bread cool in the pan for 10-15 minutes. Then, lift it out onto a wire rack to cool completely. Don’t rush this step—if you slice too soon, the bread can crumble. (30-40 minutes total for cooling)
9. Slice and Serve: Once fully cool, cut into thick slices. If you want, add a smear of butter or cream cheese for extra indulgence. Or just eat it plain—honestly, it’s perfect either way.

Troubleshooting:

• If the bread sinks in the middle, it might be underbaked—give it another 5-10 minutes next time.
• Crumbly loaf? Double-check your flour measurements and avoid overmixing.
• If the bread sticks, let it cool longer in the pan or use more parchment next time.

Personal tip: I always taste the batter before baking (just a little—raw eggs and all) to check for sweetness or spice. Sometimes I’ll add another pinch of cinnamon if I’m feeling it!

Cooking Tips & Techniques

• Room Temperature Ingredients: For the fluffiest crumb, let your eggs and milk come to room temp before mixing. The batter comes together more smoothly, which helps the bread rise evenly.
• Don’t Overmix: Gently fold the wet and dry ingredients together. Overmixing leads to a dense loaf—trust me, I learned this the hard way when my first loaf came out heavy as a brick.
• Check for Doneness: Every oven is a bit different. Start testing with a toothpick at 50 minutes. It should come out with a few moist crumbs, not raw batter. If your oven bakes unevenly, rotate the pan halfway through.
• Customize Your Topping: The turbinado sugar adds a lovely crunch, but you can skip it or use a cinnamon-sugar mix. I once topped it with pumpkin seeds for a nutty finish—so good!
• Timing & Multitasking: While the bread bakes, prep your coffee or set the table for brunch. I often use the bake time to tidy up the kitchen or make a quick homemade chai latte—perfect pairing!
• Consistency is Key: If you want the same result every time, weigh your flour. Scooping can pack in too much, making the bread dry.
• Let it Rest: The flavors deepen as the bread sits. Sometimes, I bake it the night before, and it’s even better the next day.

Don’t sweat the small stuff—if your loaf cracks on top, it’s totally normal (and looks rustic!). Every loaf is a little different, and that’s part of the fun.

Variations & Adaptations

• Gluten-Free: Swap the all-purpose flour for a gluten-free 1:1 blend. I use Bob’s Red Mill and it bakes up beautifully—no one can tell the difference!
• Vegan Option: Use a flax egg (1 tablespoon ground flax + 3 tablespoons water, let sit for 5 minutes) instead of regular eggs, and swap the milk and pudding mix for plant-based versions. I’ve tried this for vegan friends, and it’s still moist and delicious.
• Mix-Ins: Fold in ½ cup chocolate chips, white chocolate chips, chopped pecans, or dried cranberries. My favorite is a mix of dark chocolate and walnuts—yum.
• Spiced Up: If you love spice, try adding ¼ teaspoon ground ginger or cloves, or a pinch of allspice for extra warmth.
• Different Cooking Methods: Make muffins by dividing the batter into a lined muffin tin. Bake at 350°F (175°C) for 22-25 minutes. Or, pour into a square cake pan and bake for about 35 minutes for pumpkin bread bars.
• Allergen Substitutions: If you’re nut-free, skip any nutty mix-ins. For dairy-free, use almond or oat milk and a dairy-free pudding mix.

Personally, I love adding white chocolate chips and a handful of dried cranberries in December for a holiday twist—it’s festive and always gets rave reviews at cookie swaps!

Serving & Storage Suggestions

For the best experience, serve vanilla pudding pumpkin bread at room temperature or slightly warm. A thick slice with a swipe of salted butter or a dollop of cream cheese is pure autumn comfort. If you’re feeling fancy, dust with powdered sugar or drizzle with a simple vanilla glaze—just mix powdered sugar with a little milk and vanilla extract.

This bread pairs perfectly with coffee, spiced chai, or even hot cocoa. For brunch, serve alongside scrambled eggs and fresh fruit. At Thanksgiving, I’ve set it out with apple butter and it disappeared fast!

To store, wrap the cooled bread tightly in plastic wrap or foil and keep at room temperature for up to 3 days. For longer storage, refrigerate for up to a week (bring to room temp before serving for best flavor). You can also freeze individual slices—wrap in plastic, then foil, and freeze up to 2 months. Reheat briefly in the microwave or toaster oven for a just-baked taste.

The flavor actually gets deeper after a day, so don’t be afraid to bake ahead. Just don’t store it uncovered—the bread can dry out quickly.

Nutritional Information & Benefits

Each slice of vanilla pudding pumpkin bread (based on 12 slices per loaf) has about 230 calories, 5g fat, 42g carbs, and 3g protein. There’s a good dose of vitamin A from the pumpkin, plus some iron and fiber. If you use whole wheat flour, you’ll get even more fiber.

This recipe can be adapted for gluten-free or dairy-free diets—just check your pudding mix. Pumpkin is naturally low in fat, high in antioxidants, and adds moisture without lots of oil. Potential allergens are wheat, eggs, and dairy, depending on your mix-ins and substitutions.

From a wellness perspective, I love that this bread feels like a treat but isn’t heavy or overly sweet. It’s a great way to sneak a veggie into snack time, especially for picky eaters!

Conclusion

So there you have it—my favorite vanilla pudding pumpkin bread recipe, packed with cozy fall flavor and the softest crumb ever. It’s a go-to in my kitchen for good reason: easy, reliable, and always a hit. Whether you’re baking for family, friends, or just yourself, this loaf brings a little autumn joy to any table.

Don’t hesitate to make it your own—toss in chocolate chips, try a new spice blend, or bake mini loaves for gifting. That’s the fun of baking at home! Personally, I love how this bread brings back memories of crisp mornings and kitchen laughter.

If you try this recipe, leave a comment below! Share your twists, tag me on Pinterest, or let me know how it turned out for you. I can’t wait to hear about your vanilla pudding pumpkin bread adventures. Happy baking!

FAQs

Can I use homemade pumpkin puree instead of canned?

Yes! Just make sure your homemade puree is thick and not watery. If it seems loose, drain it in a fine mesh strainer for 10 minutes before using.

Do I have to use vanilla pudding mix, or can I skip it?

The vanilla pudding mix is what makes this bread so moist and soft, but you can skip it in a pinch—just know the texture will be a bit more traditional and less custardy.

How do I keep pumpkin bread from getting soggy?

Let it cool completely before wrapping or storing. If your kitchen is humid, store the bread in a paper towel-lined container to absorb extra moisture.

Can I double the recipe for two loaves?

Absolutely! Just divide the batter evenly between two pans. Baking time may be a little shorter, so start checking around 50 minutes.

Can I make this recipe as muffins?

Yes, just scoop the batter into a lined 12-cup muffin tin and bake at 350°F (175°C) for 22-25 minutes. They’re great for lunchboxes or snacks on the go!

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