Description
This easy, moist pumpkin bread is made extra soft and flavorful with instant vanilla pudding mix. It’s a cozy fall dessert that’s perfect for brunch, snacks, or gifting, and stays fresh for days.
Ingredients
Scale
- 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 (or half and half)
- ¼ cup (60ml) milk (any kind: dairy or plant-based)
- 2 teaspoons pure vanilla extract
- Optional Topping:
- 2 tablespoons turbinado sugar
- ¼ teaspoon extra cinnamon
Instructions
- Preheat 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.
- In a large bowl, whisk together flour, instant vanilla pudding mix, baking soda, baking powder, salt, cinnamon, and nutmeg until well combined.
- In a medium bowl, whisk together granulated sugar, light brown sugar, and eggs until light and slightly pale (about 1 minute). Add pumpkin puree, oil or melted butter, milk, and vanilla extract. Whisk until smooth and glossy.
- Pour wet ingredients into dry ingredients. Using a spatula, gently fold until just combined. Do not overmix; a few small streaks of flour are okay.
- If batter is very thick, add 1-2 tablespoons more milk until it drops off the spatula in thick ribbons.
- Scrape batter into prepared loaf pan and smooth the top. Sprinkle with turbinado sugar and extra cinnamon if desired.
- Bake for 55-65 minutes, or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are okay). If browning too quickly, tent with foil after 40 minutes.
- Let bread cool in the pan for 10-15 minutes, then lift out onto a wire rack to cool completely before slicing.
- Slice and serve plain or with butter or cream cheese.
Notes
For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use plant-based milk and pudding mix. Add-ins like chocolate chips, nuts, or dried cranberries can be folded in. Don’t overmix for best texture. Bread is even better the next day. Store tightly wrapped at room temperature for up to 3 days, or freeze slices for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 55-65 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of loaf)
- Calories: 230
- Sugar: 22
- Sodium: 260
- Fat: 5
- Saturated Fat: 1
- Carbohydrates: 42
- Fiber: 1
- Protein: 3
Keywords: pumpkin bread, vanilla pudding, fall dessert, easy pumpkin bread, moist pumpkin bread, quick bread, brunch, snack, autumn, loaf cake