Vanilla pudding pumpkin bread is a cozy twist on a classic fall favorite. It’s got the warm flavors of pumpkin and spices combined with a creamy hint of vanilla pudding that makes the bread extra moist and tender. You can smell the cinnamon and nutmeg as it bakes, making the whole house smell like a sweet autumn treat.
I love how easy this bread is to make and how the vanilla pudding mix gives it a soft, almost cake-like texture without needing tons of extra ingredients. It’s a bit of a secret ingredient that really changes the game for pumpkin bread. Every slice feels comforting and just right for breakfast or an afternoon snack.
My favorite way to enjoy this bread is slightly toasted with a little butter melting on top. It’s the kind of recipe that friends and family keep asking for because it’s just that good and so simple to whip up. Plus, it’s perfect for sharing during fall get-togethers or whenever you want a quick sweet treat that feels like a warm hug.
Key Ingredients & Substitutions
Pumpkin puree: Canned pumpkin is the easiest to use and gives great consistency, but fresh pumpkin puree works too if you roast and mash it yourself. Avoid pumpkin pie filling since it has added sugars and spices.
Vanilla pudding mix: This is the secret for moist, tender bread. You can substitute with instant vanilla pudding powder or even a small amount of vanilla-flavored custard powder if needed.
Oil: Vegetable oil keeps the bread moist. If you prefer, you can use light olive oil or melted coconut oil for a subtle flavor change.
Spices: Cinnamon and nutmeg are must-haves for that classic pumpkin taste. Cloves and allspice add more depth but can be skipped if you don’t have them.
How Can I Keep My Pumpkin Bread Moist and Tender?
The key is not to overmix once you add the flour. Overworking the batter develops gluten and makes the bread tough. Mix just until you can’t see dry flour anymore.
- Beat wet ingredients well first to make the batter smooth.
- Add dry ingredients gradually and fold gently.
- Use the vanilla pudding mix – it adds moisture and a soft texture.
- Don’t overbake; start checking with a toothpick at 60 minutes.
Let the bread cool in the pan for a bit before transferring to a wire rack. This helps it set so it slices cleanly without crumbling.
Equipment You’ll Need
- 9×5 inch loaf pan – I recommend it because it’s the perfect size for even baking and traditional shape.
- Mixing bowls – Use a large bowl for wet ingredients and a smaller one for dry; it makes mixing easier.
- Whisk or electric mixer – a whisk works fine for blending the wet ingredients, but an electric mixer makes it quicker and smoother.
- Measuring cups and spoons – essential for getting the right amounts of ingredients.
- Cooling rack – helps the bread cool evenly, preventing it from getting soggy.
Flavor Variations & Add-Ins
- Chocolate Chips – fold in 1 cup of chocolate chips before baking for a sweeter, richer bread.
- Walnuts or Pecans – add 1/2 cup chopped nuts for crunch and extra flavor.
- Spice Boost – swap some cinnamon for pumpkin pie spice for extra warmth.
- Swirl of Caramel or Cream Cheese – swirl in a bit of caramel sauce or cream cheese before baking for a bakery-style touch.
Vanilla Pudding Pumpkin Bread
Ingredients You’ll Need:
- 1 (15 oz) can pumpkin puree (or 1 3/4 cups fresh pumpkin puree)
- 1 box (3.4 oz) instant vanilla pudding mix
- 1/2 cup vegetable oil
- 4 large eggs
- 2 2/3 cups all-purpose flour
- 2 cups granulated sugar
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- Optional: powdered sugar for dusting
Time Needed
Prepare the batter in about 15 minutes. Baking takes around 60 to 70 minutes, plus cooling time of about 10 to 15 minutes before slicing and serving.
Step-by-Step Instructions:
1. Preheat and Prep:
Heat your oven to 350°F (175°C) and lightly grease and flour a 9×5 inch loaf pan, or line it with parchment paper. This helps the bread release easily after baking.
2. Mix Wet Ingredients:
In a large bowl, combine the pumpkin puree, instant vanilla pudding mix, vegetable oil, and eggs. Beat them together until you have a smooth, creamy mixture.
3. Combine Dry Ingredients:
In another bowl, whisk together the flour, granulated sugar, baking soda, salt, cinnamon, nutmeg, cloves, and allspice. Mixing them well ensures even flavor throughout your bread.
4. Blend Wet and Dry:
Gradually add the dry ingredients to the wet mixture. Stir gently and just until all flour is mixed in. Avoid overmixing to keep the bread tender and moist.
5. Bake the Bread:
Pour the batter into your prepared loaf pan and smooth out the top. Bake for 60 to 70 minutes. Check doneness by inserting a toothpick in the center; it should come out clean when ready.
6. Cool and Serve:
Let the bread cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. Once cooled, dust with powdered sugar if you like, slice, and enjoy plain or with butter or cream cheese.
Can I Use Fresh Pumpkin Instead of Canned Purée?
Yes! Just roast and mash fresh pumpkin until smooth, then measure about 1 3/4 cups to replace the canned purée. Make sure it’s well-drained to avoid extra moisture.
Can I Substitute the Vanilla Pudding Mix?
If you don’t have instant vanilla pudding mix, you can try using vanilla custard powder or skip it altogether, but keep in mind the bread may be less moist and tender.
How Should I Store Leftover Pumpkin Bread?
Store leftover bread in an airtight container at room temperature for up to 3 days. For longer freshness, wrap tightly and refrigerate up to one week or freeze for up to 3 months.
Can I Add Nuts or Chocolate Chips?
Absolutely! Fold in 1/2 cup chopped nuts or chocolate chips into the batter just before baking to add extra texture and flavor.
