Name: Vanilla Pudding Pumpkin Bread
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 package (3.4 oz) vanilla instant pudding dry mix; 1 can (15 oz) pumpkin puree; 1 3/4 cup flour; 1 tablespoon baking powder; 1 tablespoon pumpkin spice; 1 teaspoon baking soda; 1/3 cup oil; 2 eggs; 1 cup sugar

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why make this recipe

Vanilla Pudding Pumpkin Bread is a delicious treat that combines the rich flavors of pumpkin and vanilla. It is moist, sweet, and perfect for any occasion. This recipe is simple to make and can be enjoyed as a snack, breakfast, or dessert. The addition of vanilla pudding gives the bread a unique texture and flavor that will impress anyone who tries it.

how to make Vanilla Pudding Pumpkin Bread

Ingredients :

1 package (3.4 oz) vanilla instant pudding dry mix
1 can (15 oz) pumpkin puree
1 3/4 cup flour
1 tablespoon baking powder
1 tablespoon pumpkin spice
1 teaspoon baking soda
1/3 cup oil
2 eggs
1 cup sugar

Directions :

Preheat oven to 350 degrees.
In a large bowl, mix eggs with oil. Add the pumpkin puree and sugar, then stir until combined.
Add the vanilla pudding dry mix and mix well.
Add the flour, baking powder, pumpkin spice, and baking soda. Stir until everything is combined and there are no dry flour spots.
Spray a loaf pan with oil spray or grease it with butter.
Pour the batter into the prepared pan and bake in the oven for 1 hour.
After baking, let the bread rest for 15-30 minutes before slicing.

how to serve Vanilla Pudding Pumpkin Bread

Vanilla Pudding Pumpkin Bread is best served slightly warm or at room temperature. You can enjoy it plain, or spread some butter or cream cheese on top for added flavor. It also makes a great pairing with a cup of coffee or tea!

how to store Vanilla Pudding Pumpkin Bread

To store your Vanilla Pudding Pumpkin Bread, wrap it in plastic wrap or aluminum foil. You can keep it at room temperature for a few days or in the refrigerator for up to a week. For longer storage, you can freeze the bread. Just make sure to wrap it tightly and place it in a freezer-safe bag. It can last in the freezer for about 3 months.

tips to make Vanilla Pudding Pumpkin Bread

Make sure to mix the ingredients well to avoid lumps in the batter.
Adjust the amount of pumpkin spice if you prefer a stronger flavor.
Check the bread for doneness by inserting a toothpick in the center; if it comes out clean, the bread is done.

variation

For a twist on this recipe, consider adding chocolate chips or chopped nuts to the batter. You can also substitute the pumpkin puree with mashed bananas for a different flavor.

FAQs

Q: Can I use fresh pumpkin instead of canned?
A: Yes, you can use fresh pumpkin. Just make sure to cook and puree it beforehand.

Q: How do I know when the bread is done?
A: Insert a toothpick into the center of the bread. If it comes out clean, the bread is ready.

Q: Can I double the recipe?
A: Yes, you can double the ingredients to make two loaves of bread. Just ensure your mixing bowl is large enough to hold the ingredients.

Vanilla Pudding Pumpkin Bread

Author: lu-ann
Total Time: 75 minutes
Yield: 1 loaf 1x
Diet: Vegetarian

Print Recipe

Description

A delicious treat combining pumpkin and vanilla flavors, perfect for breakfast, snacks, or dessert.

Instructions

Preheat oven to 350°F (175°C).
In a large bowl, mix eggs with oil. Add the pumpkin puree and sugar, then stir until combined.
Add the vanilla pudding dry mix and mix well.
Add the flour, baking powder, pumpkin spice, and baking soda. Stir until everything is combined and there are no dry flour spots.
Spray a loaf pan with oil spray or grease it with butter.
Pour the batter into the prepared pan and bake in the oven for 1 hour.
After baking, let the bread rest for 15-30 minutes before slicing.