This Vanilla Pudding Pumpkin Bread is a treat that’s moist and fluffy, with a hint of sweetness from vanilla and the warm flavors of pumpkin. It’s like a cozy hug in baked form!
Making this bread is so easy—just mix, pour, and bake. The smell that fills your kitchen will make everyone curious about what’s cooking. Trust me, you might want to make two loaves! 😄
Key Ingredients & Substitutions
Pumpkin Puree: Whether you use canned or homemade, pumpkin puree adds moisture and flavor. If you can’t find pumpkin, butternut squash puree works as a nice substitute.
Instant Vanilla Pudding Mix: This mix makes the bread incredibly moist and adds a wonderful vanilla flavor. If you’re avoiding instant mixes, you can use homemade vanilla custard powder, but the texture may differ slightly.
Vegetable Oil: I prefer vegetable oil for its neutrality and moisture. You can swap this for melted coconut oil or melted butter for a richer taste. Just remember that coconut oil will add a hint of coconut flavor.
Spices: The combination of cinnamon, nutmeg, and cloves gives warm flavors to the bread. If you don’t have these specific spices, pumpkin pie spice is a great all-in-one alternative.
Granulated Sugar & Brown Sugar: Together, these sugars bring sweetness and deepen flavor. You can adjust the ratios based on your sweetness preference, or use coconut sugar or a sugar substitute for a healthier option.
How Do I Mix Dry and Wet Ingredients Without Overmixing?
Mixing is crucial, but overmixing can make your bread tough. To combine ingredients properly, try this method:
- Mix your wet ingredients until they’re well combined.
- In your dry ingredient bowl, mix the flour and spices together well first. This ensures even distribution.
- When adding dry to wet, use a spatula and gently fold until just combined. A few lumps are okay—this way, you keep the texture light and fluffy!
Remember, the goal is to unite the two mixtures with minimal effort in swirling and folding!
How to Make Vanilla Pudding Pumpkin Bread
Ingredients You’ll Need:
Wet Ingredients:
- 1 cup pumpkin puree (canned or homemade)
- 1 box (3.4 oz) instant vanilla pudding mix
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3/4 cup vegetable oil
- 4 large eggs
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
Optional:
- Powdered sugar for dusting
How Much Time Will You Need?
This scrumptious Vanilla Pudding Pumpkin Bread takes about 15 minutes to prepare and 60-70 minutes to bake. Make sure to allow some time for cooling, so plan for around 1.5 to 2 hours from start to finish. Perfect to enjoy with a cup of tea or coffee!
Step-by-Step Instructions:
1. Prep Your Oven and Pan:
Start by preheating your oven to 350°F (175°C). While it’s heating up, grease and flour a 9×5 inch loaf pan, or you can line it with parchment paper for easier removal later.
2. Mix the Wet Ingredients:
In a large mixing bowl, combine the pumpkin puree, instant vanilla pudding mix, granulated sugar, brown sugar, and vegetable oil. Use a whisk or a spatula to mix everything together until it’s well blended and smooth.
3. Add the Eggs:
Crack the eggs into the mixture one by one, mixing well after each addition. This ensures that each egg gets fully incorporated into the batter, which helps create a nice texture.
4. Combine the Dry Ingredients:
In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. This step helps to evenly distribute the leavening agents and spices.
5. Mix Wet and Dry Ingredients:
Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can make the bread tough. A few lumps are okay!
6. Pour and Smooth the Batter:
Pour the batter into your prepared loaf pan. Use a spatula to smooth the top so it bakes evenly.
7. Bake to Perfection:
Place your loaf pan in the preheated oven. Bake for 60-70 minutes or until a toothpick inserted into the center of the bread comes out clean. If it’s browning too quickly, you can cover it loosely with foil halfway through baking.
8. Cool and Enjoy:
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely. This prevents it from becoming soggy.
9. Final Touch:
If you like, dust the top with powdered sugar before slicing. Now it’s ready to serve! Enjoy your delicious Vanilla Pudding Pumpkin Bread!
Can I Substitute Pumpkin Puree with Another Ingredient?
Yes, if you don’t have pumpkin puree, you can use applesauce or mashed bananas as a substitute, keeping in mind that it will change the flavor slightly. For the best results, use an equal amount of either applesauce or mashed bananas in place of the pumpkin puree.
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Absolutely! You can substitute up to half of the all-purpose flour with whole wheat flour for a healthier option. Just be aware that this may result in a denser texture, so it’s best to mix it with some all-purpose flour to maintain a lighter bread.
How to Store Leftover Pumpkin Bread?
Store any leftover pumpkin bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and then aluminum foil, and freeze it for up to 3 months. Thaw in the refrigerator overnight before serving.
Can I Add Mix-ins to This Recipe?
Of course! You can enhance the flavor of your bread by adding 1 cup of mix-ins such as chocolate chips, nuts, or dried fruit. Just fold them into the batter gently before baking to incorporate evenly.
