This pumpkin bread is a cozy treat with a touch of vanilla that makes it extra special. It’s moist and perfect for munching any time of day, whether warm or at room temperature!
I love how easy this recipe is! Just mix everything together, pour it in a pan, and let the oven work its magic. The smell while it bakes is enough to make anyone smile! 🎃
Key Ingredients & Substitutions
All-purpose flour: This flour is the base of the bread. If you need a gluten-free option, feel free to substitute with a gluten-free flour blend. However, the texture might vary slightly.
Canned pumpkin puree: Always make sure to use pure pumpkin puree, not pumpkin pie filling. If you want to save some time, you can also use homemade pumpkin puree. Just roast and blend your pumpkin until smooth!
Instant vanilla pudding mix: This is key for the moistness of the bread! If you don’t have it, you can skip it, but the bread might turn out less moist. Using flavored pudding, like butterscotch, could add a fun twist!
Nuts: Walnuts or pecans can enhance the texture. If you or someone you’re serving is nut-free, simply leave them out, and you won’t lose out on flavor!
How Do I Ensure My Pumpkin Bread is Perfectly Baked?
One of the biggest challenges with quick breads is knowing when they’re done without overbaking. The key is to watch for the toothpick test.
- After 60 minutes, insert a toothpick into the center of the bread. If it comes out clean or with just a few crumbs, your bread is ready!
- If it’s sticky or wet, give it a few more minutes, checking again.
- Always let the bread cool slightly in the pan for about 10 minutes before transferring it to a wire rack—it helps set the bread and makes for easier slicing.
Happy baking! Enjoy the delightful pumpkin flavors and comforting aromas filling your kitchen! 🎃
Moist Vanilla Pudding Pumpkin Bread
Ingredients You’ll Need:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 package (3.4 oz) instant vanilla pudding mix
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- Optional: 1/2 cup chopped walnuts or pecans
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and approximately 60 minutes to bake. Plus, you should allow some time for the bread to cool after baking. In total, expect to spend around 1 hour and 15 minutes before you can slice into your delicious bread!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). While it’s heating, grease and flour a 9×5-inch loaf pan to ensure your bread doesn’t stick.
2. Combine the Dry Ingredients:
In a medium bowl, combine the all-purpose flour, baking soda, salt, cinnamon, nutmeg, and cloves. Whisk these together until they’re nicely incorporated. This helps evenly distribute the leavening agents and spices in the bread.
3. Mix the Pumpkin Mixture:
In a large mixing bowl, add the canned pumpkin puree, granulated sugar, brown sugar, and the instant vanilla pudding mix. Mix these ingredients until you have a smooth and creamy mixture.
4. Add Wet Ingredients:
Now, it’s time to add the vegetable oil, eggs, and vanilla extract to your pumpkin mixture. Beat this mixture well until everything is fully combined.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredient mix into the wet pumpkin mixture. Stir gently until everything is combined, being careful not to overmix. A few lumps are okay!
6. Add Nuts (Optional):
If you’d like some extra texture, fold in the chopped walnuts or pecans. This step is totally optional, but it adds a nice crunch!
7. Pour into the Pan:
Pour your batter into the prepared loaf pan, spreading it evenly so it bakes uniformly.
8. Bake the Bread:
Place the loaf pan in the preheated oven and bake for about 60 minutes. Check doneness by inserting a toothpick into the center. If it comes out clean, your bread is ready!
9. Cool and Serve:
After baking, let the bread cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing. Enjoy your moist, flavorful vanilla pudding pumpkin bread!
Happy baking! 🎃
Frequently Asked Questions (FAQ)
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can use fresh pumpkin. To prepare, simply roast a small pumpkin until tender, scoop out the flesh, and blend until smooth. You’ll need about 1 cup of fresh puree for this recipe.
How Should I Store Leftover Pumpkin Bread?
Store any leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, you can wrap it tightly in plastic wrap and then in aluminum foil, placing it in the freezer for up to 3 months. Let it thaw in the fridge overnight before enjoying!
Can I Make This Recipe Dairy-Free?
Yes! You can easily make this bread dairy-free by using a dairy-free pudding mix and substituting the vegetable oil with a dairy-free margarine or coconut oil. Just ensure all your ingredients are labeled dairy-free.
How Can I Make the Bread Sweeter or More Flavorful?
If you prefer a sweeter bread, you can increase the sugar by up to 1/4 cup. For more flavor, consider adding extra spices like ginger or cardamom, or even a splash of maple syrup for a delicious twist!
