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Vanilla Pudding Pumpkin Bread

Vanilla Pudding Pumpkin Bread


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  • Author: Sarah
  • Total Time: 1 hour 15 minutes
  • Yield: Approximately 10 servings 1x

Description

Indulge in the cozy flavors of fall with this Vanilla Pudding Pumpkin Bread. This quick and easy recipe combines sweet pumpkin puree with rich vanilla instant pudding, resulting in an incredibly moist and tender loaf that’s perfect for breakfast, snacks, or dessert. With warm spices and a delightful sweetness, it’s an ideal treat for family gatherings or a comforting afternoon snack on chilly days. Enjoy it plain or elevate your experience with cream cheese frosting, toasted butter, or a dollop of whipped cream. Whether served warm with coffee or transformed into French toast, this versatile bread is sure to become a seasonal favorite.


Ingredients

Scale
  • 1 package (3.4 oz) vanilla instant pudding dry mix
  • 1 can (15 oz) pumpkin puree
  • 1 3/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon pumpkin spice
  • 1 teaspoon baking soda
  • 1/3 cup vegetable oil
  • 2 large eggs
  • 1 cup granulated sugar

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, whisk together the eggs and oil until blended. Add the pumpkin puree and sugar; stir until combined.
  3. In another bowl, mix flour, baking powder, pumpkin spice, and baking soda. Gradually add the dry mixture to the wet ingredients and stir until just combined.
  4. Grease a loaf pan and pour in the batter evenly.
  5. Bake for about 60 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for at least 15 minutes before slicing.
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Category: Breakfast/Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 210
  • Sugar: 11g
  • Sodium: 180mg
  • Fat: 8g
  • Saturated Fat: 1g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 35mg