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Moist pumpkin bread with vanilla pudding

Pumpkin Bread with Vanilla Pudding

This pumpkin bread is topped with vanilla pudding mix for an incredibly moist and flavorful loaf, perfect for cozy autumn mornings.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 2 loaves
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 can (15 oz) pumpkin puree (not pie filling)
  • 4 large eggs (room temp)
  • 1 cup oil (can substitute with melted butter) Half and half with melted butter is recommended.
  • 2 cups sugar
Dry Ingredients
  • 2 cups all-purpose flour
  • 1 box instant vanilla pudding mix This is the secret ingredient for moistness.
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 tsp pumpkin pie spice Add more if desired.
  • 1 tsp cinnamon
Optional
  • 1 cup chopped nuts or mini chocolate chips Optional blend-in ingredient.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, mix the oil, pumpkin, sugar, and eggs until well combined.
  3. Add the pudding mix and blend until smooth.
  4. In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice.
  5. Gently combine the dry ingredients with the pumpkin mixture until just incorporated.
  6. If desired, fold in chopped nuts or chocolate chips.
  7. Pour the batter into greased loaf pans.
Baking
  1. Bake in the preheated oven for 55-65 minutes, or until a toothpick comes out clean.
  2. Allow the bread to cool in the pan for a few minutes before transferring to a wire rack.

Notes

The bread is best enjoyed the next day, but can be eaten warm with butter immediately after baking. Slice and wrap to store or freeze individual pieces for later enjoyment.