Description
Indulge in the warm, comforting flavors of fall with The BEST Pumpkin Bread with Vanilla Pudding. This delightful recipe brings together the rich essence of pumpkin and the sweetness of vanilla pudding to create a moist, tender loaf that’s perfect for any occasion. Whether served at breakfast, as an afternoon snack, or as a dessert at family gatherings, this pumpkin bread will quickly become a beloved favorite. With its simple preparation and inviting aroma filling your kitchen, each slice promises to deliver joy and nostalgia. Enjoy it plain or elevate it with your choice of toppings for an extra special treat!
Ingredients
Scale
- 5 large eggs (room temperature)
- 1 15 oz. can 100% pumpkin puree
- 1/2 cup canola oil
- 1/4 cup melted butter (unsalted)
- 1/2 cup brown sugar (packed)
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 package (5.1 oz) instant vanilla pudding mix
- 1 tsp. baking soda
- 1 tsp. ground cinnamon
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 tsp. ground nutmeg
- 1 Tbsp. granulated sugar (optional for topping)
- 1 tsp. ground cinnamon (optional for topping)
Instructions
- Preheat your oven to 325°F (163°C).
- In a large bowl, beat the eggs until fluffy. Mix in the pumpkin puree, canola oil, melted butter, brown sugar, and vanilla extract until smooth.
- In another bowl, whisk together the flour, granulated sugar, instant vanilla pudding mix, baking soda, ground cinnamon, baking powder, salt, and nutmeg.
- Gradually combine the dry ingredients into the wet mixture until just incorporated.
- Pour the batter into two greased or parchment-lined loaf pans.
- Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean. Allow to cool slightly before slicing.
Nutrition
- Serving Size: 1 slice (approximately 68g)
- Calories: 179
- Sugar: 12g
- Sodium: 170mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 61mg