Description
Hey kitchen friends! Imagine the coziest hug from your favorite sweater — but in dessert form. This Pumpkin Pudding Bread takes classic pumpkin loaf to cloud-soft, ultra-moist heights with a secret weapon: vanilla pudding mix! No fancy skills needed, just simple ingredients and two bowls. Ready to fill your kitchen with that magical fall aroma? Let’s bake!
Ingredients
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2 cans (15 oz each) pumpkin puree (NOT pie filling)
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2 packages (3.4 oz each) vanilla instant pudding mix
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3½ cups all-purpose flour (spoon & level)
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2 tbsp baking powder
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2 tbsp pumpkin spice (cinnamon, ginger, nutmeg, cloves, allspice)
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2 tsp baking soda
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⅔ cup neutral oil (vegetable, canola, or melted coconut oil)
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4 large eggs (room temp)
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2 cups sugar (or monkfruit sweetener 1:1)
Instructions
1. Preheat & Prep:
Preheat oven to 350°F (175°C). Grease and flour your loaf pans well to ensure the bread slides out easily.
2. Mix Dry Ingredients:
In a large bowl, whisk together flour, baking powder, pumpkin spice, and baking soda. This adds air and breaks up lumps.
3. Combine Wet Ingredients:
In another bowl, stir pumpkin puree, oil, eggs, sugar, and pudding mix until smooth and velvety.
4. Marry Wet & Dry:
Gently fold dry ingredients into the wet mixture. Stop folding as soon as combined — a few flour streaks are okay!
5. Fill Pans & Bake:
Divide batter evenly into pans. Tap pans on the counter to release air bubbles. Bake for 55-65 minutes, rotating halfway. Check doneness with a toothpick.
6. Cool & Serve:
Cool loaves in pans 10 minutes, then transfer to a wire rack. Resist slicing for 1 hour to avoid crumbling.
Notes
1. Preheat & Prep:
Preheat oven to 350°F (175°C). Grease and flour your loaf pans well to ensure the bread slides out easily.
2. Mix Dry Ingredients:
In a large bowl, whisk together flour, baking powder, pumpkin spice, and baking soda. This adds air and breaks up lumps.
3. Combine Wet Ingredients:
In another bowl, stir pumpkin puree, oil, eggs, sugar, and pudding mix until smooth and velvety.
4. Marry Wet & Dry:
Gently fold dry ingredients into the wet mixture. Stop folding as soon as combined — a few flour streaks are okay!
5. Fill Pans & Bake:
Divide batter evenly into pans. Tap pans on the counter to release air bubbles. Bake for 55-65 minutes, rotating halfway. Check doneness with a toothpick.
6. Cool & Serve:
Cool loaves in pans 10 minutes, then transfer to a wire rack. Resist slicing for 1 hour to avoid crumbling.
Nutrition
- Calories: 230kcal per serving
- Fat: 7g
- Carbohydrates: 38g
- Protein: 4g