vanilla pudding pumpkin bread

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It’s that time of year again, Friends! Pumpkin season! I have soooo many new, autumn recipes to share with all of you. This is the first of many, and it’s a beaut. This is absolutely, hands down, the BEST pumpkin bread I’ve ever made. The addition of vanilla pudding makes it super moist with just a hint of vanilla. You could frost it with homemade cream cheese frosting and it’ll pass as pumpkin cake.

~ preheat oven to 350 degrees F. ~

1 and 3/4 cup all purpose flour

1 (3.4 oz.) package dry, instant vanilla pudding (unprepared)

1 Tablespoon baking powder

1 teaspoon baking soda

2 teaspoons pumpkin pie spice

1 teaspoon cinnamon

1/2 cup butter, melted (or oil of your choosing)

1 cup sugar

15 oz. pure pumpkin puree

2 large eggs, lightly beaten

1/3 cup chopped walnuts or pecans (optional)

powdered sugar or frosting for topping (optional)

Butter an 8×4 inch loaf pan.

In an large mixing bowl, combine flour, dry pudding mix, baking powder, baking soda, pumpkin pie spice and cinnamon. Use a wire whisk to evenly incorporate all dry ingredients.

In another large mixing bowl, combine melted butter/oil, sugar, pumpkin puree and eggs. Add dry ingredients to wet ingredients and mix just until combined and dry ingredients are moistened.

Pour batter into prepared loaf pan. Top with the chopped nuts, if using.

Bake in preheated oven for 60 to 65 minutes, or just until a wooden skewer that’s been inserted into the center of the loaf comes out with a few moist crumbs. Cool in bread pan for 10 minutes. Remove loaf from pan and transfer to a rack to cool completely before slicing. Once loaf is completely cool you may sprinkle a little powdered sugar over it or frost it, if you wish.



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  54 comments for “vanilla pudding pumpkin bread

  1. Ioana
    October 25, 2015 at 5:10 pm

    Thank you for this great recipe! We loved it 🙂 I am making another batch tonight and I am using a muffin tin, and another smaller pan this time. It rises nucely, and after having used the pan you recommended, I am branching out so I can share with more people. Thank you so much again. I will try the butterscotch one next 🙂

    • Melissa
      October 26, 2015 at 7:32 am

      Yay, Ioana! I’m so happy you like the recipe. Yes, this also makes amazing muffins. Enjoy, and thanks for stopping by. 🙂 xoxo ~M

      • Linda
        November 17, 2016 at 7:04 pm

        How long do you bake it as muffins?

        • Melissa
          November 18, 2016 at 5:05 pm

          I’d say to check them at 20 to 25 minutes. 🙂

  2. Diane
    December 23, 2015 at 7:16 am

    This recipe uses a whole can of pumpkin puree for just 1 bread?! WOW!

    • Melissa
      December 23, 2015 at 7:53 am

      yes, it does! 🙂

  3. Grace
    October 17, 2016 at 5:01 am

    Hi Melissa, your Vanilla Pudding Pumpkin Bread looks delicious. : )
    May I ask 1. what is Pumpkin Pie Spice n where can I get it? Can we mix our own pumpkin pie spice? 2. What can substitute dry, instant pudding mix if I cannot get it? Thank you very much.

    • Melissa
      October 17, 2016 at 2:23 pm

      Hi Grace 🙂 Pumpkin pie spice is a combination of cinnamon, ginger, nutmeg, and cloves. You certainly could make your own, but I just buy mine at the grocery store. As far as substituting the dry pudding mix, I’m not sure what you could use. I suppose you could use already made vanilla pudding in place of some of the liquid in the recipe? Hope that helps. Best, ~M

      • Grace Kew
        October 30, 2016 at 3:45 am

        Hi Melissa, thank you very much for your reply.
        I juz read your message. I m sincerely apologied for late reply.

        • Melissa
          October 31, 2016 at 10:41 am

          Hi Grace! 🙂 No worries. XOXO ~M

  4. Lu
    October 29, 2016 at 3:20 pm

    This was delicious! Thick and moist. Surprisingly, my baking time was only half, about 35 minutes. I made 6 mini loaves, 3 plain and I added chocolate chips to the other 3. Thanks for the recipe … it’s a keeper!

    • Melissa
      October 29, 2016 at 8:14 pm

      Hi there, Lu! 🙂 I’m so happy you like the recipe! And, yes, if you’re making mini loaves or muffins, the baking time would be less. Thanks so much for stopping by to leave a comment! XO ~Melissa

  5. Nancy Sweet
    November 1, 2016 at 5:08 pm

    Made this-love it-turned out very moist, Can I freeze this???

    • Melissa
      November 2, 2016 at 2:58 pm

      You sure can! 🙂 So happy you like it, Nancy.

  6. Grace
    November 7, 2016 at 2:38 pm

    For those who may have Celiac disease or know someone with it, I used Pillsbury Gluten Free all purpose flour instead of regular flour and it worked wonderfully! Great recipe! 🙂

    • Melissa
      November 7, 2016 at 9:33 pm

      thanks, Grace! 🙂

  7. Kay
    August 17, 2017 at 12:03 pm

    why do you have to put such a large picture with the recipe. It uses up a lot of expensive ink, and makes the recipe take up a second page.

    • Melissa
      August 17, 2017 at 4:55 pm

      Hello, Kay.
      I post large, beautiful food photos because it helps the reader see what they’re making.

      You can choose to not print the photo with the recipe. Just print “text only.”

      Here’s an article you may find useful:

      • Debbie
        November 4, 2018 at 11:39 am

        Can you put this in a Bundt pan.

    • Vicki Reinert
      August 18, 2017 at 12:47 pm

      Kay, try copying the recipe to word and change the size of print to make it smaller, then print.

    • Akers
      September 1, 2017 at 7:26 am

      Seriously! Come on now. You surly have something else you can complain about.

  8. Mel
    August 26, 2017 at 10:35 pm

    Can you substitute the sugar with applesauce for diabetic friendly or honey ?

    • Melissa
      August 28, 2017 at 3:15 pm

      I’ve never tried that, Mel.

    • Sharleen
      September 1, 2017 at 4:44 am

      Yes you can substitute for applesauce but the taste will be very different…it is better if you add splenda…hope that’s help

  9. Suzi Laungayan
    September 7, 2017 at 4:40 pm

    I use Crisco instead of oil. Crisco makes it moist. Oil makes it dry. I have never used butter in my pumpkin bread but i should try.

  10. Shelley
    November 7, 2017 at 10:25 am

    I take it the oven temp is 350? it wasn’t listed

    • Melissa
      November 8, 2017 at 9:19 am

      It is listed in the recipe, and yes, the temp is 350 degrees F. 🙂

  11. Gemma
    November 17, 2017 at 9:50 am

    This is hands down the Best pumpkin bread! So moist and good everyone loves it, I say it’s an old family recipe haha.

    • Melissa
      November 20, 2017 at 2:23 pm

      I’m so happy you like it! Thanks for stopping by, Gemma 🙂

    • Melissa
      November 20, 2017 at 2:24 pm

      hee hee! love it! 🙂

  12. Alex
    December 2, 2017 at 3:57 pm

    Love this recipe and your big, beautiful pictures! Thank you!

    • Melissa
      December 4, 2017 at 9:53 am

      Thank you for the wonderful compliment! I’m so happy you enjoyed the bread!

  13. Debbie
    December 13, 2017 at 12:34 pm

    Is it better to use butter or oil

    • Melissa
      December 21, 2017 at 9:14 pm

      It really does work well either way. 🙂

  14. Kathy
    March 12, 2018 at 7:08 pm

    I have my grandmother’s recipe. I never thought of putting pudding in it! My grand kids can eat a loaf in one setting! I’ll have to make it in muffin form! BTW, I don’t use pumpkin pie spice mix. I just won’t it on the spices! Love clove!

    • Kathy
      March 12, 2018 at 7:10 pm

      I just WING it one the spices! Autocorrect stinks! LOL!

      • Melissa
        March 15, 2018 at 11:08 am

        LOL! I agree! 🙂

        • SusieQ
          November 10, 2018 at 12:43 pm

          Melissa , in the ingredients it says 3/4 cup flour but the directions say 1 3/4 c flour which is correct ? Thanks

          • Melissa
            November 27, 2018 at 5:42 pm

            Hi Susie. The ingredients list says 1 and 3/4 cup, which is correct. I don’t specify an amount anywhere else in the recipe. Not sure where you’re looking. Hope that helps.

    • Melissa
      March 15, 2018 at 11:09 am

      Enjoy the bread, Kathy! 🙂

  15. Sandy currie
    October 20, 2018 at 4:16 pm

    Put in size pan you said and it went over sides of loave pan.. See what. It looks like when I take out. I rechecked recipe thought maybe added to much baking powder. But I didn’t.

  16. SusieQ
    November 10, 2018 at 10:43 am

    The ingredients list say 3/4 C all purpose flour , but the directions say … 1 3/4 C . fixing to make this ,can some one clarify please … , and thank you. 🙂

  17. Julianne
    January 5, 2019 at 11:03 am

    Can non-instant vanilla pudding be used? Can’t wait to try it!

    • Melissa
      January 10, 2019 at 2:04 am

      Hi, Julianne 🙂 I’ve never tried using the non-instant. Sorry I can’t be more help.

  18. Joy
    August 1, 2019 at 4:22 pm

    should be 1 3/4 cup all purpose flour

    • Melissa
      August 4, 2019 at 1:06 pm

      It is 1 and 3/4 cup.

  19. Debbie
    November 4, 2019 at 3:43 pm

    I have 1.5QT= 1.4L glass loaf pan
    Should I use 2 glasses loaf pan

    • Melissa
      November 4, 2019 at 5:37 pm

      The 1.5 quart one should work. Judge by how full the pan is. If it seems not full enough (half or less) then switch to a smaller pan. If the batter reaches more than one inch from the top, scoop some out and put the extra in muffin tins 🙂

  20. Debbie Finley
    November 12, 2019 at 12:25 pm

    This is the best recipe for pumpkin bread I have EVER used – it’s so moist. The only thing I will say is that using the foil pan that was recommended meant that I had some serious over-spill. So I split the recipe into to 8 x 3.75 size pans and they work perfectly. I’ve slightly adjusted the recipe to my taste by adding a little more pumpkin space and topping the loaves with chopped pecan pieces. They turn out perfect everytime, and they freeze really well.

    • Melissa
      November 15, 2019 at 1:56 pm

      Yay! I’m happy you like the bread. Sorry to hear about the overspill… I never have that problem. Hmmm. Where in the recipe do I say to use a foil pan?

  21. Phil
    December 17, 2019 at 8:21 pm

    Best pumpkin bread recipe ever! Moist and delicious I bake for 5 min longer

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