vanilla pudding pumpkin bread
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.
Enjoy!
~Melissa
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 🙂
Yay, Ioana! I’m so happy you like the recipe. Yes, this also makes amazing muffins. Enjoy, and thanks for stopping by. 🙂 xoxo ~M
How long do you bake it as muffins?
I’d say to check them at 20 to 25 minutes. 🙂
If I made muffins how long and what temp would I bake them. Also isn’t there any change in the recipe if making muffins.
Hi Char,
I’m not sure. I’ve never made these into muffins.
This recipe uses a whole can of pumpkin puree for just 1 bread?! WOW!
yes, it does! 🙂
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.
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
Hi Melissa, thank you very much for your reply.
I juz read your message. I m sincerely apologied for late reply.
Hi Grace! 🙂 No worries. XOXO ~M
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!
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
Made this-love it-turned out very moist, Can I freeze this???
You sure can! 🙂 So happy you like it, Nancy.
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! 🙂
thanks, Grace! 🙂
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.
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:
http://www.ricksdailytips.com/print-friendly/
Can you put this in a Bundt pan.
Kay, try copying the recipe to word and change the size of print to make it smaller, then print.
Seriously! Come on now. You surly have something else you can complain about.
Can you substitute the sugar with applesauce for diabetic friendly or honey ?
I’ve never tried that, Mel.
Yes you can substitute for applesauce but the taste will be very different…it is better if you add splenda…hope that’s help
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.
I take it the oven temp is 350? it wasn’t listed
It is listed in the recipe, and yes, the temp is 350 degrees F. 🙂
This is hands down the Best pumpkin bread! So moist and good everyone loves it, I say it’s an old family recipe haha.
I’m so happy you like it! Thanks for stopping by, Gemma 🙂
hee hee! love it! 🙂
Love this recipe and your big, beautiful pictures! Thank you!
Thank you for the wonderful compliment! I’m so happy you enjoyed the bread!
Is it better to use butter or oil
It really does work well either way. 🙂
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!
I just WING it one the spices! Autocorrect stinks! LOL!
LOL! I agree! 🙂
Melissa , in the ingredients it says 3/4 cup flour but the directions say 1 3/4 c flour which is correct ? Thanks
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.
Enjoy the bread, Kathy! 🙂
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.
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. 🙂
Can non-instant vanilla pudding be used? Can’t wait to try it!
Hi, Julianne 🙂 I’ve never tried using the non-instant. Sorry I can’t be more help.
should be 1 3/4 cup all purpose flour
It is 1 and 3/4 cup.
I have 1.5QT= 1.4L glass loaf pan
Should I use 2 glasses loaf pan
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 🙂
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.
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?
Best pumpkin bread recipe ever! Moist and delicious I bake for 5 min longer
I’ve made this several times and it’s amazing. Thanks for the recipe. The last time I made some cream cheese frosting on top and it was killer !
Oh my gosh!!! Yes! Cream cheese frosting would be perfect on this bread. Great idea 🙂
Hi. ABSOLUTELY WONDERFUL RECIPE! I am sure someone has already pointed this out, but, you left the ‘sugar’ out of the dry ingredients instructions. No worries. I added it to my dry ingredients. Thank you!
Oops. My bad. You did not leave the sugar out of the directions. So sorry. Again, GREAT recipe. Thank you! (Please delete my first comment … LOL!)
hee hee 🙂 no worries! XO ~M
Great flavor!
Hi Melissa…..this looks amazing! I have a dear friend who is gluten intolerant and was wondering if I can substitute the all purpose flour for almond flour? Happy Fall….
Hello, Annie. I’ve never tried making this bread with almond flour, but I bet an all purpose, gluten free flour would work (Like Bob’s Red Mill or Trader Joe’s Brand.) Hope this helps. 🙂
Can this be made into muffins or mini muffins? If so, what would be the time and temperature adjustments? Thank you!
What’s the point of 64 comments on the recipe if you can’t read them? Is the recipe really that bad?