Description
Indulge in the warmth of autumn with this Vanilla Pudding Pumpkin Bread, a delightful treat that perfectly combines sweet and tender textures. This easy-to-make, no-knead recipe features the rich flavors of pumpkin spice and creamy vanilla pudding, making it an ideal choice for breakfast, an afternoon snack, or a cozy dessert.
Ingredients
Scale
- 1 package (3.4 oz) vanilla instant pudding dry mix
- 1 can (15 oz) pumpkin puree
- 1 3/4 cup flour
- 1 tablespoon baking powder
- 1 tablespoon pumpkin spice
- 1 teaspoon baking soda
- 1/3 cup oil
- 2 eggs
- 1 cup sugar
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, whisk together eggs and oil, then add pumpkin puree and sugar until combined.
- In another bowl, mix flour, pudding mix, baking powder, pumpkin spice, and baking soda.
- Gradually combine dry ingredients into the wet mixture until just mixed.
- Pour batter into a greased loaf pan and bake for about 60 minutes or until a toothpick comes out clean.
- Let cool in the pan for 15-30 minutes before slicing.
- Prep Time: 5 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (75g)
- Calories: 210
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: For added texture, consider mixing in walnuts or chocolate chips. To make this bread dairy-free, substitute almond milk for regular milk and use dairy-free pudding mix if desired.