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–+ servings
Vanilla pudding pumpkin bread

Vanilla pudding pumpkin bread

This vanilla pudding pumpkin bread is the best fall treat to savor, combining the rich flavors of pumpkin and vanilla for a delightful dessert.
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Prep Time 15 minutes
Cook Time 1 hour
Resting Time 30 minutes
Total Time 1 hour 45 minutes
Course Dessert
Cuisine American
Servings 10 slices
Calories 254 kcal

Equipment

  • Loaf pan

Ingredients
  

  • 1 package Vanilla instant pudding dry mix 3.4 oz
  • 1 can pumpkin puree 15 oz
  • 1.75 cup flour
  • 1 tablespoon baking powder
  • 1 tablespoon pumpkin spice
  • 1 teaspoon baking soda
  • 0.33 cup oil
  • 2 whole eggs
  • 1 cup sugar

Instructions
 

  • Preheat oven to 350 degrees.
  • Mix eggs with oil. Add pumpkin puree. Add sugar and mix.
  • Add all the other ingredients and stir.
  • Spray loaf pan with oil spray or grease it with butter. Pour the batter into the pan and cook in the oven for 1 hour. Let rest for 15-30 minutes before slicing.

Notes

Make sure that the bread is completely cool before storage. Wrap in paper towel and place in a zip lock bag or air-tight container. Store on the counter. For freezing, wrap tightly in plastic wrap and then foil. Store in the freezer for up to 3 months. To reheat, let it come to room temperature first and reheat in a 350 degrees oven for 5-7 minutes.

Nutrition

Serving: 1sliceCalories: 254kcalCarbohydrates: 40gProtein: 4gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 7gCholesterol: 38mgSodium: 328mgFiber: 1gSugar: 20g
Keyword baking, desserts, fall treats, Pumpkin Bread, Pumpkin Recipes, vanilla pudding pumpkin bread
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