This pumpkin bread is super moist and delicious, thanks to the secret ingredient—vanilla pudding! It’s perfect for fall or anytime you want a tasty treat.
I love how easy it is to whip up this bread. Just mix the ingredients and let it bake! The sweet smell fills my kitchen, and trust me, you’ll be tempted to have a slice (or two) right away!
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree for convenience. If you’re feeling adventurous, you can roast and puree fresh pumpkin for a richer flavor.
Vanilla Pudding Mix: This is the secret to the bread’s moisture! If you’re out of it, try substituting with a homemade vanilla custard powder or simply leave it out and adjust the liquid slightly.
Oil: I prefer vegetable oil for a neutral taste, but you can use melted coconut oil or applesauce for a healthier option.
Eggs: For a vegan version, use flaxseed meal (1 tablespoon mixed with 2.5 tablespoons of water per egg) or commercial egg replacers.
Spices: Feel free to adjust spices to your taste. If you don’t have all of them, a pumpkin pie spice blend works well too!
How Do I Ensure My Pumpkin Bread is Moist and Fluffy?
To achieve moist and fluffy pumpkin bread, it’s essential to mix the wet and dry ingredients properly. Follow these tips:
- Don’t overmix the batter; mix until just combined. Overmixing can lead to dense bread.
- Use room temperature ingredients. This helps the batter mix well and rise properly.
- Keep an eye on baking time. Every oven is a little different, so check for doneness starting at 60 minutes.
- Let the bread cool properly in the pan to keep the moisture.
With these tips, you’ll have a delicious, moist pumpkin bread every time!
How to Make Moist Pumpkin Bread Made With Vanilla Pudding
Ingredients You’ll Need:
- 1 (15 oz) can pumpkin puree
- 3 large eggs
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 (3.4 oz) box instant vanilla pudding mix
- 1 cup vegetable oil
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- Optional: 1 cup chopped nuts (walnuts or pecans) or chocolate chips
How Much Time Will You Need?
This pumpkin bread takes about 15 minutes of prep time, plus 60 to 70 minutes of baking time. After baking, allow the bread to cool for about 10 minutes in the pan before transferring it to a wire rack to cool completely. It’s easy to make and worth the wait!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While the oven is heating up, grease and flour two 9×5-inch loaf pans or one bundt pan. This will help your bread come out easily after baking.
2. Mix the Wet Ingredients:
In a large mixing bowl, combine the pumpkin puree, eggs, granulated sugar, brown sugar, instant vanilla pudding mix, and vegetable oil. Use a mixer or a whisk to beat everything together until it’s smooth and well blended. This will create a rich and flavorful base for your bread!
3. Combine the Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. This step ensures that all the dry ingredients are evenly distributed and ready to mix with the wet ingredients.
4. Mix It All Together:
Gradually add the dry mixture to the wet pumpkin mixture, stirring until just combined. It’s important not to overmix, as this can make the bread dense. A few lumps are okay!
5. Add Nuts or Chocolate Chips (Optional):
If you want to add extra flavor and texture, gently fold in the chopped nuts or chocolate chips at this point. It’s a delicious twist!
6. Pour and Bake:
Pour the batter evenly into the prepared pans. Place them in the preheated oven and bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. The smell will be incredible!
7. Cooling Time:
Once baked, allow the bread to cool in the pans for about 10 minutes. This step helps prevent it from breaking apart. After 10 minutes, carefully transfer the loaves to a wire rack to cool completely.
8. Slice and Enjoy:
Once your pumpkin bread is completely cool, slice it up and serve. It’s perfect for breakfast, a snack, or dessert. Enjoy the moist, flavorful goodness!
Frequently Asked Questions (FAQ)
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Absolutely! If you prefer fresh pumpkin, roast and puree it before measuring. You’ll need about 2 cups of fresh pumpkin, which will provide a rich flavor.
How Can I Make This Recipe Gluten-Free?
To make gluten-free pumpkin bread, substitute the all-purpose flour with a 1:1 gluten-free flour blend. You may also want to add a teaspoon of xanthan gum for better texture.
Can I Reduce the Sugar in This Recipe?
Yes, you can reduce the sugar by about 1/4 cup if you prefer a less sweet bread. However, keep in mind that sugar adds moisture, so the texture may vary slightly.
What’s the Best Way to Store Leftover Pumpkin Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months. Just thaw it in the fridge before enjoying!