. The BEST Pumpkin Bread with Vanilla Pudding | – esrecipes

The BEST Pumpkin Bread with Vanilla Pudding |

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The scent of pumpkin spice swirling through my kitchen always takes me back to my grandmother’s house. Every autumn, her kitchen table would groan under the weight of homemade pies, cookies, and, most wonderfully, pumpkin bread. It was moist, fragrant, and just perfect. I’ve spent years trying to recreate that magic, tweaking and testing until I finally landed on a recipe that not only rivals hers, but adds a little secret ingredient that elevates it to another level of deliciousness. Today, I’m sharing The BEST Pumpkin Bread with Vanilla Pudding | The Top Meal you’ll ever bake! Get ready for a serious slice of fall comfort.

Why You’ll Love This Pumpkin Bread

Forget dry, crumbly pumpkin bread. This recipe is different. It’s incredibly moist, thanks to the addition of vanilla pudding mix (yes, really!). That pudding mix adds a subtle sweetness and an unbelievably soft texture. Here’s why you’re going to adore it:

  • Moist and Tender: The vanilla pudding is the secret weapon for incredible moisture.
  • Perfectly Spiced: We’ve got a balanced blend of warm spices – cinnamon, ginger, nutmeg, and cloves – that scream autumn.
  • Easy to Make: Seriously, this recipe is foolproof. Even beginner bakers will shine with this one.
  • Crowd-Pleasing: From potlucks to cozy evenings at home, this pumpkin bread is always a hit.
  • Freezable: Bake a big batch and enjoy pumpkin bread all season long!

The Ingredients You’ll Need

Let’s gather the goodies! Here’s what you’ll need to create this masterpiece. I’ve included both US customary and metric measurements to make it easy for everyone.

Dry Ingredients:

  • 1 ¾ cups (210g) All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 1 teaspoon Ground Cinnamon
  • ½ teaspoon Ground Ginger
  • ¼ teaspoon Ground Nutmeg
  • ⅛ teaspoon Ground Cloves (a pinch!)
  • ½ teaspoon Salt

Wet Ingredients:

  • 1 cup (200g) Granulated Sugar
  • ½ cup (100g) Brown Sugar, packed
  • ½ cup (120ml) Vegetable Oil (or canola oil)
  • 2 Large Eggs
  • 1 cup (240ml) Vanilla Pudding Mix (the instant kind, not cook-and-serve)
  • 1 ½ cups (360ml) Pumpkin Puree (NOT pumpkin pie filling!)
  • 1 teaspoon Vanilla Extract

For the Streusel Topping (Optional, but recommended!)

  • ¼ cup (50g) All-Purpose Flour
  • ¼ cup (50g) Brown Sugar
  • 2 tablespoons (30g) Cold Unsalted Butter, cut into small pieces
  • ¼ teaspoon Ground Cinnamon

Step-by-Step Cooking Instructions

Okay, let’s get baking! This recipe is broken down into easy-to-follow steps.

1. Preheat & Prep:

  • Preheat your oven to 350°F (175°C).
  • Grease and flour a 9×5 inch loaf pan. You can also use baking spray with flour.

2. Combine Dry Ingredients:

  • In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt. Whisking ensures everything is evenly distributed.

3. Cream Together Wet Ingredients:

  • In a separate, larger bowl, combine the granulated sugar, brown sugar, and oil. Beat with an electric mixer (or a sturdy whisk!) until well combined.
  • Beat in the eggs one at a time, making sure each is fully incorporated.
  • Stir in the vanilla pudding mix until just combined. Don’t overmix!
  • Add the pumpkin puree and vanilla extract. Mix until everything is moistened, but again, don’t overmix.

4. Combine Wet and Dry:

  • Gradually add the dry ingredients to the wet ingredients, mixing on low speed (or gently folding with a spatula) until just combined. A few streaks of flour are okay; overmixing will result in a tough bread.

5. Make the Optional Streusel Topping:

  • In a small bowl, combine the flour, brown sugar, and cinnamon for the streusel.
  • Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.

6. Bake:

  • Pour the batter into the prepared loaf pan.
  • Sprinkle the streusel topping evenly over the batter (if using).
  • Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean (or with just a few moist crumbs attached).
  • If the top starts to brown too quickly, tent it loosely with aluminum foil.

7. Cool and Enjoy!

  • Let the bread cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  • Resist the urge to cut into it while it’s still warm – it’s much easier to slice when it’s completely cool.

Tips, Variations, and Serving Suggestions

Let’s tailor this recipe to your taste! Here are some ideas to make it your own.

Tips for Success:

  • Don’t Overmix: This is the golden rule of quick breads. Overmixing develops the gluten in the flour, resulting in a tough loaf.
  • Measure Accurately: Baking is a science. Accurate measurements are key.
  • Use Room Temperature Ingredients: Room temperature eggs and pumpkin puree incorporate more evenly.
  • Cool Completely: Seriously, let it cool! A warm loaf is likely to crumble.

Variations:

  • Chocolate Chip Pumpkin Bread: Stir in 1 cup of chocolate chips (dark, milk, or white – your choice!) to the batter.
  • Walnut or Pecan Pumpkin Bread: Add ½ – 1 cup of chopped walnuts or pecans to the batter.
  • Spice it Up: Add a pinch of cayenne pepper for a subtle kick.
  • Extract Variations: Swap the vanilla extract for almond or maple extract.
  • Cream Cheese Swirl: After pouring the batter into the loaf pan, dollop with dollops of softened cream cheese. Swirl with a knife.

Serving Suggestions:

  • With Coffee or Tea: This is a classic pairing.
  • Toasted with Butter: Simple and comforting.
  • With a Dollop of Whipped Cream: A decadent treat.
  • As French Toast: Perfect for a weekend brunch.

Nutritional Information (Approximate, per slice – 1/12 of loaf)

  • Calories: 320
  • Fat: 15g
  • Saturated Fat: 5g
  • Cholesterol: 55mg
  • Sodium: 250mg
  • Carbohydrates: 45g
  • Fiber: 3g
  • Sugar: 25g
  • Protein: 4g

Disclaimer: These values are estimates and can vary based on specific ingredients used.

So, are you ready to bake The BEST Pumpkin Bread with Vanilla Pudding | The Top Meal? I promise, this recipe is a winner. It’s easy, delicious, and will fill your home with the warm, comforting aroma of autumn. Grab your ingredients, preheat your oven, and let’s get baking! I can’t wait to hear how it turns out. Share your photos and tag me – I love seeing your baking creations! Happy baking!

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