The smell of pumpkin pie spice baking… It instantly transports me back to my grandmother’s kitchen. Every fall, her tiny house would be filled with that warm, cozy scent. She always made the most amazing pumpkin bread – moist, flavorful, and just a little bit special. This recipe? It’s my grown-up, slightly elevated version of her classic. It’s The BEST Pumpkin Bread with Vanilla Pudding I’ve ever tasted, and I’m absolutely convinced you will agree! It’s the quintessential fall treat – perfect for breakfast, a snack, or even a simple dessert.
Why You’ll Love This Pumpkin Bread
Forget dry, crumbly pumpkin bread. This recipe is different. What’s the secret? Vanilla pudding! Sounds unusual, right? But trust me. Adding instant vanilla pudding mix (yes, the kind you make with milk!) creates an incredible moisture and a subtle vanilla sweetness that perfectly complements the pumpkin spice. Here’s why you’ll be obsessed:
- Ultra-Moist: The vanilla pudding truly is the key to incredible moisture. It keeps this bread soft for days.
- Perfectly Spiced: We’ve got a generous dose of pumpkin pie spice for that classic fall flavor.
- Easy to Make: This recipe is straightforward and requires no fancy techniques.
- Crowd-Pleaser: Everyone loves pumpkin bread, and this version? It’s a guaranteed hit.
- Unexpectedly Delicious: The vanilla pudding adds a unique depth of flavor you won’t find in other recipes.
The Ingredients You’ll Need
Let’s get down to business! Here’s what you’ll need to create this amazing pumpkin bread. I’ve listed everything with precise measurements, so you can nail it the first time.
Dry Ingredients:
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
Wet Ingredients:
- 1 cup granulated sugar
- ¾ cup packed light brown sugar
- ½ cup vegetable oil (canola or sunflower oil work well)
- 2 large eggs
- 1 (15 ounce) can pumpkin puree (NOT pumpkin pie filling!)
- 1 (3.4 ounce) package instant vanilla pudding mix
- 1 teaspoon vanilla extract
For the Optional Streusel Topping (highly recommended!):
- ¼ cup all-purpose flour
- 2 tablespoons packed light brown sugar
- 2 tablespoons chopped pecans or walnuts (optional)
- 2 tablespoons cold unsalted butter, cut into small pieces
Let’s Bake! Step-by-Step Instructions
Ready to get baking? It’s easier than you think. Follow these simple steps for perfectly moist and flavorful pumpkin bread.
Step 1: Preheat & Prep
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×5 inch loaf pan. Alternatively, use baking spray with flour (like Baker’s Joy). This prevents the bread from sticking – a major bummer to avoid!
Step 2: Combine Dry Ingredients
- In a large bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Whisking is important to ensure the spices are evenly distributed.
Step 3: Cream the Sugars and Oil
- In a separate, larger bowl (or the bowl of a stand mixer), combine the granulated sugar and brown sugar.
- Add the vegetable oil and beat until well combined. This helps create a tender crumb.
Step 4: Add the Eggs & Pumpkin
- Beat in the eggs one at a time, mixing well after each addition.
- Add the pumpkin puree and vanilla extract. Mix until just combined. Don’t overmix!
Step 5: The Magic Ingredient – Vanilla Pudding!
- Sprinkle the instant vanilla pudding mix over the wet ingredients.
- Gently fold it in until just combined. Again, avoid overmixing – it will develop the gluten too much and result in a tougher bread.
Step 6: Combine Wet & Dry Ingredients
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Use a rubber spatula to scrape down the sides of the bowl to ensure everything is incorporated.
Step 7: Make the Optional Streusel (if using)
- In a small bowl, combine the flour, brown sugar, and nuts (if using).
- Cut in the cold butter using a pastry blender, your fingers, or two knives until the mixture resembles coarse crumbs.
Step 8: Bake It!
- 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.
Step 9: Cool Completely
- Let the bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. Resist the urge to cut into it while it’s still warm – it needs time to set!
Tips, Variations, and Serving Suggestions
Let’s personalize this pumpkin bread! Here are some ideas to take it to the next level.
Tips for Success:
- Don’t Overmix: I cannot stress this enough! Overmixing develops the gluten and leads to a tough bread.
- Measure Accurately: Baking is a science! Accurate measurements are key to good results. Use measuring cups and spoons specifically designed for baking.
- Room Temperature Ingredients: While not crucial, using ingredients at room temperature helps them blend more evenly.
Variations:
- Chocolate Chip Pumpkin Bread: Add ½ – 1 cup of chocolate chips to the batter.
- Maple Pumpkin Bread: Replace the vanilla extract with 1 tablespoon of maple syrup.
- Spice It Up: Add a pinch of cayenne pepper for a little warmth.
- Nuts: Feel free to use other nuts like pecans or macadamia nuts in the streusel or mixed into the batter.
- Cream Cheese Swirl: Swirl a mixture of softened cream cheese with a bit of sugar and vanilla into the batter before baking.
Serving Suggestions:
- Warm with Butter: Classic and delicious!
- With Coffee or Tea: Perfect for a cozy afternoon treat.
- As a Breakfast Treat: Toast a slice with a dollop of cream cheese.
- Drizzled with Glaze: Make a simple powdered sugar glaze with milk or lemon juice and drizzle over the bread.
Nutritional Information (Approximate)
Please note: These values are estimates and will vary based on specific ingredients used.
Serving Size: 1 slice (1/12 of the loaf)
Calories: Approximately 280-320
Fat: 12-15g
Saturated Fat: 3-4g
Cholesterol: 45-50mg
Sodium: 200-250mg
Carbohydrates: 45-50g
Sugar: 25-30g
Fiber: 2-3g
Protein: 3-4g
Your New Favorite Fall Treat Awaits!
There you have it! The BEST Pumpkin Bread with Vanilla Pudding is ready for you to conquer. Don’t be intimidated – this recipe is forgiving and yields a truly exceptional loaf. I’m confident that once you try it, it will become a staple in your home this fall. So, gather your ingredients, preheat your oven, and get ready to experience pumpkin bread like never before. Happy baking! And be sure to share your creations with me – I’d love to see them!
