Irresistible Vanilla Pudding Pumpkin Bread Recipe!

Name: Irresistible Vanilla Pudding Pumpkin Bread Recipe!
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 1 cup pumpkin puree; 1 package (3.4 oz) vanilla instant pudding mix; 1/2 cup vegetable oil; 1/2 cup granulated sugar; 1/2 cup brown sugar; 2 large eggs; 1 1/2 cups all-purpose flour; 1 tsp baking soda; 1/2 tsp salt; 1 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/4 tsp ground cloves

Author: lia

Published: July 31, 2025

Updated: July 31, 2025

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Oh my gosh, you’re going to love this vanilla pudding pumpkin bread! I’ve been baking pumpkin bread for years, but adding that little box of vanilla pudding mix was a total game-changer. It gives the bread this incredible velvety texture that stays moist for days – trust me, I’ve tested it on my very picky book club (they demolished two loaves in one sitting). The vanilla flavor plays so nicely with the warm pumpkin spices, making this the coziest fall treat. It’s one of those recipes that looks fancy but comes together in minutes with simple ingredients. Perfect for when you need a little homemade comfort with minimal fuss!

Table of Contents

Why You’ll Love This Vanilla Pudding Pumpkin Bread

Vanilla pudding pumpkin bread - detail 1

This isn’t your average pumpkin bread – the vanilla pudding mix makes all the difference! Here’s why it’s become my go-to recipe:

Moisture magic: That pudding mix keeps every slice unbelievably tender for days (no sad, dry bread here!)
Flavor boost: Vanilla and pumpkin spice create the perfect cozy flavor combo
Easy peasy: Just mix, pour, bake – no fancy techniques needed
Crowd-pleaser: Works for breakfast, snacks, or dessert (if you’re like me, all three!)

Seriously, one bite and you’ll understand why I make this on repeat every fall!

Ingredients for Vanilla Pudding Pumpkin Bread

Here’s everything you’ll need for this dreamy pumpkin bread – I promise it’s all simple stuff you probably have already! Just a quick note: be precise with these measurements because baking is like chemistry (but way more delicious).

1 cup pumpkin puree – Make sure it’s plain puree, NOT pumpkin pie filling (they’re totally different!)
1 package (3.4 oz) vanilla instant pudding mix – This is our secret weapon! The small Jell-O box works perfectly
1/2 cup vegetable oil – I use canola, but any neutral oil works
1/2 cup granulated sugar – For that classic sweetness
1/2 cup packed brown sugar – The molasses flavor takes it to the next level
2 large eggs – Room temperature blends better (just set them out 30 mins early)
1 1/2 cups all-purpose flour – Spoon and level it for accuracy
1 tsp baking soda – Fresh is best – check the expiration date!
1/2 tsp salt – Balances all the sweetness
1 tsp ground cinnamon – The pumpkin’s best friend
1/2 tsp ground nutmeg – Just a pinch makes all the difference
1/4 tsp ground cloves – Don’t skip this – it adds depth

See? Nothing weird or complicated – just pantry staples transformed into something magical. Now let’s get mixing!

How to Make Vanilla Pudding Pumpkin Bread

Okay, let’s get baking! This vanilla pudding pumpkin bread comes together quicker than you’d think, but there are a few key steps to make it perfect. Follow these instructions closely – I’ve learned these little tricks through many, many test batches (and happy taste-testers!).

Prep your pan: Start by preheating your oven to 350°F. Grab that 9×5-inch loaf pan and grease it really well – I like using butter and a dusting of flour, or baking spray with flour already in it. Nothing worse than bread stuck to the pan!
Mix the wet stuff: In a big bowl, whisk together the pumpkin puree, vanilla pudding mix, oil, and both sugars until smooth. It’ll look kind of grainy at first, but keep mixing – those pudding particles will dissolve.
Eggs in: Add the eggs one at a time, beating well after each one. The batter should get nice and creamy. If it looks a little separated, don’t panic – just keep mixing!
Dry ingredients: In another bowl, whisk together the flour, baking soda, salt, and all those cozy spices. I like to sift them together to avoid any cinnamon lumps.
Combine gently: Slowly add the dry ingredients to the wet mixture, stirring just until the flour disappears. This is crucial – overmixing makes tough bread! A few small lumps are totally fine.
Bake: Pour the batter into your prepared pan and smooth the top. Slide it into the oven and set your timer for 50 minutes – but don’t wander off completely!

Vanilla pudding pumpkin bread - detail 2

Baking and Cooling Tips

Here’s how to nail the perfect loaf: When checking doneness, insert a toothpick near the center – it should come out with just a few moist crumbs, not wet batter. Let the bread cool in the pan for 10 minutes (this patience prevents crumbling!), then transfer to a wire rack. Cutting into it too early = soggy slices. I know it’s tempting, but trust me!

Ingredient Notes and Substitutions

Baking should be flexible, so here are my tried-and-true swaps for when you’re missing something (we’ve all been there!). Just remember – each change tweaks the flavor or texture slightly:

Pumpkin puree: Homemade works beautifully! Roast pumpkin cubes until soft, then blend smooth. Canned butternut squash puree makes a great substitute in a pinch (I’ve used it when pumpkin was sold out!).
Banana question: Yes, you can use mashed banana instead of pumpkin – the bread will be sweeter and more dense. Try half banana, half applesauce for better texture.
Oil alternatives: Melted butter gives richer flavor, or use coconut oil for a subtle tropical note (just warm it to liquid state first).
Spice swaps: No nutmeg? Use all cinnamon. Out of cloves? A dash of pumpkin pie spice works. Once I even used chai spice mix when desperate – turned out amazing!
Pudding panic: If you can’t find vanilla instant, cheesecake flavor pudding makes a fun twist. For no-pudding emergencies, add 1 extra egg + 1 tsp vanilla extract + 2 tbsp cornstarch.

The moral? Don’t let a missing ingredient stop you – some of my best baking experiments came from improvisation! Just keep the wet-to-dry ratios similar and you’ll still get delicious results.

Storage and Reheating for Vanilla Pudding Pumpkin Bread

Here’s how to keep your vanilla pudding pumpkin bread tasting fresh and delicious for days (if it lasts that long!): First, let it cool completely – I mean it, no cheating! Then, wrap the loaf tightly in plastic or store it in an airtight container at room temperature. It’ll stay moist and perfect for about 3 days. For longer storage, slice and freeze individual portions wrapped in foil – they’ll keep for a month! To reheat, just pop a slice in the toaster or microwave for 10 seconds. The vanilla pudding magic keeps it tasting freshly baked every time.

FAQ About Vanilla Pudding Pumpkin Bread

I get so many questions about this recipe – here are the ones that pop up most often with my honest answers from years of baking this loaf on repeat!

Can I freeze vanilla pudding pumpkin bread?
Absolutely! That’s actually my favorite trick – I always make a double batch. Let it cool completely, then wrap the whole loaf (or slices) tightly in plastic followed by foil. It keeps beautifully for up to 3 months. Thaw at room temperature when those pumpkin cravings hit!

Why use pudding mix in pumpkin bread?
That little box is my secret weapon! The pudding mix adds extra vanilla flavor while the modified cornstarch creates an ultra-moist texture that lasts. It’s like giving your bread a built-in insurance policy against dryness. Plus, it makes the crumb so tender – one bite and you’ll be converted!

Can I use fresh pumpkin instead of canned?
You bet! Roast sugar pumpkin cubes until fork-tender, then puree until smooth (no need to drain). Just make sure it’s the same thickness as canned – about the consistency of applesauce. I’ve found 1 small sugar pumpkin yields enough puree for 2 batches.

My bread sunk in the middle – what happened?
Oh no! This usually means either: 1) The oven temp was too low (get an oven thermometer!), 2) You peeked too early (resist opening that door!), or 3) The batter was overmixed. Next time, just fold until the flour disappears and trust the process!

Can I make this into muffins instead?
Yes! Fill lined muffin cups 2/3 full and bake at 350°F for 20-25 minutes. The pudding trick works even better in muffins – they stay moist for days in lunchboxes. My kids beg for these pumpkin pudding muffins every fall!

Nutritional Information

Now, I’m no nutritionist, but I know we all like to have a general idea of what we’re eating! Keep in mind these numbers are just estimates – the actual values can vary depending on your exact ingredients and portion sizes (I won’t judge if you cut yourself an “extra tall” slice!).

This vanilla pudding pumpkin bread gets most of its calories from the wholesome pumpkin and those natural sugars we added. The pudding mix does contribute some carbs, but it’s what gives our bread that magical texture we all love. That said, compared to frosted cakes or buttery pastries, this is actually a pretty reasonable treat – especially if you enjoy it with your morning coffee like I do!

For the most accurate nutritional info, I recommend plugging your exact brands and measurements into one of those online calculators. But however you slice it (literally!), this pumpkin bread is a delicious way to enjoy the flavors of fall while getting some vitamin A from all that pumpkin goodness.

Okay, now I want to hear all about your baking adventures! Did your loaf turn out perfectly golden? Maybe you tried an awesome twist like adding chocolate chips or swapping spices? Whatever happened, spill the details – the good, the messy, and everything in between.

Drop a comment below to share your results (photos make my day!), or tag me on social media so I can see your masterpiece. And if this recipe gave you that “wow this is amazing” moment like it does for me every time, be sure to give it a rating – it helps other bakers know what’s worth trying! You can also find more delicious recipes on our Pinterest page.

Happy baking, friends! May your kitchen smell like pumpkin spice and your bread stay magically moist.