Description
A moist and flavorful pumpkin bread with a rich vanilla pudding twist, perfect for fall baking.
Ingredients
Scale
- 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
Instructions
- Preheat your oven to 350°F. Grease a 9×5-inch loaf pan.
- In a large bowl, whisk together pumpkin puree, vanilla pudding mix, oil, and sugars.
- Add eggs one at a time, mixing well after each addition.
- In a separate bowl, combine flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- Gradually stir dry ingredients into the wet mixture until just combined.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack.
Notes
- For extra moisture, add 1/4 cup applesauce.
- Top with cream cheese frosting for a sweeter treat.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 15g
- Sodium: 280mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg