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Moist Spiced Pumpkin Bread with Vanilla Pudding Delight

This Moist Spiced Pumpkin Bread features vanilla pudding for a tender texture, perfect for autumn gatherings and Thanksgiving.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Bread
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

For the Batter
  • 2 large Eggs room temperature
  • 1/2 cup Oil sunflower, canola, or vegetable
  • 1 cup Pumpkin Puree 100% pure pumpkin, not pie filling
  • 2 cups All-Purpose Flour substitute with gluten-free flour if needed
  • 1 cup Sugar mix of white and brown sugar
  • 1 pack Vanilla Pudding Mix (Cook & Serve) instant may alter texture
  • 1 teaspoon Baking Soda
  • 1 teaspoon Ground Cinnamon can complement with nutmeg or allspice
  • 1/2 teaspoon Salt balances sweetness

Equipment

  • mixing bowl
  • whisk
  • loaf pans
  • baking sheet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C) and grease mini loaf pans with cooking spray or butter.
  2. In a large mixing bowl, whisk eggs until light and frothy, then blend in oil and pumpkin puree until smooth.
  3. In a separate bowl, sift together flour, sugar, pudding mix, baking soda, cinnamon, and salt.
  4. Gradually add the dry mixture to the wet mixture, stirring gently until just combined.
  5. Distribute the batter among greased mini loaf pans, filling each about three-quarters full.
  6. Bake in the preheated oven for approximately 40 minutes, or until a toothpick comes out clean.
  7. Cool in pans for 10 minutes, then remove and transfer to a wire rack to cool completely.

Notes

Store in an airtight container for up to 4-5 days in the fridge, or at room temperature for 2-3 days. For longer storage, freeze for up to 2 months.