This Moist Pumpkin Bread is a special treat that bursts with flavor! Made richer with vanilla pudding, it’s soft and super tasty. Perfect for breakfast or a snack!
I love how easy this bread is to whip up. Just mix everything together, bake, and enjoy the warm, cozy smell filling your kitchen. It’s like a hug in every slice! 😊
Key Ingredients & Substitutions
Vanilla Pudding Mix: This ingredient adds moisture and flavor to the bread. If you’re out of pudding mix, you can substitute with 1/4 cup of sour cream or plain yogurt to keep it moist. They also pack a tangy flavor!
Canned Pumpkin Puree: Make sure you use pure pumpkin puree and not pumpkin pie filling, as the latter contains added sugars and spices. If fresh pumpkin is available, feel free to roast and puree it as a wonderful alternative!
Spices: Ground cinnamon, nutmeg, and cloves bring warmth and depth to the bread. If you don’t have cloves, you can skip them or use ginger for a different twist. You can also use a pumpkin pie spice blend instead of separate spices.
Nuts/Chocolate Chips: Chopped walnuts or pecans add a delightful crunch. If you want a sweeter option, try chocolate chips. You can also leave them out for a more classic pumpkin bread.
How Do I Get a Perfectly Moist Pumpkin Bread?
The key to a moist pumpkin bread lies in balancing your ingredients and mixing technique. Here’s how:
- Use oil instead of butter. Oil keeps the bread moist longer because it doesn’t solidify when cooled.
- Add the pumpkin puree gently to the batter. This helps maintain the bread’s fluffiness.
- Don’t overmix! Mix just until the dry ingredients are incorporated. Overmixing can lead to dense bread.
- Check for doneness without opening the oven door too often. Use a toothpick to check in the center, and if it comes out clean or with a few moist crumbs, it’s ready.
- Let it cool in the pan for at least 10 minutes. This allows it to finish cooking without drying out.
With these tips, your pumpkin bread will be deliciously moist and a hit with everyone! Enjoy baking!
Moist Pumpkin Bread with Vanilla Pudding
Ingredients You’ll Need:
- 1 box (3.4 oz) instant vanilla pudding mix
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 3 large eggs
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- Optional: 1/2 cup chopped nuts or chocolate chips
How Much Time Will You Need?
This delicious pumpkin bread takes about 15 minutes to prepare and around 55–65 minutes to bake. Let it cool for 10 minutes in the pan before transferring it to a wire rack. In total, the process will take you about 1 hour and 20 minutes, but the delightful smell and taste will make it worth every minute!
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
First things first, preheat your oven to 350°F (175°C). Grab a 9×5-inch loaf pan and either grease it with butter or cooking spray and then flour it, or line it with parchment paper for easy removal later.
2. Combine the Dry Ingredients:
In a medium bowl, mix together the flour, vanilla pudding mix, baking powder, baking soda, salt, cinnamon, nutmeg, and optional cloves. Use a whisk or spoon to stir everything together until it’s evenly combined.
3. Mix the Wet Ingredients:
In a large bowl, whisk together the vegetable oil, granulated sugar, and brown sugar until smooth and well combined. Creaming the oils and sugars adds air and lightens the batter!
4. Add the Eggs, Pumpkin, and Vanilla:
One at a time, add the eggs to the sugar mixture, beating well after each addition. Stir in the pumpkin puree and vanilla extract until everything is blended nicely.
5. Combine Dry and Wet Ingredients:
Gradually add the flour mixture into the pumpkin mixture. Carefully stir with a spatula or a wooden spoon until just combined—be gentle! Overmixing can lead to a dense loaf.
6. Fold in Extras (Optional):
If you’d like to make it extra special, fold in chopped nuts or chocolate chips using a spatula to evenly distribute them through the batter.
7. Bake the Bread:
Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Place it in the oven and bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool and Serve:
Once baked, remove your delicious pumpkin bread from the oven and let it cool in the pan for 10 minutes. After that, transfer it to a wire rack to cool completely. Slice and enjoy! This bread stays beautifully moist for days and is delightful when toasted with a bit of butter.
Happy baking! Enjoy that scrumptious, moist pumpkin bread infused with the creamy touch of vanilla pudding!
Frequently Asked Questions (FAQ)
Can I Substitute the Vegetable Oil?
Yes! You can use melted coconut oil or unsweetened applesauce as a healthier alternative. If using applesauce, consider reducing the sugar slightly, as it will add natural sweetness.
How Should I Store Leftover Pumpkin Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap the bread tightly in plastic wrap and freeze it for up to 3 months. Thaw overnight in the fridge before enjoying!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! To use fresh pumpkin, roast a whole pumpkin until soft, then scoop out the flesh and puree it in a blender or food processor. Make sure to let the puree cool before adding it to the batter.
Can I Add Other Flavors or Spices?
Definitely! Feel free to experiment with spices like ginger or cardamom, or add vanilla bean paste for extra vanilla flavor. Dried fruit like cranberries or raisins can also make a delightful addition!