Vanilla Pudding Pumpkin Bread
A simple pumpkin bread recipe enhanced with vanilla pudding mix for extra flavor.
Ingredients
Dry Ingredients
- 1 package 3.4 oz vanilla instant pudding dry mix
- 1 ¾ cup flour
- 1 tablespoon baking powder
- 1 tablespoon pumpkin spice
- 1 teaspoon baking soda
Wet Ingredients
- 1 can 15 oz pumpkin puree
- ⅓ cup oil
- 2 eggs
- 1 cup sugar
Instructions
- Preheat your oven to 350°F (175°C). Grease a loaf pan.
- In a large bowl, mix the dry ingredients: vanilla pudding mix, flour, baking powder, pumpkin spice, and baking soda.
- In another bowl, whisk together the pumpkin puree, oil, eggs, and sugar.
- Combine the wet and dry ingredients, stirring until just mixed.
- Pour the batter into the prepared loaf pan.
- Bake for 60 minutes or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring to a wire rack.
Notes
Store the bread in an airtight container at room temperature for up to 3 days.