This Vanilla Pudding Pumpkin Bread is a warm, spiced treat packed with the goodness of pumpkin and a dash of vanilla. It’s super moist and perfect for cozy mornings!
I love how the pudding makes it so soft—you won’t want to stop at just one slice. Plus, it makes my kitchen smell like a bakery! Can’t wait to share it with friends! 🍞💕
Key Ingredients & Substitutions
Yellow Cake Mix: This is the base of the recipe. If you prefer a homemade version, you can substitute with a mix of flour, baking powder, and sugar. Alternatively, a spice cake mix can add more flavor.
Instant Vanilla Pudding Mix: This adds moisture and a creamy texture. If you’re out of pudding mix, you can use an extra 1/4 cup of flour or almond flour for a gluten-free option. Just remember, the taste and texture will differ a bit.
Canned Pumpkin Puree: Be sure to use pure pumpkin puree and not pumpkin pie filling! If fresh pumpkin is available, you can cook and puree it yourself. Sweet potato puree is a great substitute too!
Pumpkin Pie Spice: If you don’t have this on hand, mix cinnamon, nutmeg, and ginger in equal parts for a similar flavor. I love adding an extra dash of cinnamon for a warm aroma!
Why is Mixing Important for This Bread?
Mixing well ensures all ingredients combine thoroughly, giving you a uniform batter that bakes evenly. Here are some tips:
- Start with dry ingredients in a large bowl, then gradually add wet ingredients. This prevents clumping.
- When mixing, use a medium speed for about 2 minutes. You’re aiming for a thick batter without lumps!
- Don’t overmix! Just blend until combined to keep the bread light and fluffy.
Remember, a good mix will lead to a delightful bread that is soft and full of flavor.
Vanilla Pudding Pumpkin Bread
Ingredients You’ll Need:
For The Bread:
- 1 box (15.25 oz) yellow cake mix
- 1 small box (3.4 oz) instant vanilla pudding mix
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 4 large eggs
- 1/2 cup vegetable oil
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
For The Optional Glaze:
- 1/2 cup powdered sugar
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
For Garnish (Optional):
- Pinch of cinnamon or pumpkin pie spice
How Much Time Will You Need?
This recipe will take about 15 minutes to prep and 60-70 minutes to bake. After baking, let it cool for about 15 minutes before transferring it to a wire rack. Altogether, you should plan for around 1 hour and 30 minutes to get this delicious bread ready to enjoy!
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Start by preheating your oven to 350°F (175°C). While it heats, take your 9×5-inch loaf pan and grease it with butter or cooking spray, then dust it with flour—or use parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a large mixing bowl, combine the yellow cake mix, instant vanilla pudding mix, pumpkin pie spice, and salt. This will form the base for your flavorful bread.
3. Incorporate the Wet Ingredients:
Next, add in the pumpkin puree, eggs, and vegetable oil to the bowl with the dry ingredients. These ingredients will bring moisture and richness to your bread.
4. Combine the Mixture:
Using a hand mixer or stand mixer, beat everything together on medium speed for about 2 minutes until the batter is well mixed and thick. It should look smooth and creamy. Don’t worry if it’s a bit thicker than usual bread batter!
5. Pour and Bake:
Pour your batter into the prepared loaf pan, spreading it evenly. Now, place it in the preheated oven and bake for 60-70 minutes. To check if it’s done, insert a toothpick into the center; if it comes out clean, it’s ready!
6. Cooling Time:
Once baked, take the bread out of the oven and let it cool in the pan for about 15 minutes. This helps it firm up a bit before moving it. After that, gently transfer it to a wire rack to cool completely.
7. Optional Glaze it Up:
For a sweet finish, mix the powdered sugar, milk, and vanilla extract in a small bowl until smooth. Drizzle it over your cooled bread for an extra touch of sweetness.
8. Garnish and Serve:
If you want, sprinkle a pinch of cinnamon or pumpkin pie spice over the glaze for a festive touch. Now you can slice your pumpkin bread and enjoy it warm or at room temperature!
This Vanilla Pudding Pumpkin Bread is a delightful treat that combines moistness with the rich flavors of pumpkin and spices. It’s perfect for breakfast, snacks, or dessert. Enjoy every delicious slice!
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Can I Use a Different Type of Cake Mix?
Absolutely! While yellow cake mix is traditional for this recipe, you can use a spice cake mix for an extra flavor boost. Just keep in mind it might alter the taste slightly!
Can I Make This Bread Gluten-Free?
Yes, you can! Look for a gluten-free yellow cake mix and ensure your pudding mix is also gluten-free. The pumpkin and eggs will keep it moist and delicious!
How Should I Store Leftovers?
Store any leftover pumpkin bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze it for up to 3 months. Just thaw before serving!
Can I Add Mix-Ins to the Bread?
Definitely! Feel free to include chocolate chips, nuts, or dried fruit to the batter before baking. If you add any mix-ins, keep the quantity to about 1/2 to 1 cup to ensure the bread bakes properly.