Irresistible Vanilla Pudding Pumpkin Bread in 5 Simple Steps

Author: Sarah

Published: July 31, 2025

You know that moment when you take your first bite of pumpkin bread and it’s so moist, so perfectly spiced, that you immediately need another slice? That’s exactly what happened when I first tried adding vanilla pudding mix to my pumpkin bread recipe. I was experimenting one rainy afternoon, looking for a way to make my usual loaf extra special, and wow—this vanilla pudding pumpkin bread turned out to be the answer. The pudding mix gives it this incredible richness and tenderness that keeps everyone coming back for more. It’s like autumn in every bite, with just the right balance of warmth from the spices and sweetness from the vanilla. Trust me, once you try this version, you’ll never go back to plain pumpkin bread again.

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Why You’ll Love This Vanilla Pudding Pumpkin Bread

This isn’t just any pumpkin bread – it’s a game changer. Here’s why:

The vanilla pudding mix gives it an unbelievably moist crumb that stays tender for days
It’s packed with warm spices and pumpkin flavor, balanced perfectly by that sweet vanilla note

You probably have most ingredients in your pantry already – no fancy grocery runs needed
It smells heavenly while baking and makes your whole kitchen feel like fall

One bite of this vanilla pudding pumpkin bread and you’ll understand why it’s become my most requested recipe! For more delicious ideas, check out our recipes.

Ingredients for Vanilla Pudding Pumpkin Bread

Here’s everything you’ll need to make this magical pumpkin bread – and yes, that vanilla pudding mix is absolutely essential! Gather these ingredients before you start (trust me, it makes the whole process so much smoother):

1 cup pumpkin puree (not pumpkin pie filling!)

1 box (3.4 oz) vanilla pudding mix – the instant kind works best
1 1/2 cups all-purpose flour (spoon and level it – don’t scoop!)
1 teaspoon baking soda

1/2 teaspoon salt
1 teaspoon ground cinnamon (the good stuff)
1/2 teaspoon ground nutmeg (freshly grated if you’re fancy)

1/4 teaspoon ground cloves (this little bit makes all the difference)
1/2 cup vegetable oil (or melted coconut oil if you prefer)
1/2 cup packed brown sugar (pack it firmly in the measuring cup)

1/2 cup granulated sugar
2 large eggs (room temperature works best)
1 teaspoon pure vanilla extract (the real deal, please)

See? Mostly pantry staples, with that one special addition that takes this pumpkin bread to the next level. Now let’s get baking!

Equipment You’ll Need

Grab these kitchen basics before you start – nothing fancy required:

9×5-inch loaf pan (the classic size for perfect pumpkin bread)

2 mixing bowls (one for dry, one for wet ingredients)
Whisk and spatula (trusty tools for smooth batter)
Measuring cups and spoons (accuracy matters!)

Toothpick or cake tester (for that all-important doneness check)

That’s it – just simple tools for spectacular results!

How to Make Vanilla Pudding Pumpkin Bread

Ready to make the most unforgettable pumpkin bread of your life? Follow these simple steps – I promise it’s easier than you think!

Step 1: Prep and Mix Dry Ingredients

First things first – preheat that oven to 350°F (175°C) and grease your loaf pan really well. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves until everything is evenly distributed. No cheating here – make sure there are no flour lumps hiding in there! This spice blend is what gives our vanilla pudding pumpkin bread its signature cozy flavor.

Step 2: Combine Wet Ingredients

In a larger bowl, whisk together the vegetable oil, brown sugar, and granulated sugar until they’re nice and smooth. Then add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract – that’s when the magic starts happening! The mixture should look creamy and slightly thickened at this point.

Step 3: Fold in Pumpkin and Pudding Mix

Now for the star ingredients! Gently stir in the pumpkin puree until fully incorporated. Sprinkle the vanilla pudding mix over the top – yes, we’re using the powder straight from the box! Carefully fold it in along with the dry ingredients, mixing just until combined. The batter will be thick but spreadable, with visible specks of spice throughout.

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Step 4: Bake and Cool

Pour your gorgeous orange batter into the prepared pan and smooth the top. Bake for 50-60 minutes – start checking at 50 minutes by inserting a toothpick near the center. When it comes out with just a few moist crumbs (not wet batter), it’s done! Let the vanilla pudding pumpkin bread cool in the pan for 10 minutes before transferring to a wire rack. Resist cutting into it right away – that extra cooling time helps set the texture perfectly.

Tips for Perfect Vanilla Pudding Pumpkin Bread

After making this vanilla pudding pumpkin bread more times than I can count, I’ve picked up some foolproof tricks to ensure it comes out perfect every single time. Here are my top tips:

Wrap it up for maximum moisture: Once completely cooled, wrap your loaf tightly in plastic wrap and let it sit overnight. The vanilla pudding works magic as it rests, making the bread even more tender and flavorful by morning.
Oven thermometers don’t lie: If your bread seems to bake too fast or too slow, check your oven temperature with a standalone thermometer. I learned this the hard way when my loaves kept coming out overdone on the edges – turns out my oven runs hot!
The toothpick test is just the beginning: Along with checking that the toothpick comes out mostly clean, look for these signs – the top should spring back when lightly pressed, and the edges should just be pulling away from the pan.

Room temp ingredients really matter: Taking the chill off your eggs makes them incorporate better into the batter. If you forgot to take them out ahead of time, just place them in warm water for 5 minutes before using.

Follow these simple tricks, and your vanilla pudding pumpkin bread will be the stuff of family legends – just like mine has become! You can find more baking inspiration on Pinterest.

Variations and Substitutions

Love experimenting? Here are my favorite ways to tweak this vanilla pudding pumpkin bread:

Swap all-purpose flour with 1:1 gluten-free blend for dietary needs (works like a charm!)
Replace half the oil with applesauce for a lighter version that’s still super moist
Try maple syrup instead of granulated sugar – reduce other liquids slightly to compensate

Add 1/2 cup chopped walnuts or chocolate chips to the batter for extra texture

The beauty of this recipe? It’s forgiving – have fun making it your own!

Storing and Freezing Vanilla Pudding Pumpkin Bread

Here’s the best part about this vanilla pudding pumpkin bread – it actually gets better with time! To keep it fresh and delicious, store your cooled loaf in an airtight container at room temperature for up to 3 days. I like to wrap mine in parchment paper first – it helps maintain that perfect moisture level the pudding mix gives it.

Want to freeze some for later? No problem! Once completely cooled, wrap the loaf tightly in plastic wrap, then again in aluminum foil. You can freeze it whole or slice it first (perfect for quick treats!). It’ll keep beautifully in the freezer for up to 3 months. When you’re ready to enjoy, just thaw overnight in the fridge or at room temperature for a few hours.

A little tip from experience – if you’re reheating a slice, 10 seconds in the microwave brings back that fresh-from-the-oven magic. The vanilla flavor really pops when it’s slightly warm!

Nutritional Information

Here’s the scoop on what’s in each delicious slice of this vanilla pudding pumpkin bread (because let’s be real – you’re gonna want to know!):

Serving Size: 1 slice
Calories: 220
Total Fat: 10g (2g saturated, 7g unsaturated)

Cholesterol: 35mg
Sodium: 180mg
Total Carbohydrates: 30g

Fiber: 1g
Sugars: 18g
Protein: 3g

Just remember – these values are estimates and may vary slightly depending on your exact ingredients and slice size. But hey, when something tastes this good, who’s counting? (Okay, maybe we all are sometimes – but it’s totally worth it!)

FAQs About Vanilla Pudding Pumpkin Bread

Can I use homemade pumpkin puree instead of canned?
Absolutely! Just make sure your homemade pumpkin puree is thick and well-drained – extra moisture can throw off the texture. I actually prefer homemade because you can roast the pumpkin first for deeper flavor. About 1 cup should do the trick!

Will this recipe work with sugar-free vanilla pudding mix?
It’ll work, but the texture won’t be quite as rich and tender. The sugar in regular pudding mix helps create that signature moist crumb we love. If you do use sugar-free, you might want to bump up the other sugars slightly to compensate.

How long does vanilla pudding pumpkin bread stay fresh?
This bread keeps wonderfully thanks to the pudding mix! At room temperature in an airtight container, it stays moist for 3-4 days. After that, I recommend freezing any leftovers – though honestly, mine never lasts that long!

Can I make this into muffins instead of a loaf?
You sure can! Fill muffin cups about 2/3 full and bake at the same temperature for 18-22 minutes. They’re perfect for grab-and-go breakfasts. Just keep an eye on them – those little vanilla pudding pumpkin muffins bake faster than the loaf.

Why did my bread sink in the middle?
This usually happens if the bread wasn’t quite done baking or if you opened the oven door too early. Next time, wait until at least the 50-minute mark to check, and make sure your toothpick comes out completely clean. Also double-check your baking soda isn’t expired – that’s another common culprit!

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