Description
A moist and flavorful pumpkin bread infused with vanilla pudding for extra richness.
Ingredients
- 1 cup pumpkin puree
- 1 box vanilla pudding mix (3.4 oz)
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1/2 cup vegetable oil
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
- In a bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- In another bowl, mix oil, brown sugar, granulated sugar, eggs, and vanilla extract until smooth.
- Stir in pumpkin puree and vanilla pudding mix.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Pour batter into prepared loaf pan.
- Bake for 50-60 minutes or until a toothpick inserted comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack.
Notes
- Store in an airtight container at room temperature for up to 3 days.
- For moister bread, wrap cooled loaf in plastic wrap overnight.
- Can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American