The Best Pumpkin Bread With Vanilla Pudding – No-Fail Recipe

 

 

This Vanilla Pudding Pumpkin Bread recipe I am sharing with you today is soft, moist, and full of cozy autumn flavor. Made with canned pumpkin and instant vanilla pudding mix, it’s a simple recipe that delivers bakery-style results with minimal effort. Don't worry if you live in an area where you can't get the pudding mix. I have suggested an appropriate ingredient to use in its place!

This delicious loaf is perfect for fall gatherings, afternoon teas, or as a sweet treat any time of year. This loaf is easy to make and even easier to love. Can you ever have too many Pumpkin Bread Recipes?  I think not!

 

I discovered this unique Pumpkin Bread recipe on a blog called Chin Deep.  I was instantly intrigued! Vanilla pudding mix in a pumpkin bread?  This had to be delicious!

It makes a lovely big loaf, moist and delicious with a beautiful texture and flavor, cutting into nice slices.  Perfect for spreading with softened butter and enjoying with a hot drink. If you wanted to you could frost it, but I don't really think that is necessary as it is delicious all on its own without any additional adornment.

I have been baking and trying pumpkin loaves since my late mother-in-law shared her recipe with me back in the 1970's. I have not met one which I did not fall in love with. This one is no exception. I really hope that you will give it a go. If you do, I think you will agree with me when I say that this is indeed a fabulous pumpkin bread that everyone will enjoy!

 

INGREDIENTS NEEDED

TO MAKE

VANILLA PUDDING PUMPKIN BREAD

A few simple store and baking cupboard ingredients.

• 1 3/4 cups (219g) plain, all-purpose flour
• 1 (4 serving size) packet of dry instant vanilla pudding mix (In the U.K. use a packet of Vanilla Angel Delight)
• 1 TBS baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tsp pumpkin pie spice (see notes)
• 1 tsp cinnamon
• 1/2 cup (114g) butter, melted and cooled
• 1 cup (200g) sugar
• 15 ounces (425g) pumpkin puree (Not pie filling)
• 2 large eggs, lightly beaten
• icing sugar to dust on top after baking (Optional) 

 

Do not use self-rising flour for this recipe. Plain all-purpose flour is what is required for success.  To measure spoon into the measuring cups and then level off with a straight edge. It should not be packed into the cups tightly. I also use unsifted flour.

 

The pudding mix/Angel Delight is meant to be stirred in dry as a mix, not prepared.  I have included instructions on how to make your own Pumpkin Pie spice on the recipe card.

Do NOT use a tin of Pumpkin Pie filling. You are meant to use pureed pumpkin. This is just pumpkin, cooked, pureed and packed into a tin. Nothing else is added.

 

HOW TO MAKE 

VANILLA PUDDING PUMPKIN BREAD

This goes together very quickly and easily.

1. Preheat the oven to 350*F/180*C/gas mark 4. Butter a 9 by 4-inch loaf pan and line the bottom with a piece of parchment paper, with an overhang on both of the short sides for each is removing the loaf from the tin. (This means you don't have to tip the loaf out, you can just lift it out.)
2. Whisk the flour, dry pudding mix (Angel Delight), baking powder, soda, salt, pumpkin pie spice and cinnamon together in a bowl until thoroughly mixed. (I use a large wire whisk to do this.)
3. Whisk the eggs, pumpkin, sugar and melted butter together in another bowl. (Again, I use a wire whisk.)
4. Add the dry ingredients to the wet ingredients and combine together, mixing until just combined. There should be no dry streaks, and everything should be evenly moistened. Do not overmix. (A few lumps are quite acceptable.)
5. Pour the batter into the prepared loaf tin, smoothing over the top. (You can tap the pan lightly on the countertop to remove any air bubbles.)
6. Bake in the preheated oven for 60 to 65 minutes until well risen and golden brown. A toothpick inserted in the center should come out clean or with only a few dry crumbs attached. (The top will also spring back when lightly touched. If you think the loaf is browning too quickly you can place a sheet of aluminum foil lightly over the top.)
7. Leave to cool in the tin for 10 minutes before lifting out to a wire rack to finish cooling. (I actually like to leave the loaf for 24 hours before cutting for the nicest slices.)
8. Sprinkle with icing sugar when cool, if desired, and cut into thick slices to serve.
9. Store any leftovers in an airtight container and eat within five days.

 

 

WHAT IS A QUICK BREAD??

A quick bread is a type of bread that does not use yeast as a leavener. Instead, it will use baking powder or baking soda, or a combination of the two.

They come in both sweet and savory versions, as well as in loaf and muffin shapes. Think Banana Bread or Bran Muffins. Both are what is known as quick breads.

Baking Powder Biscuits or Scones are also known as quick breads.  

FREQUENTLY ASKED QUESTIONS

CAN THIS BE FROZEN?

Absolutely.  Wrap tightly in cling film and then aluminum foil.  Label with the date and contents and then freeze for up to 3 months. Thaw overnight prior to using.

HOW LONG WILL THIS KEEP?

This bread will keep for up to five days at room temperature in an airtight container.

 

HINTS AND TIPS 

FOR QUICK BREAD SUCCESS

If you follow my hints and tips there is no reason why you can't bake a really great quick bread successfully!

1. Make sure all of your ingredients are at room temperature unless otherwise specified.

2. Use the best quality ingredients that you can afford and at your disposal.

3. Whisk all of the dry ingredients together in one bowl and your wet ingredients together in another bowl/beaker before combining together.

4. Combine the wet and dry ingredients together quickly and do not over mix. They need only be combined until the dry ingredients are evenly moistened without any large pockets or streaks of dry ingredients. 

5. Do not over combine the dough.  A light hand is preferable.  A few lumps are perfectly okay and quite acceptable. Over combining yields a tougher bake.

6. Spoon into your baking pan/tin as soon as possible after combining in order to gain the maximum lift from the leavening used.

 

A FEW MORE

QUICK BREADS WORTH MENTIONING

I love to sit down with a nice slice of something enjoyed along with a hot drink. Here are a few other quick breads which I highly favor!

BROWN SUGAR QUICK BREAD - Sweetened and flavored only with brown sugar, it goes together quickly and easily. It is made with staple ingredients and can be put together and be baking in the oven in not much more than five minutes of time. This is fabulous served thinly sliced and spread with softened butter.

CHEESE AND PEPPER BREAD - Quick breads don't have to just be sweet breads. This rich and savory bread is an excellent quick bread!  Its delicious served with soups, stews or salads and also makes great teatime sandwiches thinly sliced and sandwiched together with some pepper jelly in the middle.

 

 

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Yield: Makes one large loaf

Author: Marie Rayner

Vanilla Pudding Pumpkin Bread

Prep time: 15 MinCook time: 65 MinTotal time: 1 H & 20 M

This is moist, dense and delicious with a lovely spiced pumpkin flavor. It's fabulous cut into thick slices, spread with softened butter and enjoyed with a hot drink.

Ingredients

• 1 3/4 cups (219g) plain, all-purpose flour
• 1 (4 serving size) packet of dry instant vanilla pudding mix (In the U.K. use a packet of Vanilla Angel Delight)
• 1 TBS baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tsp pumpkin pie spice (see notes)
• 1 tsp cinnamon
• 1/2 cup (114g) butter, melted and cooled
• 1 cup (200g) sugar
• 15 ounces (425g) pumpkin puree (Not pie filling)
• 2 large eggs, lightly beaten
• icing sugar to dust on top after baking (Optional)

Instructions

1. Preheat the oven to 350*F/180*C/gas mark 4. Butter a 9 by 4-inch loaf pan and line the bottom with a piece of parchment paper, with an overhang on both of the short sides for each is removing the loaf from the tin.
2. Whisk the flour, dry pudding mix (Angel Delight), baking powder, soda, salt, pumpkin pie spice and cinnamon together in a bowl until thoroughly mixed.
3. Whisk the eggs, pumpkin, sugar and melted butter together in another bowl.
4. Add the dry ingredients to the wet ingredients and combine together, mixing until just combined. There should be no dry streaks, and everything should be evenly moistened. Do not overmix.
5. Pour the batter into the prepared loaf tin, smoothing over the top.
6. Bake in the preheated oven for 60 to 65 minutes until well risen and golden brown. A toothpick inserted in the center should come out clean or with only a few dry crumbs attached.
7. Leave to cool in the tin for 10 minutes before lifting out to a wire rack to finish cooling.
8. Sprinkle with icing sugar when cool, if desired, and cut into thick slices to serve.
9. Store any leftovers in an airtight container and eat within five days.

Notes

To make your own pumpkin spice:

Mix together 1 TBS ground cinnamon, 2 tsp ground ginger, 1/2 tsp ground cloves, 1/2 tsp ground allspice, 1/2 tsp freshly grated nutmeg and a pinch of ground mace or ground cardamom. Store in an airtight container out of the light for up to 6 months. 

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