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Pumpkin Bread Recipe With Pudding

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Pumpkin Bread Pudding Maylee's Kitchen
Pumpkin Bread Pudding Maylee's Kitchen from mayleeskitchen.com

Description

Pumpkin bread with pudding is a delicious and moist twist on traditional pumpkin bread. This recipe incorporates instant pudding mix into the batter, which adds a creamy texture and enhances the pumpkin flavor. Perfect for fall gatherings or as a cozy treat on a chilly day.

Prep Time

15 minutes

Cook Time

1 hour

Ingredients

  • 1 can (15 oz) pumpkin puree
  • 1 package (3.4 oz) instant vanilla pudding mix
  • 1 cup granulated sugar
  • 3/4 cup vegetable oil
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 cup water

Equipment

  • Large mixing bowl
  • Whisk or electric mixer
  • 9x5 inch loaf pan
  • Cooking spray or butter for greasing the pan

Method

  1. Preheat the oven to 350°F (175°C).
  2. In a large mixing bowl, combine the pumpkin puree, instant pudding mix, sugar, vegetable oil, eggs, and vanilla extract. Whisk until well combined.
  3. In a separate bowl, combine the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Whisk to combine.
  4. Add the dry ingredients to the wet ingredients in three parts, alternating with the water. Mix until just combined.
  5. Grease a 9x5 inch loaf pan with cooking spray or butter. Pour the batter into the pan.
  6. Bake for 1 hour, or until a toothpick inserted into the center of the bread comes out clean.
  7. Remove the bread from the oven and let it cool in the pan for 10 minutes.
  8. Remove the bread from the pan and let it cool completely on a wire rack before slicing and serving.

Notes

For an extra indulgent treat, serve this pumpkin bread warm with a dollop of whipped cream or a scoop of vanilla ice cream.

Nutrition Info

This recipe makes 12 servings. Each serving contains approximately:
  • Calories: 275
  • Total Fat: 13g
  • Saturated Fat: 2g
  • Cholesterol: 31mg
  • Sodium: 245mg
  • Total Carbohydrates: 37g
  • Dietary Fiber: 1g
  • Sugars: 20g
  • Protein: 3g

Recipes FAQ

Can I use pumpkin pie filling instead of pumpkin puree?

No, pumpkin pie filling contains added sugars and spices that will throw off the balance of this recipe.

Can I use a different type of pudding mix?

Yes, you can use any flavor of instant pudding mix that you like. Vanilla works well with the pumpkin flavor, but feel free to experiment with other flavors.

Recipe Tips

  • Make sure to use pure pumpkin puree, not pumpkin pie filling.
  • Don't overmix the batter. Mix until just combined to avoid a tough texture.
  • If the top of the bread is browning too quickly, cover it with aluminum foil for the last 15-20 minutes of baking.
  • You can add chopped nuts or chocolate chips to the batter for additional texture and flavor.

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