Ultra-Moist Pumpkin Bread
This easy pumpkin bread is made with instant vanilla pudding for an incredibly moist texture and delicious flavor, perfect for any occasion.
Ingredients
Wet Ingredients
- 1 cup pumpkin puree Use plain pumpkin puree, not pie filling.
- 1 cup sugar Adjust according to sweetness preference.
- 1/3 cup vegetable oil Neutral oil to enhance flavor.
- 1/3 cup milk Any milk variety works, dairy or plant-based.
- 1 package (3.4 oz) instant vanilla pudding mix Do not skip; it's essential for moisture.
- 2 large eggs Use room temperature for better results.
- 1 teaspoon vanilla extract Adds flavor depth.
Dry Ingredients
- 1 1/2 cups all-purpose flour Structure provider; can replace some with whole wheat.
- 1 teaspoon baking soda For lift.
- 1 teaspoon baking powder Extra lift for texture.
- 1 teaspoon ground cinnamon Adds warmth and spice.
- 1/2 teaspoon ground nutmeg Enhances the fall flavor.
- 1/2 teaspoon ground ginger Completes the spice trio.
- 1/2 teaspoon salt Balances sweetness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
- In a large mixing bowl, combine pumpkin puree, sugar, vegetable oil, milk, instant vanilla pudding mix, eggs, and vanilla extract. Mix until smooth.
- In another bowl, whisk together the flour, baking soda, baking powder, spices, and salt.
- Gradually add the dry ingredients into the wet mixture, mixing until just combined.
- Pour the batter into the prepared loaf pan.
Baking
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
For a fancier top, sprinkle turbinado sugar before baking to create a crackly crust. Best served with a warm drink or butter.
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 31gProtein: 3gFat: 6gSaturated Fat: 1gSodium: 150mgFiber: 1gSugar: 15g
Tried this recipe?Let us know how it was!