There’s something undeniably comforting about Vanilla Pudding Pumpkin Bread—it’s like a warm hug on a crisp autumn morning. The soft pumpkin pudding loaf carries the nostalgic aroma of cinnamon and spice, paired with the creamy decadence of vanilla pudding mix for an extra tender crumb that melts in your mouth.
Growing up, my grandmother baked pumpkin bread with vanilla pudding every October, her secret weapon for making it irresistibly moist. Years later, I’ve recreated her moist pumpkin pudding bread recipe with a few modern twists that make it even easier and more reliable.
If you’re craving a foolproof fall treat that brings together seasonal flavor and dessert-level softness, you’re in the right place. Let’s dive into this easy pudding pumpkin bread recipe that’s ideal for breakfast, snacking, or gifting.
👉 Ready to fall in love with baking again? Let’s get started.
Why You’ll Love This Vanilla Pudding Pumpkin Bread
- 🍞 Ultra Moist Texture – The pudding mix ensures an unbelievably soft, melt-in-your-mouth crumb.
- ⏱️ Quick & Easy – No mixer required. One bowl. Minimal prep.
- 🎃 Pumpkin Spice Perfection – Warm fall spices shine in every bite.
- 💵 Budget-Friendly – Common pantry staples + one pudding packet = bakery-quality results.
- 👨👩👧👦 Family-Approved – Kid-tested and grandparent-approved.
- 🔁 Great for Meal Prep – Freezes beautifully and reheats like a dream.
- 🧁 Versatile – Makes a great gift loaf, breakfast slice, or dessert base.
- 🌱 Adaptable – Easily make it gluten-free or dairy-free with simple swaps.
Ingredients for Success (with Substitutions)
Here’s everything you’ll need to make this vanilla pumpkin loaf with pudding mix:
| Ingredient | Purpose | Substitution Tips |
|---|---|---|
| 1 package (3.4 oz) vanilla instant pudding mix | Adds moisture, flavor, and structure | Use French vanilla or banana cream for fun twists |
| 1 can (15 oz) pumpkin puree | The star flavor + natural moisture | Homemade pumpkin puree or canned sweet potato puree |
| 1 ¾ cups all-purpose flour | Gives structure | Use 1:1 gluten-free flour blend for gluten-free option |
| 1 tbsp baking powder | Helps the bread rise | Can reduce to 2 tsp for flatter, denser loaf |
| 1 tbsp pumpkin pie spice | Signature fall flavor | DIY mix with cinnamon, nutmeg, ginger, clove |
| 1 tsp baking soda | Reacts with acid in pumpkin for rise | Don’t skip |
| ⅓ cup vegetable oil | Adds richness and moisture | Sub with melted butter or coconut oil |
| 2 large eggs | Binds and helps with structure | Use flax eggs for vegan variation |
| 1 cup granulated sugar | Sweetness + browning | Brown sugar or coconut sugar also work |
🧪 Food Science Note: The pudding mix acts like a tenderizer and moisture-locker—its modified cornstarch and flavorings result in a creamy pumpkin bread with pudding mix that stays soft for days.
How to Make Vanilla Pudding Pumpkin Bread (Step-by-Step)
Follow these easy steps for pumpkin dessert bread with vanilla pudding that turns out perfect every time.
Step 1: Preheat & Prep
- Set your oven to 350°F (175°C).
- Spray a 9×5” loaf pan with cooking spray or butter, then line with parchment for easy release.
Step 2: Mix Wet Ingredients
- In a large mixing bowl, whisk 2 eggs and ⅓ cup oil until slightly frothy.
- Add the pumpkin puree and sugar, stirring until fully combined.
Step 3: Combine Dry Ingredients
- In a separate bowl, whisk together flour, pudding mix, baking powder, baking soda, and pumpkin pie spice.
Step 4: Bring it Together
- Gradually stir the dry ingredients into the wet mixture. Mix just until no dry flour remains. Do not overmix.
Step 5: Bake
- Pour batter into the prepared pan. Bake for 55–65 minutes, or until a toothpick comes out clean.
- Let it cool in the pan for 10 minutes, then transfer to a rack for at least 30 minutes before slicing.
👃 Sensory Cues: The top should be slightly cracked, the edges golden, and your kitchen will smell like fall heaven.
Pro Tips for Perfect Pumpkin Pudding Bread
🧠 How do I prevent dry pumpkin bread?
Use full-fat pudding mix and don’t overbake. Check at 55 minutes—moisture retention is key.
🧠 Can I make it gluten-free or dairy-free?
Yes! Use a 1:1 gluten-free flour blend. For dairy-free, check that your pudding mix is plant-based.
🧠 Can I double the recipe?
Absolutely. This recipe doubles well—just use two loaf pans and rotate them halfway through baking.
Best Ways to Serve It
- With cinnamon honey butter for a sweet brunch touch.
- Toasted with cream cheese or maple butter.
- Turn into mini loaves or muffins for lunchboxes.
- As a dessert base topped with vanilla ice cream and caramel sauce.
🧭 Try it alongside other seasonal favorites like our Easy Zucchini Muffins or Greek Lemon Rice Soup.
Nutrition Breakdown (Per Slice, ~10 slices)
| Nutrient | Amount |
|---|---|
| Calories | 225 kcal |
| Carbs | 30g |
| Sugar | 15g |
| Fat | 9g |
| Protein | 3g |
| Fiber | 2g |
✅ Based on average calculations; may vary depending on brand of pudding or sugar used.
Storage & Leftovers
Room Temperature: Wrap the cooled loaf in a paper towel and store in a ziplock or container. Stays fresh 3–4 days.
Freezer: Wrap tightly in plastic wrap, then foil. Freeze up to 3 months. Thaw at room temp.
Reheating: Let it come to room temp, then warm in oven at 350°F for 5–7 minutes to refresh texture.
FAQs About Vanilla Pudding Pumpkin Bread
How long does pumpkin bread stay moist?
Thanks to the pudding mix, it stays moist up to 4 days—just store it properly!
Can I add chocolate chips or nuts?
Yes! Add ½ cup mini chocolate chips, chopped walnuts, or pecans for texture.
What if I don’t have pumpkin pie spice?
Use this DIY blend:
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp ginger
- pinch of cloves
Can I use sugar substitute?
Yes, use a 1:1 baking blend like monk fruit or erythritol, though texture may vary slightly.
Recipe Variations
- Gluten-Free: Use Bob’s Red Mill GF 1:1 blend
- Mini Loaves: Bake 3–4 mini loaves at 30–35 minutes
- Cream Cheese Swirl: Add a swirl of cream cheese + sugar before baking
- Maple Glaze: Drizzle a glaze made of powdered sugar and maple syrup
- Nut-Free: No need for nuts—this is deliciously moist as-is!
Conclusion & Social Call-To-Action
Vanilla Pudding Pumpkin Bread is the kind of recipe that keeps memories warm and kitchens smelling divine. Whether you’re baking for fall gatherings, gifting friends, or simply treating yourself to something sweet and nostalgic, this loaf delivers every time.
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Vanilla Pudding Pumpkin Bread: A Moist, Fall-Inspired Delight
Ingredients
1 package 3,4 oz Vanilla instant pudding dry mix
1 can 15 oz pumpkin puree
1 ¾ cup flour
1 tablespoon baking powder
1 tablespoon pumpkin spice
1 teaspoon baking soda
⅓ cup oil
2 eggs
1 cup sugar
Instructions
Preheat oven to 350 degrees.
Mix eggs with oil. Add pumpkin puree. Add sugar and mix.
Add all the other ingredients and stir.
Spray loaf pan with oil spray or grease it with butter. Pour the batter into the pan and cook in the oven for 1 hour. Let rest for 15-30 minutes before slicing.
Notes
Leftovers. Make sure that the bread is completely cool. Wrap it loosely in paper towel and place in the zip lock bag or air tight container. Store on the counter (no need to refrigerate). Paper towels are used to absorb the excess moisture.
Freezer. Wrap bread tightly with plastic wrap and then wrap in foil. Store in the freezer for up to 3 months.
Reheat. If you looking to reheat your bread, let it come to a room temperature first. Reheat in the 350 degrees oven for 5-7 minutes.