If you’ve ever wished your pumpkin bread could be just a little softer and more tender, this Vanilla Pudding Pumpkin Bread is about to be your new favorite recipe. The secret ingredient? Instant vanilla pudding mix! It adds incredible moisture, a subtle sweetness, and a bakery-style softness that makes every slice irresistible.
Whether you’re baking for a cozy weekend at home, a Thanksgiving brunch, or edible holiday gifts, this pumpkin bread is a guaranteed hit.
Why You’ll Love This Pumpkin Bread
- Ultra-Moist Texture – Vanilla pudding keeps the crumb tender for days.
- Warm Fall Spices – Cinnamon, nutmeg, and cloves for that cozy seasonal flavor.
- Easy to Make – Simple ingredients and just one bowl for the batter.
- Freezer-Friendly – Perfect for baking ahead of the busy holiday season.
Ingredients You’ll Need
(Makes 2 loaves)
- 3 cups all-purpose flour
- 1 (3.4 oz) box instant vanilla pudding mix
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 cup vegetable oil
- 2 cups granulated sugar
- 4 large eggs
- 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
- 2 teaspoons vanilla extract
- ⅔ cup milk
Step-by-Step Instructions
1. Preheat & Prep
Preheat oven to 350°F (175°C). Grease and flour two 9×5-inch loaf pans or line them with parchment paper.
2. Mix Dry Ingredients
In a medium bowl, whisk together flour, vanilla pudding mix, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
3. Make the Batter
In a large mixing bowl, whisk together oil, sugar, and eggs until smooth. Stir in pumpkin puree, vanilla, and milk. Gradually add dry ingredients, mixing until just combined.
4. Bake
Divide batter evenly between prepared loaf pans. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
5. Cool & Slice
Allow bread to cool in pans for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Pro Tips for the Best Vanilla Pudding Pumpkin Bread
- Don’t Overmix – This keeps the bread tender and fluffy.
- Add-Ins – Try mixing in chocolate chips, chopped pecans, or a swirl of cream cheese filling.
- Gift-Worthy – Wrap cooled loaves in parchment and twine for a festive homemade present.
Storage & Freezing
Store pumpkin bread in an airtight container at room temperature for up to 4 days or in the fridge for up to 7 days. Freeze whole loaves or slices (well wrapped) for up to 3 months.
Why This Recipe Works
The instant vanilla pudding mix not only adds flavor but also locks in moisture, giving the bread a rich, cake-like texture that tastes fresh even days after baking.
More Cozy Pumpkin Recipes
- Pumpkin Cream Cheese Swirl Bread – A fall bakery favorite you can make at home.
- Pumpkin Streusel Muffins – Soft muffins with a crunchy topping.
- Pumpkin Spice Coffee Cake – Perfect with your morning latte.
Vanilla Pudding Pumpkin Bread takes classic pumpkin bread to a whole new level—moist, flavorful, and just sweet enough to enjoy any time of day. Bake it once, and it’ll earn a permanent spot in your fall recipe collection.