Spiced Pumpkin Bread: The Best Recipe with Vanilla Pudding Delight
Enjoy this delightful Spiced Pumpkin Bread with Vanilla Pudding, perfect for any occasion.
Equipment
- Oven
- loaf pans
- mixing bowls
- baking sheet
Ingredients
- 5 eggs eggs room temperature
- 1 cup oil (sunflower, canola or vegetable are good)
- 15 ounces 100% pure pumpkin puree (NOT pie filling)
- 2 cups all-purpose flour
- 1 cup sugar
- 6 ounces cook & serve vanilla pudding mix (2 – 3-ounce packages)
- 1 teaspoon baking soda
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoon salt
Instructions
- Preheat oven to 325℉.
- Grease (5) small loaf pans (approx. 5 ¾ x 3 x 2 size) and set aside.
- Beat the eggs in a large bowl. Add oil and pumpkin, beating until smooth.
- In a medium bowl, combine flour, sugar, pudding mix, baking soda, cinnamon and salt. Stir to combine. Gradually add to the pumpkin mixture, beating after each addition.
- Divide batter equally between the loaf pans. Place pans on a large baking sheet prior to placing in the oven.
- Bake for approximately 40 minutes. Bread is done when a toothpick inserted in the center comes out clean.
- Allow to cool in the pans for 10 minutes, then turn onto a wire cooling rack until completely cooled.
Notes
Recipe makes 5 mini loaves but you can bake it in 2 larger loaf pans if preferred. Store leftovers tightly wrapped or in an airtight container. They'll keep for 2-3 days on the counter or 4-5 days in the refrigerator. To freeze, wrap cooled loaves in plastic wrap and place in freezer bags. They'll keep for about 2 months.
Nutrition
Serving: 1sliceCalories: 199kcalCarbohydrates: 29gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 41mgSodium: 184mgPotassium: 75mgFiber: 1gSugar: 18gVitamin A: 3369IUVitamin C: 1mgCalcium: 16mgIron: 1mg
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