. The BEST Pumpkin Bread with Vanilla Pudding | The Top Meal – esrecipes

The BEST Pumpkin Bread with Vanilla Pudding | The Top Meal

by

The smell. Oh, the smell! I remember crisp autumn afternoons as a kid. My grandmother, Nana Elsie, would be in the kitchen, a cloud of cinnamon and nutmeg swirling around her. It always meant one thing: pumpkin bread was baking. It wasn’t just any pumpkin bread, though. It

was her pumpkin bread – moist, spiced perfectly, and unexpectedly… creamy. She’d shared her secret, whispering, “A little vanilla pudding mix, dear. Just a little, to keep it lovely and soft.” And she was right. That touch of pudding transformed the bread. Today, I’m sharing a tweaked, perfected version – the BEST Pumpkin Bread with Vanilla Pudding | The Top Meal you’ll ever taste. Let’s get baking!

Why You’ll Love This Recipe

Forget dry, crumbly pumpkin bread. This recipe is different. It’s incredibly moist, boasting a tender crumb that melts in your mouth. The vanilla pudding mix doesn’t just add moisture; it lends a subtle, comforting sweetness that complements the pumpkin spice beautifully. Here’s what makes it extra special:

  • Unbelievably Moist: The pudding mix is the key! It binds the ingredients and keeps the bread unbelievably moist for days.
  • Perfectly Spiced: We’ve balanced cinnamon, nutmeg, ginger, and cloves for a warm, inviting flavor.
  • Easy to Make: Don’t be intimidated! This recipe is surprisingly straightforward, even for beginner bakers.
  • Crowd-Pleasing: Everyone loves pumpkin bread! It’s the perfect fall treat to share with family and friends.

The Ingredient List

Okay, let’s gather our ingredients. Don’t worry, you probably have most of these already! All measurements are in US standard.

  • Dry Ingredients:
    • 1 ½ cups All-Purpose Flour
    • 1 teaspoon Baking Soda
    • 1 teaspoon Baking Powder
    • 1 teaspoon Ground Cinnamon
    • ½ teaspoon Ground Nutmeg
    • ¼ teaspoon Ground Ginger
    • ¼ teaspoon Ground Cloves
    • ½ teaspoon Salt
  • Wet Ingredients:
    • ¾ cup Vegetable Oil (or canola oil)
    • ¾ cup Granulated Sugar
    • ½ cup Packed Brown Sugar
    • 1 cup Pumpkin Puree (not pumpkin pie filling!)
    • 1 (3.4 oz) package Vanilla Instant Pudding Mix (the dry kind!)
    • 2 Large Eggs
    • 1 teaspoon Vanilla Extract
  • Optional Topping (for extra flair):
    • 2 tablespoons Butter, melted
    • 2 tablespoons Turbinado Sugar (raw sugar)

Step-by-Step Cooking Instructions

Now for the fun part! Let’s bake this delicious bread.

Step 1: Preheat and Prep

  • Preheat your oven to 350°F (175°C).
  • Grease and flour a 9×5 inch loaf pan. This prevents sticking and helps the bread release cleanly. You can also use baking spray with flour.

Step 2: Combine Dry Ingredients

  • In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Whisking ensures everything is evenly distributed.

Step 3: Cream Wet Ingredients

  • In a separate bowl, combine the vegetable oil, granulated sugar, and brown sugar. Beat with an electric mixer until well combined. Don’t worry about creaming it like you would for a cake; just make sure the sugars are incorporated.
  • Add the pumpkin puree and vanilla pudding mix. Beat until smooth. This is where the magic starts – that pudding mix is already working its moisture-boosting power!
  • Beat in the eggs one at a time, then stir in the vanilla extract.

Step 4: Combine Wet and Dry

  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix! Overmixing can lead to tough bread. A few streaks of flour are okay.

Step 5: Bake!

  • Pour the batter into the prepared loaf pan and spread evenly.
  • Optional Topping: If using, brush the top of the bread with melted butter and sprinkle generously with turbinado sugar.
  • Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean (or with a few moist crumbs attached). Baking times can vary depending on your oven.

Step 6: Cool and Enjoy

  • Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Resist the urge to cut into it while it’s still warm! It needs time to set.

Tips, Variations, and Serving Suggestions

Troubleshooting:

  • Bread is dry: You may have overbaked it. Check for doneness a bit earlier next time. Also, make sure you’re using pumpkin puree, not pumpkin pie filling.
  • Bread is too dense: You may have overmixed the batter. Gently fold the dry ingredients into the wet ingredients until just combined.
  • Bread is sinking in the middle: Your oven temperature may be too low.

Variations:

  • Chocolate Chip Pumpkin Bread: Add ½ cup of chocolate chips to the batter.
  • Walnut or Pecan Pumpkin Bread: Stir in ½ – 1 cup of chopped walnuts or pecans.
  • Cream Cheese Swirl: Make a simple cream cheese swirl by mixing 2 oz softened cream cheese with 2 tablespoons of sugar and a teaspoon of vanilla. Dollop spoonfuls over the batter in the pan and swirl with a knife.
  • Spiced Glaze: Combine powdered sugar with a little milk and a pinch of pumpkin pie spice for a simple glaze.

Serving Suggestions:

  • Warm with Butter: The classic!
  • With a Cup of Coffee or Tea: Perfect for a cozy autumn morning.
  • As a Gift: Package a slice in cellophane wrap with a ribbon for a thoughtful homemade gift.

Nutritional Information (Approximate, per slice – assuming 12 slices)

Please note that this is an estimate and can vary based on ingredient brands and slice size.

  • Calories: 280-320
  • Fat: 12-15g
  • Saturated Fat: 2-3g
  • Cholesterol: 45-50mg
  • Sodium: 250-300mg
  • Carbohydrates: 40-45g
  • Fiber: 2-3g
  • Sugar: 20-25g
  • Protein: 4-5g

Don’t wait any longer! This BEST Pumpkin Bread with Vanilla Pudding | The Top Meal is calling your name. It’s the perfect way to celebrate the fall season. Gather your ingredients, preheat your oven, and get ready to enjoy the most delicious, moist pumpkin bread you’ve ever had. Happy baking!

Leave a Comment