Vanilla pudding pumpkin bread is a soft and moist treat that’s perfect for fall or anytime you want a cozy snack. It has the warm flavors of pumpkin mixed with a sweet hint of vanilla, and the pudding inside makes it extra tender and creamy without being heavy.
I love how easy this bread is to make, and how the pudding gives it a slight richness that makes every bite feel like a little bit of comfort. It’s my go-to when I want something sweet but not too sweet, and it always gets compliments from friends and family. Plus, the pumpkin adds a subtle earthiness that balances out the sweetness beautifully.
My favorite way to enjoy it is slightly toasted with a bit of butter melted on top, especially with a hot cup of tea or coffee. It’s great for breakfast, a midday snack, or even a simple dessert. If you have leftover bread, try warming it up the next day—the flavors really deepen and it feels like a fresh treat all over again!
Key Ingredients & Substitutions
Spice Cake Mix: This is the base of the bread and gives it warm autumn spices like cinnamon, nutmeg, and clove. If you don’t have a spice cake mix, try using yellow cake mix with 1-2 teaspoons of pumpkin pie spice added.
Instant Vanilla Pudding Mix: The pudding mix keeps the bread extra moist and tender. You can swap vanilla pudding for butterscotch or caramel to add a different flavor twist.
Canned Pumpkin: Use pure canned pumpkin, not pumpkin pie filling which has added sugar and spices. If fresh pumpkin is your only option, roast and puree it, but drain any excess water for best results.
Eggs and Oil: Eggs help bind everything together, while the oil keeps the bread moist. You can replace vegetable oil with melted coconut oil or a neutral oil you like.
How Can I Make Sure My Pumpkin Bread Bakes Perfectly Every Time?
Getting the right texture means a few simple steps:
- Mix Gently: Avoid over-mixing the batter once you add the wet ingredients. Mix just until combined to keep the bread tender.
- Use the Right Pan: A standard 9×5 loaf pan works best. Grease and flour it well or use parchment paper to prevent sticking.
- Check Doneness Early: Start testing your bread with a toothpick at 60 minutes. A clean toothpick or one with a few moist crumbs means it’s ready.
- Cool Properly: Let the bread cool in the pan for 10 minutes before removing to avoid breaking. Then cool completely on a wire rack to prevent sogginess.
These tips help you bake a soft, moist pumpkin bread with a tender crumb that slices beautifully every time!
Equipment You’ll Need
- 9×5-inch loaf pan – I use this size because it helps the bread bake evenly without spilling over.
- Mixing bowls – a large bowl for mixing all the ingredients easily.
- Whisk or hand mixer – makes blending the batter smooth and helps combine ingredients quickly.
- Measuring cups and spoons – for accurate measurements of pumpkin, water, and oil.
- Cooling rack – helps the bread cool evenly and prevents sogginess.
- Parchment paper (optional) – line the pan for easy removal and cleanup.
Flavor Variations & Add-Ins
- Chocolate chips – add a handful to the batter for extra sweetness and texture.
- nuts (pecans or walnuts) – fold in ½ cup for crunch and richness.
- Spice adjustments – increase cinnamon or add ginger for a spicier kick, perfect for extra warmth.
- Swirl in cream cheese or caramel before baking – creates a sweet, gooey ribbon inside.
Vanilla Pudding Pumpkin Bread
Ingredients You’ll Need:
- 1 box (15.25 oz) spice cake mix
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 cup canned pumpkin (not pumpkin pie filling)
- 3 large eggs
- ½ cup vegetable oil
- ¼ cup water
- Optional: powdered sugar for dusting
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 60 to 70 minutes to bake. Include a little extra time for cooling—about 10 minutes in the pan and then fully on a wire rack before serving.
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper so your pumpkin bread won’t stick.
2. Mix Dry Ingredients:
In a large bowl, combine the spice cake mix and instant vanilla pudding mix. Stir them together so they’re evenly combined.
3. Add Wet Ingredients and Mix:
Add the canned pumpkin, eggs, vegetable oil, and water to the dry ingredients. Using a hand mixer or stand mixer, blend everything on medium speed until the batter is smooth and well mixed.
4. Bake the Bread:
Pour the batter into your prepared loaf pan, spreading it evenly. Place it in the oven and bake for 60 to 70 minutes. Check doneness by inserting a toothpick in the center—it should come out clean or with a few moist crumbs.
5. Cool and Serve:
Let the pumpkin bread cool in the pan for about 10 minutes, then gently remove it and transfer to a wire rack to cool completely. Once cooled, you can dust the top with powdered sugar if you like. Slice and enjoy plain or with a bit of whipped cream or cream cheese spread for extra yum!
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can! Use about 1 cup of cooked, pureed fresh pumpkin. Be sure to drain any excess liquid to keep the bread from becoming too wet.
How Should I Store Leftover Pumpkin Bread?
Wrap the bread tightly with plastic wrap or store it in an airtight container. Keep it at room temperature for up to 3 days or refrigerate for up to a week.
Can I Add Nuts or Chocolate Chips?
Absolutely! Fold in ½ cup of chopped nuts or chocolate chips into the batter before baking for extra texture and flavor.
Can I Make This Bread Ahead of Time?
Yes! Bake the bread, then wrap it well and store it at room temperature. It tastes great the next day and can also be frozen for longer storage.
