Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 box (3.4 oz) instant vanilla pudding mix
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- 1 cup canned pumpkin puree
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- ½ cup vegetable oil
- ¼ cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line with parchment paper.
- In a large bowl, whisk together flour, pudding mix, baking soda, pumpkin pie spice, and salt.
- In another bowl, mix pumpkin puree, sugars, eggs, oil, milk, and vanilla until smooth.
- Gradually add the dry ingredients into the wet, stirring just until combined. Do not overmix.
- Pour batter into the prepared pan and smooth the top with a spatula.
- Bake for 55–65 minutes or until a toothpick comes out clean.
- Let the bread cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
Notes
- Always use pure pumpkin puree, not pumpkin pie filling.
- Let the loaf cool fully before slicing for best texture and shape.
- This bread freezes beautifully—wrap well and thaw overnight before serving.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Quick Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian