Description
Delicious pumpkin bread made moist with vanilla pudding.
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup sugar
- 1/2 cup vegetable oil
- 1/4 cup vanilla pudding mix
- 2 eggs
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine pumpkin puree, sugar, and vegetable oil.
- Add in the vanilla pudding mix and eggs. Mix well.
- In another bowl, whisk together flour, baking soda, baking powder, salt, and spices.
- Gradually add the dry ingredients to the wet mixture. Stir until combined.
- Pour the batter into a greased loaf pan.
- Bake for 60-70 minutes, or until a toothpick comes out clean.
- Let cool before slicing.
Notes
- Use canned pumpkin puree for convenience.
- Store leftovers in an airtight container.
- Can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Pumpkin Bread, Vanilla Pudding, Fall Recipes