This moist and flavorful Vanilla Pudding Pumpkin Bread is the perfect fall treat—easy to make, incredibly cozy, and always a crowd-pleaser.

Scale

1 package (3.4 oz) vanilla instant pudding mix

1 can (15 oz) pumpkin puree

1 ¾ cups all-purpose flour

1 tablespoon baking powder

1 tablespoon pumpkin spice

1 teaspoon baking soda

⅓ cup vegetable oil

2 large eggs

1 cup granulated sugar

1. Preheat oven to 350°F and grease a loaf pan or spray with oil.

2. In a large bowl, whisk eggs and oil until well combined.

3. Add pumpkin puree and sugar. Mix until smooth.

4. Add flour, baking powder, pumpkin spice, baking soda, and pudding mix. Stir until just combined.

5. Pour the batter into the prepared loaf pan.

6. Bake for 1 hour, or until a toothpick inserted in the center comes out clean.

7. Let the bread cool in the pan for 15-30 minutes before slicing.

Make sure the bread is fully cool before storing.

Wrap loosely in paper towels and keep in a zip-top bag or airtight container at room temperature.

To freeze, wrap in plastic wrap and then in foil. Keeps up to 3 months.

To reheat, let bread come to room temperature and warm in a 350°F oven for 5–7 minutes.

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