Vanilla Pudding Pumpkin Bread (Moist & Easy One-Bowl Recipe)

The first chilly weekend of fall always has me reaching for my coziest cardigan, lighting a cinnamon-scented candle, and baking something sweet. This year, I pulled out my favorite mixing bowl and whipped up this vanilla pudding pumpkin bread. One bite in, and I was wrapped in everything warm and familiar. The vanilla instant pudding gives it a dreamy texture, and the pumpkin spice fills the whole house with a hug.

Why You’ll Love This Pumpkin Bread

This vanilla pudding pumpkin bread recipe comes together in just one bowl, no mixer or kneading required. You’ll love how the vanilla pudding pumpkin bread stays soft for days. It’s quick, unfussy, and perfect for a weekend bake or a midweek pick-me-up. The vanilla pudding keeps it incredibly soft, almost like a slice of cake but with just enough density to slice cleanly.

You’ll get rich pumpkin flavor in every bite, balanced with warm spices and a gentle sweetness. It’s cozy, comforting, and foolproof — a new go-to for any fall baking moment.

Key Ingredients & Why They Matter

Every part of this vanilla pudding pumpkin bread helps create that signature soft crumb and warm fall flavor.

Pumpkin Puree

Pumpkin puree brings moisture, deep orange color, and that classic fall flavor. Be sure to use pure pumpkin, not pie filling, for best results.

Vanilla Instant Pudding Mix (dry)

This little secret ingredient does double duty: it adds extra moisture and helps the bread hold its tender, tight crumb. It’s what gives the loaf that soft, slightly bouncy texture.

Pumpkin Spice Blend

The pumpkin spice mix combines cinnamon, nutmeg, ginger, cloves, and allspice. Together, they create that nostalgic, aromatic depth we crave in pumpkin bakes.

Oil and Eggs

Oil gives the bread richness without heaviness, while eggs help it rise and hold shape. You can use canola, vegetable, or even light olive oil depending on what you have on hand.

Flour, Leaveners, and Sugar

All-purpose flour keeps things simple. Baking powder and soda give a gentle lift. And sugar (or your preferred alternative) sweetens everything just enough to feel like a treat — but not a sugar bomb.

How to Make Vanilla Pudding Pumpkin Bread (Step-by-Step)

Prep and Preheat

Start by preheating your oven to 350°F. Grease a standard loaf pan with butter or nonstick spray. I sometimes line the bottom with parchment for easier removal.

Mix Wet Ingredients

In a large mixing bowl, whisk together the eggs and oil until smooth. Add the pumpkin puree and sugar, stirring until everything looks creamy and golden.

Add and Combine Dry Ingredients

Without dirtying another bowl, sprinkle the flour, pudding mix, pumpkin spice, baking powder, and baking soda directly over the wet mixture. Use a spoon to gently stir the dry ingredients on top before folding everything together. Stir just until combined — the batter will be thick.

Pour, Bake, and Cool

Scrape the vanilla pudding pumpkin bread batter into your prepared pan and smooth the top. Bake for about 60 minutes, or until a toothpick inserted in the center comes out clean. Let it cool completely in the pan before slicing — it slices best when cool.

Tips for Perfect Pumpkin Bread

Avoid overmixing your vanilla pudding pumpkin bread batter — that’s key to keeping it tender and moist. Always check doneness with a toothpick right in the center. If it comes out clean or with just a few crumbs, it’s ready. And as tempting as it is, let the loaf cool before slicing. It holds together much better that way.

Easy Variations & Add-Ins

You can easily swap in gluten-free flour if needed — just use a one-to-one baking blend. Want to play with flavor? Try butterscotch or white chocolate pudding mix for something new. Stir in a handful of chocolate chips, walnuts, or even dried cranberries for extra personality. It’s a very forgiving base!

Storage & Freezing Instructions

Once the vanilla pudding pumpkin bread is completely cool, wrap it in a paper towel and seal it in a zip-top bag. It’ll stay moist on the counter for about 4 days. For longer storage, wrap the loaf in plastic and then foil, and freeze it for up to 3 months. To reheat, thaw first, then warm slices in a 350°F oven for about 5 to 7 minutes. It tastes like it was just baked.

Vanilla Pudding Pumpkin Bread Recipe

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Related Recipes to Try

If you’re in a cozy cooking mood, you might also love this creamy vegan pumpkin pasta for cozy fall dinners. Or for more pumpkin sweetness, check out these pumpkin cupcakes with cinnamon cream cheese frosting or my favorite chewy pumpkin chocolate chip cookies. And don’t miss my easy pumpkin bread with classic fall spices if you want a simpler version.

Final Thoughts

This vanilla pudding pumpkin bread is pure fall comfort in loaf form. It’s easy, adaptable, and full of flavor. Whether you stick with the classic or try a twist, I hope it becomes a regular in your kitchen too. If you bake it, leave a comment or review — I’d love to hear how it turns out!

And if you’re collecting cozy baking ideas, you can also follow along on Pinterest for more inspiration.

Frequently Asked Questions