Should bread pudding be soggy?

Bread pudding should be moist and custardy, but not soggy. For this pumpkin bread, you want a soft, tender texture without wet spots.

Why is my pumpkin bread mushy?

It might be underbaked or overmixed. Make sure to bake until a toothpick comes out clean, and gently stir the batter just until combined.

At room temperature, it’ll last 3 to 4 days if wrapped well. In the freezer, it keeps beautifully for up to 3 months.

If you’re making a traditional bread pudding, soaking for 30 minutes to 2 hours is fine. This pumpkin bread doesn’t need soaking — just mix and bake.

Moist, soft, and perfectly spiced pumpkin bread made with vanilla pudding mix. This easy one-bowl recipe is perfect for fall baking!

Scale

1 package (3.4 oz) vanilla instant pudding mix (dry)

1 can (15 oz) pumpkin puree

1 ¾ cups all-purpose flour

1 tbsp baking powder

1 tbsp pumpkin spice

1 tsp baking soda

⅓ cup oil (canola, sunflower, vegetable, or olive)

2 eggs

1 cup sugar (or preferred alternative)

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1. Preheat oven to 350°F and grease a loaf pan.

2. In a large bowl, whisk together eggs and oil until smooth.

3. Add pumpkin puree and sugar; mix until creamy.

4. Sprinkle flour, pudding mix, pumpkin spice, baking powder, and baking soda over the wet ingredients.

5. Stir the dry ingredients gently on top first, then fold everything together until just combined.

6. Pour the thick batter into the greased pan and smooth the top.

7. Bake for 60 minutes or until a toothpick comes out clean.

8. Let cool completely in the pan before slicing.

Avoid overmixing to keep the bread tender.

Try it with chocolate chips, nuts, or dried cranberries.

For storage, wrap in paper towel and keep in a zip-top bag at room temp for 3–4 days.

Freezes well up to 3 months wrapped tightly in plastic and foil.