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4.28 from 22 votes

Vanilla Pudding Pumpkin Cake Bread

A yummy dessert bread that tastes like pumpkin cake-- it's a seasonal favorite that's easy enough for any level of baker.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Breakfast, Brunch, Dessert
Cuisine: American
Servings: 8
Calories: 462kcal

Ingredients

  • 1 and 3/4 cup flour
  • 1 3.4 oz package dry instant vanilla pudding
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1/2 cup butter melted
  • 1 cup sugar
  • 15 oz pure plain pumpkin puree
  • 2 large eggs lightly beaten
  • 1/3 cup chopped walnuts
  • powdered sugar or frosting for topping

Instructions

  • Butter an 8×4 inch loaf pan.
  • In a large mixing bowl, use a fork to stir together the flour, dry pudding mix, baking powder, baking soda, pumpkin pie spice and cinnamon.
  • In the bowl of a stand mixer, add the melted butter, sugar, pumpkin puree and eggs. Using the paddle attachment, stir everything together until the mixture's smooth. Slowly stir in the dry ingredients, a little at a time, just until everything's evenly combined.
  • Transfer the batter into the prepared pan. Sprinkle the nuts evenly out over top of the batter.
  • Bake at 350 degrees for 60 to 65 minutes, or until a wooden skewer or butter knife inserted into the center comes out clean.
  • Let the pumpkin bread cool in the pan for ten minutes, away from heat. Run a butter knife around the edges to loosen the loaf from the pan. Carefully remove the bread to a wire rack to finish cooling.
  • Add 1/4 cup of powdered sugar to a mesh strainer. Sift out over top of the cooled pumpkin bread until it's evenly coated.
  • Slice and serve! This pairs well with coffee, tea, or milk.

Notes

recipe adapted from Chin Deep

Nutrition

Calories: 462kcal | Carbohydrates: 48g | Protein: 2g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 71mg | Sodium: 380mg | Potassium: 267mg | Fiber: 1g | Sugar: 44g | Vitamin A: 414IU | Calcium: 91mg | Iron: 1mg