Pumpkin Bread with Vanilla Pudding Recipe

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This Pumpkin Bread with Vanilla Pudding recipe isn’t just a mere staple in my fall baking repertoire; it’s a piece that breathes life into those chilly afternoons, promising smiles and warmth with every bite.

What sets this pumpkin bread apart is the secret ingredient—vanilla pudding. Yes, you heard that right! The pudding doesn’t just add moisture; it infuses the bread with a creamy texture and a lush vanilla flavor that beautifully complements the spicy richness of the pumpkin.

How to make Pumpkin Bread with Vanilla Pudding

Pumpkin Bread with Vanilla Pudding is a moist, flavorful bread made with a mix of pumpkin puree and vanilla pudding. The addition of vanilla pudding helps keep the bread extra moist and tender, adding a subtle vanilla flavor and improving the texture.

Ingredients:

• 1 box (about 15 oz) of vanilla pudding mix (make sure it’s the instant kind)
• 1 can (15 oz) pure pumpkin puree (not pumpkin pie filling)
• 4 large eggs
• 1 cup vegetable oil
• 2/3 cup water
• 2 cups granulated sugar
• 3 1/2 cups all-purpose flour
• 2 tsp baking soda
• 1 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cloves
• Optional Ingredients for Serving:
• Powdered sugar for dusting
• Whipped cream
• A scoop of vanilla ice cream

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour two 9×5-inch loaf pans to prevent them from sticking.
2. Combine Wet Ingredients: In a large mixing bowl, whisk together the eggs, vegetable oil, water, and pumpkin puree until smooth.
3. Mix in the Pudding: Add the vanilla pudding mix to the wet ingredients, stirring until well combined and smooth.
4. Add Dry Ingredients: In another bowl, whisk together the sugar, flour, baking soda, salt, cinnamon, nutmeg, and cloves. Gradually add these dry ingredients to the pumpkin mixture, stirring until blended. Avoid overmixing to keep the bread nice and tender.
5. Bake the Bread: Divide the batter evenly between the two prepared loaf pans. Place in the preheated oven and bake for about 60-70 minutes, or until a toothpick inserted into the center of the loaves comes out clean.
6. Cool Before Serving: Allow the bread to cool in the pans for about 10 minutes, then turn out onto wire racks to cool completely. This ensures the bread settles and solidifies for perfect slices.
7. Serving Suggestions: Dust the cooled loaves with powdered sugar just before serving for a beautiful presentation and extra sweetness. To make it even more special, serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream.

Tips for Perfect Pumpkin Bread with Vanilla Pudding:

• Ingredient Temperature: Ensure all ingredients are at room temperature to facilitate better mixing.
• Do Not Overmix: When combining wet and dry ingredients, stir just until combined. Overmixing can result in dense, tough bread.
• Check for Doneness: Ovens can vary, so check your bread for doneness after 55 minutes. A toothpick inserted into the center should come out clean or with a few moist crumbs.
• Storing Your Bread: This pumpkin bread with vanilla pudding will stay moist and delicious for several days when wrapped in plastic wrap or stored in an airtight container at room temperature. It also freezes beautifully if you want to save some for later!

What to serve with

Pumpkin Bread with Vanilla Pudding is a delightful treat that can be served on its own or dressed up with various accompaniments to enhance its flavors and textures.

1. Beverages

• Hot Coffee or Tea: A hot cup of coffee or a soothing tea pairs beautifully with the spiciness of the pumpkin bread. The warmth of the beverage will help accentuate the flavors and spices in the bread.
• Spiced Cider: Warm apple cider with a hint of cinnamon or nutmeg perfectly complements the flavors in pumpkin bread, making it a great choice for fall gatherings.
• Milk: Sometimes, a simple glass of milk is all you need to enjoy with a slice of moist, delicious pumpkin bread. This is especially appealing when serving the bread to children.

2. Creams and Toppings

• Whipped Cream: A dollop of whipped cream on top of each slice adds a light and airy texture, contrasting nicely with the density of the bread.
• Vanilla Ice Cream: Serve a warm slice of pumpkin bread with a scoop of vanilla ice cream for a delightful treat that balances warm and cold sensations.
• Cream Cheese Frosting: Spread or dollop cream cheese frosting on your pumpkin bread for a touch of tangy sweetness that goes incredibly well with the flavors in the bread.

3. Nuts and Seeds

• Toasted Pecans or Walnuts: To add a crunchy texture to your dish, top the bread with toasted nuts before serving.
• Pumpkin Seeds: Sprinkle roasted pumpkin seeds on top for a festive and crunchy garnish that boosts the pumpkin flavor.

4. Syrups and Sauces

• Caramel Sauce: Drizzle caramel sauce over your pumpkin bread to add a sweet and buttery flavor that’s hard to resist.
• Maple Syrup: A light drizzle of maple syrup can enhance the pumpkin bread’s inherent sweetness and spiciness.

5. Fruit Companions

• Fresh Berries: A side of fresh raspberries, blueberries, or sliced strawberries can add a refreshing, tart contrast to the sweet and spicy bread.
• Warm Apple Slices: Lightly sautéed apple slices with cinnamon make a warm, comforting side that pairs wonderfully with pumpkin bread.

6. Cheese Pairings

• Soft Cheeses: Serve your pumpkin bread with a side of soft cheeses like Brie or Camembert for a creamy texture contrast.
• Sharp Cheddar: Sharp cheddar provides a nice bite that balances well with the bread’s sweet and spiced elements.

7. Spreads

• Apple Butter: Spread apple butter on your pumpkin bread for an extra layer of fall flavor.
• Nut Butter: A spread of almond or peanut butter can add a protein-rich dimension to your pumpkin bread snack, making it more filling.

Ingredients Substitutes

Making Pumpkin Bread with Vanilla Pudding allows for a deliciously moist and flavorful dessert or snack. However, you might find yourself needing to substitute one or more ingredients due to dietary restrictions, allergies, or simply because you ran out of an item. Below are detailed substitutes for key ingredients in pumpkin bread and vanilla pudding recipes:

For Pumpkin Bread:

Pumpkin Puree:

• Substitute: Sweet potato puree or butternut squash puree. These alternatives will maintain the moist texture and have a similar sweet, earthy flavor profile.

All-purpose Flour:

• Gluten-Free Option: Use a gluten-free all-purpose flour blend that can be substituted one-for-one. Ensure it contains xanthan gum to emulate the texture of gluten.
• Whole Wheat Flour: You can also use whole wheat flour for a healthier option, though the bread may be denser. Try using half whole wheat and half all-purpose flour to maintain a lighter texture.

Eggs:

• Flaxseed Eggs: For each egg required, mix 1 tablespoon ground flaxseed with 3 tablespoons water. Let it rest until it becomes gelatinous. This is a great vegan option.
• Applesauce: Use 1/4 cup of unsweetened applesauce to replace one egg. This also adds to the moistness of the bread.

Sugar:

• Maple Syrup or Honey: Use 3/4 cup for every 1 cup of sugar. You may need to reduce other liquids slightly.
• Coconut Sugar: A more natural alternative can be substituted in a 1:1 ratio.

Oil:

• Applesauce: Use unsweetened applesauce in a 1:1 ratio for a lower-fat version.
• Melted Butter: Use an equal amount of melted butter for a richer flavor. This changes the fat content.

For Vanilla Pudding:

Milk:

• Almond Milk or Coconut Milk: For a dairy-free version, use unsweetened almond milk, coconut milk, or any other plant-based milk you prefer. The texture might be slightly less creamy.
• Heavy Cream: Substitute part of the milk with heavy cream for an even richer pudding.

Sugar:

• Agave Syrup or Honey: Start with half the amount of sugar called for and adjust to taste since these are sweeter than granulated sugar.
• Erythritol or Stevia: For a sugar-free version, use a sugar substitute following the package substitution ratio.

Cornstarch (for thickening):

• Arrowroot Powder: Use in a 1:1 ratio as a gluten-free and corn-free alternative.
• Rice Flour: Another gluten-free option, but you may need to adjust the quantity. Start with 1.5 times the amount of cornstarch required and adapt as needed.

Final Thoughts

Now that you’re armed with this heartwarming Pumpkin Bread with Vanilla Pudding recipe, I encourage you to don your apron, embrace the spirit of autumn, and fill your home with the delicious aromas of pumpkin and vanilla.

More Pudding Recipes:

• Strawberry Banana Pudding Recipe
• Churchill’s Infamous Pudding Recipe
• Healthy Banana Pudding