This moist Pumpkin Bread Recipe is easy to make, with a secret ingredient of vanilla pudding mix that makes every slice extra soft and full of pumpkin flavor. The whole loaf costs about $3.14, or just $0.35 per serving!
I’m pretty picky about pumpkin bread because I want every slice to be moist, tender, and full of pumpkin flavor. I don’t like dry or crumbly bread, so I started adding instant vanilla pudding mix to the batter. It’s a simple little trick that makes a big difference, and my family loves it!
Why You’ll Love This Recipe!
- No mixer needed. Stir everything together in one bowl with a spoon.
- Uses about one cup of pumpkin. Save the rest of the can for another treat.
- Moist and delicious. The pudding mix in this recipe makes the bread so moist.
- Easy to make with pantry ingredients. The ingredients are simple!
After more than 14 years of developing dessert recipes, I know the best recipes are the ones busy families can fit into their day. This Pumpkin Bread uses simple pantry staples and comes together quickly, giving you a homemade fall treat without spending hours in the kitchen.
We also love to make Apple Bread and Banana Pineapple Bread.
Why Pudding Mix Makes Better Pumpkin Bread
Instant pudding mix is mostly sugar and modified cornstarch, which holds on to moisture while the bread bakes. That’s why this loaf stays soft and tender instead of drying out by day two. It also adds a little vanilla flavor without one more ingredient to measure. One small box costs about $0.98, cheaper than adding sour cream or extra butter for moisture.
Which Pudding Mix to Buy
Grab the small 3.4-ounce box of instant vanilla pudding. That’s what this recipe was tested with, and it goes into the bowl dry, straight from the box. Don’t make the pudding first.
Watch the box size. Cook-and-serve boxes are usually 3 ounces, and sugar-free instant boxes are only about 1 ounce, so they won’t measure the same in the batter. If you only have the large 5.1-ounce box, measure out about ⅔ of it.
I’ve only tested this loaf with instant vanilla, so that’s the one I can promise.
Ingredients
- All-Purpose Flour. Spoon the flour into your measuring cup and level it off with a knife. Scooping straight from the bag packs in too much flour and makes the bread dry.
- Baking Soda. Helps the loaf rise. Out of it? See our Best Baking Soda Substitutes.
- Salt. Just ¼ teaspoon brings out the spices.
- Sugar. Granulated sugar. The pudding mix adds sweetness too, so don’t add extra.
- Instant Vanilla Pudding Mix. One small (3.4 oz) box, dry, straight from the package. Use instant, not cook-and-serve. This is what keeps the bread so moist.
- Cinnamon and Pumpkin Pie Spice. Together they give the warm pumpkin-pie flavor. Learn how to make pumpkin pie spice.
- Vegetable Oil. Oil (not butter) keeps quick breads soft for days.
- Large Eggs. Room-temperature eggs blend more easily into the batter.
- Canned Pumpkin. You need 1 cup, a little more than half a 15-ounce can. Use plain pumpkin puree, not pumpkin pie filling, which already has sugar and spices.
Skip to the bottom of the post and find the complete ingredient list.
How to Make Pumpkin Bread
Step 1 – Heat Oven – Preheat the oven to 350 degrees.
Step 2. Prepare Loaf Pan – Spray a 9×5-inch loaf pan with cooking spray. For easy removal, line it with a strip of parchment that hangs over the long sides.
Step 3 – Combine Dry Ingredients – Get out a large bowl and combine all of the dry ingredients.
Step 4 – Stir in Wet Ingredients – Add the oil, eggs and pumpkin and stir just until no dry flour is left. The batter will be thick.
Step 5 – Bake – Spread the batter in the pan and bake 55–65 minutes, until the top springs back and a toothpick in the center comes out with a few moist crumbs. If the top browns before the center is done, lay a piece of foil loosely over it for the last 15 minutes.
Step 6 – Cool – Cool in the pan 10–15 minutes, then lift out and cool on a wire rack. Slicing it fully cooled gives clean slices.
Pro Tips
- Homemade Pumpkin Puree. If you bake with pumpkin often, homemade pumpkin puree saves money. Make it thick, not watery, so the loaf doesn’t turn gummy.
- Mini Loaves for Gifts. This batter fills 3 mini loaf pans (about 5¾ × 3 inches). Bake for 30–40 minutes and start checking early with a toothpick.
- Stop Stirring Early. Overmixing develops the gluten in the flour, which makes the loaf tough and can leave tunnels inside. Stir only until the flour disappears.
- Leftover Pumpkin. You’ll have about ¾ cup left in the can. Freeze it in a zip-top bag for your next loaf, or use it in our Pumpkin Pudding.
Variations
- Stir-Ins. Fold in up to ¾ cup total of chocolate chips, chopped walnuts or pecans, or dried cranberries right before the batter goes into the pan.
- Cinnamon Sugar Top. Sprinkle 1 teaspoon cinnamon sugar over the batter before baking for a crackly, sparkly top.
- Pumpkin Muffins. Fill lined muffin cups about ¾ full and bake at 350°F for 18–22 minutes. The batter makes about 12 regular muffins.
- Cream Cheese Frosting. Spread cream cheese frosting over the cooled loaf for a dessert-style bread.
Storage
Room temperature: Once the loaf is completely cool, wrap it tightly in plastic wrap or keep it in an airtight container for up to 3 days.
Freezer: Wrap the whole loaf or individual slices in plastic wrap, then put them in a freezer bag. Freeze for up to 3 months. Thaw slices on the counter for about 30 minutes, or overnight for a whole loaf.
Frequently Asked Questions
We recommend inserting a knife or toothpick into center of bread. If it comes out clean with soft crumbs, then bread is finished cooking.
To easily remove the pumpkin bread from the loaf pan, we recommend lining it with parchment paper.
That’s normal! The outside sets first while the middle keeps rising, so it splits down the center. It’s a sign of a good rise, not a mistake.
Yes, they are the same thing. There are no other ingredients added and it is just simply pumpkin.
It was likely pulled out a few minutes early or the oven door was opened too often. Check with a toothpick in the very center before taking it out.
No. Use instant pudding mix; it’s what this recipe was made with.
More Easy Pumpkin Recipes
Try this easy pumpkin bread recipe for all the flavors of Fall. Once you make it, leave a comment please.
Pumpkin Bread
Ingredients
- 1 1/2 cups flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sugar
- 1 3.4 ounce box instant vanilla pudding mix
- 1/2 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 cup vegetable oil
- 2 eggs
- 1 cup canned pumpkin puree
See how we calculate recipe costs.
Instructions
- Preheat oven to 350 F.
- Spray 9″ x 5″ loaf pan.
- Mix all dry ingredients.
- Slowly stir in wet ingredients. Stir until well combined.
- Pour batter into prepared loaf pan.
- Bake at 350 F for 55 – 65 minutes, or until knife inserted in the center comes out clean.
- Cool in the pan 10–15 minutes, then remove to a wire rack to cool completely before slicing
Is the pudding instant or the kind you cook?
I used instant for this recipe.