Description
This Vanilla Spiced Pumpkin Bread is a moist and flavorful treat perfect for the fall season
It combines warm spices with a subtle hint of vanilla to create a comforting aroma and taste
The bread has a tender crumb and a slightly sweet flavor that makes it ideal for breakfast or an afternoon snack
Its rich texture and inviting scent make it a favorite for cozy gatherings and festive occasions
Ingredients
5 eggs
1 cup oil (I use sunflower oil; canola or vegetable are good, too)
15 oz. can 100% pure pumpkin puree, (NOT pie filling)
2 cups all-purpose flour
1 cup sugar
2 packages (3 oz. each) cook and serve vanilla pudding mix
1 tsp. baking soda
1 1/2 tsp. ground cinnamon
1/2 tsp. salt
Instructions
Preheat oven to 325 degrees.
Grease 5 small loaf pans (approximately 5 3/4 x 3 x 2 inches).
In a large bowl, beat the eggs. Add oil and pumpkin puree, beating until smooth.
In a medium bowl, combine flour, sugar, pudding mix, baking soda, cinnamon, and salt. Stir to combine. Gradually add this dry mixture to the pumpkin mixture, beating after each addition until well blended.
Divide the batter evenly among the prepared loaf pans. Place the pans on a large baking sheet before putting them in the oven.
Bake for about 40 minutes, or until a toothpick inserted in the center comes out clean.
Let the loaves cool in the pans for 10 minutes, then transfer to a wire cooling rack to cool completely.
Notes
Vanilla Spiced Pumpkin Bread is best when cooled completely before slicing
Avoid overmixing batter to keep bread tender and moist
Use room temperature ingredients for better texture
Check doneness with a toothpick to avoid underbaking
Store wrapped to maintain freshness longer
- Prep Time: 20
- Cook Time: 40
- Method: Baked
- Cuisine: American
Nutrition
- Calories: 270