Spiced Pumpkin Bread with Vanilla Pudding
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Looking to jazz up your Thanksgiving bread basket or Fall dessert table? Bake a batch of the BEST Vanilla Spiced Pumpkin Bread the next time you’re craving a pumpkin treat.
I considered titling this recipe “Pumpkin Bread for People Who Hate Pumpkin Bread”. But it doesn’t quite roll off the tongue, does it?
People who insist they don’t like pumpkin bread LOVED this version. Raved about it! Even asked me to make another batch immediately.
It’s that good!
We’re sharing tips to help you get the best results with this recipe. If you don’t need the tips, scroll to the bottom for the full recipe and a printable recipe card.
What makes this the BEST pumpkin bread recipe?
I’ve had a lot of pumpkin bread over the years. And I bet you have, too. So you’re probably wondering what makes this spiced pumpkin bread so special.
I’m convinced the vanilla pudding mix boosts plain, old pumpkin bread to something irresistible. It also yields a texture that is almost cake-like.
And the addition of cinnamon adds a nice warmth to this easy quick bread recipe, so you’ll taste the flavors of Fall in every bite. And take a look at the fantastic crumb. Soooo good!
This version remains my favorite. Heck, I like it more than Starbucks (which is good in a pinch!).
If you love pumpkin recipes, be sure to check out our homemade pumpkin cupcakes with brown butter frosting, air fryer pumpkin muffins and pumpkin cake with cream cheese frosting.
Spiced Pumpkin Bread Ingredients
- Large eggs – room temperature eggs will more easily mix with the oil and give a smoother batter
- Oil – I use sunflower oil but canola and vegetable are good, too
- Pumpkin puree – also called solid pack pumpkin. Do NOT substitute pumpkin pie filling – it has added sugar and spices that will alter your results.
- Flour – I’ve only used all-purpose flour in this recipe
- Granulate white sugar
- Vanilla pudding mix – the cook & serve kind. (Note: although I haven’t tried it myself, several readers have reported success using instant pudding mix).
- Other ingredients: salt, cinnamon, baking soda
Get the complete ingredients & directions in the recipe card below.
How to Make Pumpkin Bread with Vanilla Pudding
While the oven is preheating, grease your mini loaf pans and set aside.
Whisk the eggs in a large bowl then add the oil and pumpkin.
Stir the dry ingredients together in a mixing bowl. Add to the pumpkin mixture gradually, mixing after each addition.
Pour the batter into the prepared pans and place them on a sheet pan before setting in the oven.
Bake until a toothpick inserted in the center of a loaf comes out clean.
Allow the bread to rest for a few minutes before removing the loaves to a wire rack to finish cooling.
Tips for Making Vanilla Spiced Pumpkin Bread
- Use canned pumpkin puree (NOT pie filling). Puree has a thicker consistency and is 100% pumpkin – no spices or added sugar. I’m partial to Libby’s brand of pumpkin because it’s grown near my hometown in central Illinois (the Pumpkin Capital of the World).
- Use room-temperature ingredients – it helps everything blend together better.
- Don’t overmix the batter – you want to stir it until just combined for tender bread.
- The bread can be baked in 2 full-sized loaves if preferred – just adjust the bake time and cook them a little longer.
Recipe Substitutions and Variations
Want to change things up a bit? Try one of these ideas:
- Chocolate lovers version: fold in 3/4 cup of mini chocolate chips to the batter and sprinkle a handful over the top before baking.
- Make it nutty: add 1/2 cup of chopped pecans or walnuts to the batter. Top unbaked loaves with a sprinkling of chopped nuts prior to baking.
- Make it spicy: swap out the cinnamon for a pumpkin pie spice blend. If you like a deeper spice profile, double the quantity.
- Fruity version: fold a 1/2 cup of raisins into the batter.
- Be adventurous: substitute with other pudding flavors – butterscotch pudding is a tasty substitution for the vanilla pudding mix.
What to Serve with Pumpkin Bread
Serve slices of this flavorful bread with a hot cup of coffee or tea for breakfast or an afternoon snack. And it’s a great addition to a breakfast charcuterie board.
This homemade pumpkin bread is my go-to recipe for teacher, hostess and holiday gifts. Wrap loaves in cello bags and tie with a ribbon, bake them in these decorative pans or package with additional treats in these fun window treat boxes. They also hold up well if you’re mailing treats to hungry college students.
How to Store Leftover Pumpkin Loaf
Tightly wrap leftover loaves in plastic wrap or store in an airtight container. They’ll keep for 2-3 days at room temperature or 4-5 days in the refrigerator.
Can I freeze spiced pumpkin bread?
Yes, you can! This quick bread recipe freezes beautifully. I do a double layer of plastic wrap on cooled loaves then place them in a freezer bag for up to 2 months.
This vanilla pudding pumpkin bread has long-held a favored place in my recipe box. I’ve served it countless times for brunch, snacks, holiday entertaining and hostess gifts.
More Quick Bread Recipes…
Originally published 11/10/17 and updated on 9/18/20 and 8/26/25. I clipped the original recipe from a Taste of Home magazine years ago. As always, I’ve made a few modifications along the way.
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Vanilla Spiced Pumpkin Bread
Ingredients
- 5 eggs, room temperature
- 1 cup oil, (I used sunflower oil; canola or vegetable are good, too)
- 15 ounces 100% pure pumpkin puree, (NOT pie filling)
- 2 cups all-purpose flour
- 1 cup sugar
- 6 ounces cook & serve vanilla pudding mix, (2 – 3-ounce packages)
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
Instructions
- Preheat oven to 325℉.
- Grease (5) small loaf pans (approx. 5 3/4 x 3 x 2 size) and set aside.
- Beat the eggs in a large bowl. Add oil and pumpkin, beating until smooth.5 eggs, 1 cup oil, 15 ounces 100% pure pumpkin puree
- In a medium bowl, combine flour, sugar, pudding mix, baking soda, cinnamon and salt. Stir to combine. Gradually add to the pumpkin mixture, beating after each addition.2 cups all-purpose flour, 1 cup sugar, 6 ounces cook & serve vanilla pudding mix, 1 teaspoon baking soda, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon salt
- Divide batter equally between the loaf pans. Place pans on a large baking sheet prior to placing in the oven.
- Bake for approximately 40 minutes. Bread is done when a toothpick inserted in the center comes out clean.
- Allow to cool in the pans for 10 minutes, then turn onto a wire cooling rack until completely cooled.
Notes
- Recipe makes 5 mini loaves but you can bake it in 2 larger loaf pans if preferred. You’ll need to bake it slightly longer if using the larger pans.
- Store leftovers tightly wrapped or in an airtight container. They’ll keep for 2-3 days on the counter or 4-5 days in the refrigerator.
- To freeze: Wrap cooled loaves in a double layer of plastic wrap and place in freezer bags. They’ll keep for about 2 months (if they last that long). To use, defrost in the refrigerator overnight.
- Nutritional information is based on cutting each mini loaf into 4 slices.
Nutritional Estimate
Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.
Save the BEST Pumpkin Bread recipe for later!
Save the Vanilla Spiced Pumpkin Bread recipe for later!
Can you use applesauce in place of the oil
In this recipe?
I haven’t tried the applesauce swap with this recipe so I can’t say for sure.
love it, thnx for sharing
Just made this ~ delicious!
I made one batch in 2 loaf pans, used 1/2 C. White Sugar & 1/2 C. Light Brown Sugar (instead of the 1 C. White Sugar), added 1/2 tsp. Nutmeg & 1/3 tsp. Cloves. Made additional batch the same way, as just mentioned & baked it in a Bundt Pan.
Also, to both, I made a Crumble & placed ontop of the loaves & in the Bundt Pan, I did layers of Crumble, then batter & swirled Crumble into batter (repeated twice), then topped with Crumble & baked.
Thank~you for sharing this, it’s a keeper!
The crumble addition sounds amazing, Cheri!
This is a great recipe! I used 3/4 buttermilk and 1/4 cup of oil.I also used both instant French vanilla pudding and cheesecake pudding. My family went crazy for it. Making a double batch today. Thanks for the great recipe!
Thanks for sharing your modifications, Iz. I’m going to have to try using cheesecake pudding next time.
I just made this loaf in two large pans. It took 60 plus mins to bake. Looks delish smells great. Added walnuts in the top. When it cools I’ll drizzle with powdered sugar lemon frosting. I added 1/2 tsp pumpkin spice to the batter.
Why 5 eggs?
Is it because the recipe is so big? Or does it give a richness?
Yes, this recipe makes 2 large or 5 mini loaves.
Love it!!! Followed recipe by thr letter. So pleased and feel productive making these beautiful, moist, fluffy breads from scratch. I can’t wait to share them!
❤️
I hope your friends liked their homemade treats, Lori!
So you can use instant pudding. If you can do you only add the pudding in dry the same as the cook and serve?
Yes, you add the dry pudding mix.
For those asking about Bundt pans, I made this today, they’re cooling now; I got 10 mini bundt cakes. Baked for 40 minutes. I don’t think a large bundt pan would take much more time, maybe another 5 minutes.
Next time I will increase the spice a bit…. maybe add some clove with the cinnamon?
Thanks for circling back to share your results with the bundt pan, Janet!
I absolutely love this recipe and have made it multiple times with great results. I just pulled some out of the oven and it looks and smells scrumptious! I admit to adding more cinnamon than in the recipe as well as some pumpkin pie spice or nutmeg for some extra spice.
Thanks for sharing! I’d like to attempt it in a bundt pan next. We’ll see if I adjust the baking time correctly. Fingers crossed!
If you make it in a bundt pan I’d love to hear your results, Leah.
Made this in small loaves, was so good didn’t want to give any of them away!, will definitely be making this on a regular basis.
Hi Lorii,
Is there a substitute for store bought cook& serve pudding? I would like to make it from
scratch. They have too many weird ingredients in it.
Thank you,
Marlitt
I’ve only used the store bought mix with this recipe, Marlitt. If you find a good substitute, please come back & let us know how it turns out.
Is it 100 percent pumpkin the same as pumpkin puree?
Yes, it is. Pumpkin should be the only ingredient listed (no spices or sweeteners).
Anyone made this in a bundt pan? Seems like a lot of batter, but not sure. Would love to give it a try. Thanks!
I haven’t made this in a bundt pan but a Pinterest user reported good results. You may need to increase the bake time & don’t overfill your pan.
This is SO good. I used instant pudding (1-5.1 oz box). Added a splash of vanilla. Made it in 2 large bread pans, and cooked them for 55 minutes. We took them to my in-laws, and everyone from the 14 month old to the 50 year old really enjoyed it. A new fav for fall.
Thanks for letting me know the instant pudding worked for this recipe. So happy all your people enjoyed it, HollyB!
Any reason to not add vanilla extract? Vanilla overload? Is that possible lol
You can absolutely add vanilla extract. For the record, I don’t think vanilla overload is even possible.
just the dry instant pudding would be ok
I added Chocolate Chips to mine but either way this recipe is a winner!
Chocolate & pumpkin are a great combination!
I found your recipe last fall and made it numerous times! I’m making it again right now as we speak. It is by far the best recipe I’ve come across! Because I’m not a super-huge fan of the spicier version. With that said, I’ve noticed a lot of people talking about how it was missing something or wasn’t spicy enough. You very clearly state the point of this recipe, right in the description. And how it’s meant to be a mellower version, for people who might not like traditional pumpkin bread. 5 stars all the way. It’s delicious and even my husband LOVES it. He’s not a huge pumkin fan. Thanks for sharing, cause I’m so glad I came across this!
Your comment makes me sooo happy, Shawnda! So glad your family enjoys this recipe.
This recipe is so good! Reminds me of a pumpkin pie. I had to cook it for 55 minutes total. I added vanilla icing on top (for the kids) they loved it. Next time I will add nutmeg and more cinnamon to the flour mixture. Thanks!
The vanilla icing sounds amazing for this!
Made this today and drizzled a vanilla glaze on top. It was delish!
Going to try it next with the butterscotch pudding.
Thanks all…really puts you in the Fall spirit!
So glad you enjoyed it, Pat.
Added dark chocolate chips and was in heaven.
Yum – I love dark chocolate!
I made this Pumpkin bread yesterday & it was AWESOME!! I used instant pudding b/c one part of your ingredients says cook & serve pudding but further down says instant pudding! I added some pumpkin pie spice b/c I thought with just cinnamon wouldn’t be spicy enough. It was delicious! Sooo moist! ❤️
So glad you liked it, Constance! Thanks for letting me know instant pudding mix works with this recipe.
I’m confused. Under INGREDIENTS you call for 2 packages (3 oz. each) cook & serve vanilla pudding mix, but in Recipe you describe and call for “Vanilla pudding mix – the instant kind“
Maybe I’d doesn’t make a difference?? I bought both, but what one do you recommend?
I’m sorry for the confusion, Robyn. I’ve only used cook & serve pudding mix with this recipe.
I make this with butterscotch pudding and it is amazing! Thanks for the recipe!
Oh wow, that sounds amazing, Sarah! I’m going to try that next time I make pumpkin bread.
This sounds FANTASTIC!! I’m totally going to make this for Thanksgiving!
I hope you enjoy it as much as we do, Suzanne.
This recipe looks great. Can it be baked in a bundt pan?
A few readers have reported good results using a bundt pan but I haven’t tried it myself.
I bake breads with sugar-free pudding frequently. Also use Splenda in place of sugar as well. Many requests for recipes. Try substutions. Good luck!
Thanks for sharing your results with using sugar-free pudding, Marybeth!
It worked really well with instant cheesecake pudding too. I made it earlier today and we only have half a large loaf left. Very moist and flavorful!
I bet the cheesecake pudding was amazing in this recipe, Vanessa. Thanks for sharing your results!
Thanks for sharing! Do you think I could make muffins with this mix?
I haven’t tried making muffins with this batter, but it should work. I’d love to hear your results if you give it a try.
This looks so good! I bet the eggs and pudding mix make it so moist! Do you use this base in any other recipes?
I have a few ideas kicking around in my head but haven’t tried them yet.
Thank you for the recipe. The bread was fine, but my texture wasn’t nearly as pretty as the crumb in your photographs. I mixed the wet ingredients into the dry ones because of the size of my bowls, even though you had written to mix the dry into the wet. I’m sure it’s my own fault! I will try the recipe again and see if it comes out better the next time.
I’m sorry it didn’t turn out quite right, Bonnie. Make sure you don’t overmix, as that can cause the bread to become dense.
I just made 2 larger loaves (baked around 50 minutes) & used Jello instant french vanilla pudding mix because its what I had on hand. The boxes are 3.4 ounce instead of 3 ounce so I just took a tablespoon out of each; I didn’t weigh it or anything. It came out fantastic. I am definitely making again. I do volunteer baking where I send baked goods to service members overseas. I’ll be sending out a couple of these (vacuum sealed) with some cookies on Monday. Thanks for the recipe!
So happy you liked it, Kim. Love the idea of volunteer baking. I’m sure the service members appreciate home-baked treats.
Ok I tried this and it was ok. Seems to be missing something or I was expecting it to be more like my pumpkin bread recipe. The pudding seems to mellow it out. Probably will go back to my regular recipe.
Can I use instant pudding instead of cook and serve?
I haven’t tried that substitution so I can’t say whether or not it would be successful. If you give it a try, I’d love to hear your results. Thanks for stopping by, DJ!
I used instant on this recipe and it turned out just fine! Of course I cannot comment on the difference had I used cook-n-serve, but I’m certainly happy with the instant results. 🙂
Thanks for sharing your recipe.
Thanks for sharing your results using instant pudding. Glad to hear it works as well as cook & serve, Lacey.
I also forgot to mention, I used one box of 5.1 oz instant, not two small boxes.
I’m a little confused; in the blog post it says instant pudding, but on the recipe itself it says the cook & serve pudding….which one is it supposed to be? (I’ve noticed that most commenters have said they used instant when trying different flavors).
Sorry for the confusion, Laura. I’ve only used cook & serve pudding mix with this recipe.
Your list of ingredients at the beginning of this post calls for instant pudding, but the recipe does not. I’m assuming from your comment it should be cook and serve type??
I apologize for the confusion, Devra. I’ve only used cook & serve pudding mix with this recipe.
Is there anyway you can make this a diabetic friendly recipe?
I don’t have experience converting to a diabetic version, Ann. If you give it a try, I’d love to hear your results.
Ann you can use coconut palm sugar in place of the sugar. Its still sugar, but won’t spike you blood sugar so fast like regular sugar. And I would use half apple sauce in place of half of the oil.
If you live somewhere where you don’t have pudding mix in the store you can find it on amazon.com.
That’s a great idea!
This sounds absolutely delicious! I’m just sad that we don’t have pudding here in the UK 🙁 x
No pudding?! For reals?!
Try using something like a mixture of Bird’s Custard Powder and the amount of sugar required for using with 2 cups of milk. Perhaps a teaspoon of Vanilla Extract for a stronger vanilla flavour.
My readers are the most helpful ever! Thanks for sharing this tip, Jan.
Look on Pinterest for homemade pudding mix….it’s life changing! <3
Has anyone tried using a 13 by 9 pan to bake? I made about 20 loaves of this recipe last fall but I was thinking of trying them as bars with cream cheese icing??
I haven’t tested this in a 9×13 but thinking it should work if you adjusted the cooking time. Let me know how it turns out if you give it a try, Christine. Love the idea of cream cheese icing – delish!