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”. Doesn’t quite roll off the tongue though, 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!
Ingredients for Easy Vanilla Spiced Pumpkin Bread
- Eggs – room temperature eggs will give the best results
- Oil – I use sunflower oil; canola or vegetable are good, too
- Pumpkin Puree – do not substitute pumpkin pie filling (it has added sugar and spices that will alter your results)
- Flour – All-purpose is recommended
- Sugar – you can use granulated sugar or coconut 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
What Makes This Version the BEST?
I’ve had a lot of pumpkin bread over the years. And I bet you have, too. You’re probably wondering what makes Vanilla Spiced Pumpkin Bread so special.
I’m convinced the vanilla pudding mix elevates plain, old pumpkin bread to something tantalizing. It also yields a texture that is almost cake-like.
The addition of cinnamon adds a nice warmth to this easy pumpkin bread. 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!).
Tips for Making Easy Pumpkin Bread Recipe
- 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).
- Order pudding mix online if you can’t find it locally.
- You have 2 options for baking: make 2 full-sized loaves or 4-5 mini loaves.
- The mini loaves are great for teacher and hostess gifts. Or mailing to hungry college students.
- This pumpkin spice bread recipe freezes beautifully. I do a double layer of plastic wrap and place loaves in a freezer bag for up to 2 months.
- Scroll to the bottom of this post for the full recipe & a printable recipe card.
Pumpkin Bread Recipe Variations
Want to change things up a bit? Try one of these suggestions:
- Chocolate lovers version: fold in 3/4 cup of mini chocolate chips to the batter. 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 pumpkin pie spice blend. For 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.
Tools Needed to Make this Recipe
Sometimes the right tools can make or break your cooking experience. These are the tools I used to make quick work of this recipe:
- Mixing bowl
- Hand-held mixer or stand mixer.
- Baking pans – full-sized loaf pans or small baking pans.
- A wire rack for cooling fresh-from-the-oven loaves.
- For easy gift-giving, bake easy spiced pumpkin bread loaves in these pans. Wrap in a cello bag and tie with a ribbon for an easy hostess or teacher gift.
Vanilla Spiced Pumpkin Bread has long-held a favored place in my recipe box. I’ve served it for brunch, snacks, holiday entertaining and hostess gifts.
Originally published 11/10/17 and updated 9/18/20. I clipped the original recipe from a Taste of Home magazine years ago. As always, I’ve made a few modifications along the way.
More Homemade Baked Goods Recipes You May Like:
- Blueberry Boy Bait
- S’mores Rice Krispie Treats
- Strawberry Shortcake with Biscuits
- Glazed Cherry Pie Bars
- Hawaiian Banana Bread Recipe (with Macadamia Nuts)
Vanilla Spiced Pumpkin Bread
- Preheat oven to 325 degrees.
- Grease (5) small loaf pans (approx. 5 3/4 x 3 x 2 size).
- Beat the eggs in a large bowl. Add oil and pumpkin, beating until smooth.
- 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.
- Divide the 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 pans for 10 minutes, then turn onto a wire cooling rack until completely cooled.
- Bread can be made in 2 larger loaf pans, adjusting for a slightly longer bake time.
- To freeze: Wrap cooled loaves in a double layer of plastic wrap and place in freezer bags. I’m not sure how long they keep as we usually eat them within 2 weeks. To use, defrost in the refrigerator overnight.
- Order pudding mix online if you can’t purchase it locally.
Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.