Vanilla Spiced Pumpkin Bread

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Looking to jazz up your Thanksgiving bread basket or dessert table? A batch of Vanilla Spiced Pumpkin Bread should do the trick. Fresh-baked loaves also make tasty teacher and hostess gifts.

I considered titling this recipe “Pumpkin Bread for People Who Hate Pumpkin Bread”. Doesn’t quite roll off the tongue though, does it? Several people who insisted they didn’t like pumpkin bread LOVED this version. Raved about it! Even asked me to make another batch immediately. It’s that good!

Looking to jazz up your Thanksgiving bread basket or dessert table? A batch of Vanilla Spiced Pumpkin Bread should do the trick. | A Reinvented Mom

 

So, you may be asking what makes Vanilla Spiced Pumpkin Bread so special. I’m convinced the vanilla pudding elevates plain old pumpkin bread to something tantalizing. The texture is almost cake-like. And look at the fantastic crumb. Soooo good!

Vanilla Spiced Pumpkin Bread has long-held a favored place in my recipe box. It has served me well for snacks, holiday entertaining and even gifts. I clipped the original recipe from a Taste of Home magazine years ago. As always, I’ve made a few modifications over time.

Looking to jazz up your Thanksgiving bread basket or dessert table? A batch of Vanilla Spiced Pumpkin Bread should do the trick. Fresh-baked loaves also make tasty teacher and hostess gifts. | A Reinvented Mom

 

Work Smarter:  Sometimes the right tools can make or break your cooking experience. These are the tools I used to make quick work of this recipe: small baking pans, wire cooling rack. For hostess and teacher gifts, bake bread in these pans.

MORE RECIPES YOU MAY LIKE:

Blueberry Boy Bait is a pan of buttery goodness loaded with sweet, juicy blueberries. | A Reinvented Mom

Equal parts sweet & savory make this side dish a winner for any occasion. Mom's Creamy New York Fruit Salad - A Reinvented Mom

Two seemingly incompatible ingredients combine to make the most divine fruit dip ever. Fluffy Marshmallow Cream Cheese Fruit Dip | A Reinvented Mom

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I’ve shared this recipe at: Gooseberry PatchMeal Plan Monday, Recipe of the WeekWeekend Potluck.

A Reinvented Mom is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

 

Vanilla Spiced Pumpkin Bread - Feature | A Reinvented Mom
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Vanilla Spiced Pumpkin Bread

Looking to jazz up your Thanksgiving bread basket or dessert table? A batch of Vanilla Spiced Pumpkin Bread should do the trick. Fresh-baked loaves also make tasty teacher and hostess gifts.

Course Baked Goods, snacks
Cuisine American
Keyword easy pumpkin bread recipe, pumpkin bread with vanilla pudding
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 5 mini loaves
Calories 472 kcal
Author Lori @ www.AReinventedMom.com

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 & serve vanilla pudding mix
  • 1 tsp. baking soda
  • 1 1/2 tsp. ground cinnamon
  • 1/2 tsp. salt

INSTRUCTIONS

  1. Preheat oven to 325 degrees.
  2. Grease (5) small loaf pans (approx. 5 3/4 x 3 x 2 size).

  3. Beat the eggs in a large bowl. Add oil and pumpkin, beating until smooth.
  4. 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.
  5. Divide the batter equally between the loaf pans. Place pans on a large baking sheet prior to placing in the oven.
  6. Bake for approximately 40 minutes. Bread is done when a toothpick inserted in the center comes out clean.
  7. Allow to cool in pans for 10 minutes, then turn onto a wire cooling rack until completely cooled.

RECIPE NOTES

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.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. Any nutritional information shared on www.AReinventedMom.com should only be used as a general guideline.

Recipe slightly adapted from Taste of Home.

Nutrition Facts
Vanilla Spiced Pumpkin Bread
Amount Per Serving (1 loaf)
Calories 472 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 2g 10%
Cholesterol 163mg 54%
Sodium 531mg 22%
Potassium 289mg 8%
Total Carbohydrates 86g 29%
Dietary Fiber 4g 16%
Sugars 43g
Protein 11g 22%
Vitamin A 269.5%
Vitamin C 4.3%
Calcium 6.9%
Iron 24.4%
* Percent Daily Values are based on a 2000 calorie diet.

Comments

  1. This sounds absolutely delicious! I’m just sad that we don’t have pudding here in the UK 🙁 x

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