Vanilla Spiced Pumpkin Bread
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.
Servings: 5 mini loaves
- 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
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.
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.
- 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.
Serving: 1loaf | Calories: 472kcal | Carbohydrates: 86g | Protein: 11g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 163mg | Sodium: 531mg | Potassium: 289mg | Fiber: 4g | Sugar: 43g | Vitamin A: 13475IU | Vitamin C: 3.5mg | Calcium: 69mg | Iron: 4.4mg