Ingredients
Scale
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 cup pumpkin purée (unsweetened)
- 1 package (3.4 oz / 96 g) instant vanilla pudding mix
- 1 cup granulated sugar
- 2 large eggs
- ½ cup vegetable oil
- ½ cup milk
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 175°C (350°F). Grease a standard loaf pan or line it with parchment paper for easier removal.
- Mix the dry ingredients – In a large bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Combine the wet ingredients – In another bowl, whisk the pumpkin purée, vanilla pudding mix, sugar, eggs, vegetable oil, milk, and vanilla extract until smooth.
- Incorporate the dry mixture – Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the bread soft.
- Prepare for baking – Pour the batter into the loaf pan and spread evenly. Optionally, sprinkle a small amount of cinnamon sugar over the top.
- Bake the bread – Place in the oven and bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs.
- Cool completely – Remove the loaf from the oven and let it cool in the pan for 10 minutes. Transfer to a wire rack to cool completely before slicing.
Notes
For muffins, divide batter into lined muffin tins and bake for 18–22 minutes.
You can add chocolate chips, chopped pecans, walnuts, or dried cranberries for variation.
Use homemade pumpkin purée only if it is well-drained.
- Prep Time: 15
- Cook Time: 65