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Vanilla Pudding Pumpkin Bread is a pumpkin bread recipe I invented lately that is remarkably similar to this one. It was so tasty and well-received that I decided to experiment with the ingredients and come up with another dish worthy of a blog post. We have a winner, folks!


1 and 3/4 cup flour (all-purpose)

1 pkg instant butterscotch pudding (3.4 oz) (dry powder, unprepared)

1 teaspoon of baking powder

1 teaspoon bicarbonate of soda

2 tsp pumpkin pie seasoning

a pinch of cinnamon

a quarter teaspoon of nutmeg

a quarter teaspoon of ginger

1/2 cup melted butter, caramelized and aromatic in a skillet

1 pound of brown sugar

1 pure pumpkin puree (15 oz.)

2 big, gently beaten eggs


Preheat the oven to 350 degrees Fahrenheit.

Using butter, grease an 84-inch loaf pan. Combine flour, pudding mix, baking powder, baking soda, and spices in a large mixing basin. To combine, whisk everything together. Remove from the equation.

In a separate bowl, add the butter from a pan that has been warmed over medium heat and stirred regularly until browned and aromatic. (Take care not to burn yourself.) , pumpkin puree, brown sugar, and eggs Stir until everything is well blended.

Combine the wet and dry ingredients in a mixing bowl and stir until just incorporated. Pour into the pan that has been prepared. In a preheated oven, bake for 60 to 65 minutes. (When the top is set and a toothpick inserted into the center comes out with a few wet crumbs on it, you know it’s done.) Cool for 10 minutes in the pan before transferring to a cooling rack to finish cooling. Cut into slices and serve after it has cooled to room temperature.

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