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Vanilla Pudding Pumpkin Bread

Vanilla pudding pumpkin bread with a tender, moist orange crumb made by folding dry instant vanilla pudding mix into the batter. Baked in a loaf pan until a toothpick comes out clean, then finished with a quick powdered sugar glaze.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.75 cup all-purpose flour
  • 3.4 oz instant vanilla pudding mix (dry, not prepared)
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp salt
Wet ingredients
  • 15 oz pumpkin puree
  • 0.75 cup granulated sugar
  • 0.5 cup brown sugar
  • 0.5 cup vegetable oil
  • 3 eggs
  • 1 tsp vanilla extract
  • 0.25 cup sour cream
Powdered sugar glaze for serving
  • 1 cup powdered sugar
  • 2 tbsp milk

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and mix
  1. Preheat oven to 350F, then grease a 9x5 loaf pan with a light coating so the loaf releases easily.
  2. Whisk all-purpose flour, instant vanilla pudding mix (dry, not prepared), baking soda, pumpkin pie spice, cinnamon, and salt until the dry spices are evenly distributed, with no visible clumps.
  3. In a separate bowl, whisk pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, vanilla extract, and sour cream until smooth and fully blended.
  4. Fold the dry ingredients into the wet ingredients just until combined, then pour the thick batter into the prepared loaf pan.
Bake and glaze
  1. Bake at 350F for 60-65 minutes, checking around 60 minutes, until a toothpick comes out clean.
  2. Cool the loaf completely in the pan before glazing so the topping doesn’t melt.
  3. Drizzle powdered sugar glaze made from powdered sugar and milk over the top, then slice to serve.

Notes

Pro tip: bake until the toothpick is clean at the thickest center; this loaf stays tender, so slightly glossy crumbs are okay only if the toothpick is clean. Store covered in the fridge for up to 4 days; freeze wrapped slices for up to 2 months (thaw in the fridge overnight). For a dairy-light option, use plain nonfat Greek yogurt in place of sour cream and milk as needed in the glaze.