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Vanilla Pudding Pumpkin Bread

Vanilla pudding pumpkin bread with a moist, dense orange crumb thanks to instant vanilla pudding mix. Baked in a loaf pan until the center bakes through, then finished with a simple powdered sugar glaze drizzle.
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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: 320
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.75 cup all-purpose flour
  • 1 can (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
  • 1 can (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 Dutch oven

Method
 

Prep & preheat
  1. Preheat the oven to 350F, then grease a 9x5 loaf pan for easy release.
  2. Whisk the dry ingredients together: all-purpose flour, instant vanilla pudding mix, baking soda, pumpkin pie spice, cinnamon, and salt.
Mix batter
  1. Whisk the wet ingredients together: pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, vanilla extract, and sour cream until smooth.
  2. Fold the dry ingredients into the wet ingredients until just combined, then pour the batter into the prepared loaf pan.
Bake & finish
  1. Bake for 60 to 65 minutes, until a toothpick comes out clean in the center.
  2. Cool completely before serving, then drizzle with powdered sugar glaze made by mixing powdered sugar and milk.

Notes

For the most tender crumb, mix only until the dry streaks disappear—overmixing can make quick bread tough. Store wrapped at room temperature for 2 days or in the refrigerator for up to 5 days; freeze slices for up to 2 months. For a lighter option, use low-fat sour cream (texture stays soft, flavor remains classic).