Description
Warm, moist pumpkin bread swirled with creamy vanilla pudding. A comforting fall treat from my kitchen to yours, perfect for any time.
Ingredients
Scale
- Wet Ingredients:
- 1 (15-ounce) can pumpkin puree
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup vegetable oil
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- Vanilla Pudding Swirl:
- 1 (3.4-ounce) box instant vanilla pudding mix
- 1/2 cup milk (2% or whole milk works best)
- Optional Extras:
- 1/2 cup chopped pecans or walnuts
- 1/2 cup chocolate chips
Instructions
- Prep the Wet Ingredients:: Grab a big mixing bowl – the one that’s slightly chipped from that time I dropped it (oops). Whisk together your pumpkin puree, both sugars, vegetable oil, eggs, and vanilla extract until it’s all smooth and beautifully orange. You want it well combined, but don’t go crazy; we’re not whipping cream here. I love seeing the sugars dissolve into that vibrant pumpkin mix, it just smells like autumn already. This is where the magic starts to happen, honestly.
- Combine the Dry Ingredients:: In another, smaller bowl (my designated dry ingredient bowl, honestly), whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Make sure there are no lumps of spices hanging out, you want them evenly distributed. I always give it an extra whisk or two just to be sure, because nobody wants a bite of concentrated baking soda, to be real. This step ensures an even rise and flavor throughout your pumpkin bread with creamy vanilla pudding swirl.
- Mix Wet and Dry:: Gently add the dry ingredients to the wet ingredients. Mix just until *barely* combined. Seriously, stop mixing as soon as you don’t see any streaks of dry flour. Overmixing is the enemy of tender bread, and I’ve learned that the hard way, ending up with a tougher crumb than I wanted. A few lumps are totally fine; they’ll bake out. The batter will be thick and wonderfully fragrant, hinting at the deliciousness to come.
- Prepare the Pudding Swirl:: In a separate small bowl, whisk together the instant vanilla pudding mix with the milk until it’s smooth and slightly thickened. This happens pretty quickly, so keep an eye on it. You want it to be pourable but not runny. I didn’t expect how fast it sets up the first time, almost making it too thick to swirl! This creamy vanilla pudding swirl is what makes this pumpkin bread truly special.
- Assemble the Loaf:: Grease and flour a 9×5 inch loaf pan. Pour about half of the pumpkin bread batter into the prepared pan. Then, dollop spoonfuls of the vanilla pudding mixture over the batter. Don’t worry about being too neat here; a little rustic charm is good! Cover the pudding layer with the remaining pumpkin bread batter. I usually use a spatula to gently spread the top layer.
- Create the Swirl & Bake:: Take a butter knife or skewer and gently swirl it through the batter a few times, creating pretty patterns. Don’t overdo it, or the pudding will just disappear into the batter! Bake at 350°F (175°C) for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. My oven sometimes takes a bit longer, so keep an eye on it. The top should be golden brown and the kitchen will smell absolutely incredible, like pure autumn joy.