Ingredients:
– 2 cups all-purpose flour
– 1 (3.4 oz) package instant vanilla pudding mix
– 1 teaspoon baking soda
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1 1/2 teaspoons ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/2 teaspoon ground ginger
– 1 cup canned pumpkin puree
– 3/4 cup granulated sugar
– 3/4 cup brown sugar, packed
– 1/2 cup vegetable oil
– 1/4 cup milk
– 2 large eggs
– 1 teaspoon vanilla extract
Directions:
1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
2. In a medium bowl, whisk together the flour, pudding mix, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Set aside.
3. In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, milk, eggs, and vanilla extract until well combined.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
5. Pour the batter into the prepared loaf pan, spreading it evenly.
6. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Prep Time: 15 minutes | Cooking Time: 60 minutes | Total Time: 1 hour 15 minutes
Kcal: 220 kcal | Servings: 12 slices