Ingredients:

  • 250g All-Purpose Flour
  • 1 package (3.4 oz) Instant Vanilla Pudding Mix
  • 1 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 1/2 tsp Fine Sea Salt
  • 2 tsp Pumpkin Pie Spice
  • 1 cup (225g) Pumpkin Purée
  • 1/2 cup Neutral Oil
  • 1 cup Granulated Sugar
  • 2 Large Eggs
  • 1 tbsp Pure Vanilla Extract

Instructions:

  1. Preheat the oven. Set it to 350°F (175°C) and grease your 9x5 loaf pan thoroughly.
  2. Whisk dry ingredients. Combine the 250g flour, pudding mix, baking soda, baking powder, salt, and spices.
  3. Mix wet ingredients. In a separate bowl, whisk together the 1 cup pumpkin, 1/2 cup oil, 1 cup sugar, 2 eggs, and 1 tbsp vanilla. Whisk until the mixture is glossy and smooth.
  4. Combine the two. Pour the wet ingredients into the dry bowl.
  5. Fold gently. Using a spatula, fold the mixtures together until no white streaks of flour remain. Stop immediately once combined!
  6. Transfer to pan. Pour the batter into the prepared pan and smooth the top with your spatula.
  7. Bake the loaf. Place in the center of the oven for 1 hour. Bake until the top is mahogany and a toothpick comes out clean.
  8. Test for doneness. Check at the 50 minute mark to ensure the top isn't browning too quickly.
  9. Cool in pan. Let the bread sit in the pan for 10 minutes.
  10. Final cooling. Remove from the pan and let it cool completely on a wire rack. Wait until cool before slicing to ensure a clean cut.