PUMPKIN LOAF

Mary Gonzalez

By
@margoz

Pumpkin in the air, nothing like it! Decided to put a twist on the typical pumpkin loaf.
Hope you enjoy!


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Serves:

4-8

Prep:

20 Min

Cook:

30 Min

Method:

Bake

Ingredients

1 pkg
15.25 oz yellow cake mix (or spice cake mix)
1 pkg
17.5 oz betty crocker pumpkin bar mix
1/2 can(s)
pure pumpkin not filling (15.oz can)
4
eggs (or two eggs and two ΒΌ cup liquid egg whites)
2 tsp
pumpkin spice
1 c
water

Directions Step-By-Step

1
Sift dry ingredients together
In stand mixer, add eggs, one at a time, half the pumpkin puree, water.
Mix batter on medium speed for about 2 minutes, then on high speed for another two minutes.
I used 6-8 mini loaf pans @ 375 for 25-30 minutes as ovens vary.
Cool loafs on rack.
Dust with powdered sugar, whip cream or frost with a maple frosting, if desired.
2
NOTE: I wrapped them in plastic wrap and stored them in the freezer until needed.
Friends and family say it was the moistest pumpkin bread they've tasted.
3
Note on PUMPKIN: I saved the other half to make a pumpkin frosting, using 8 oz cream cheese, approximately 2 cups of confectioners sugar (sifted), 2 tsp vanilla, 1 tsp pumpkin spice. But I wasn't happy with the taste so didn't use it.

About this Recipe

Course/Dish: Cakes, Other Breads
Main Ingredient: Bread
Regional Style: American
Other Tag: Quick & Easy