pumpkin loaf
(1 rating)
Pumpkin in the air, nothing like it! Decided to put a twist on the typical pumpkin loaf. Hope you enjoy!
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(1 rating)
yield
4 -8
prep time
20 Min
cook time
30 Min
method
Bake
Ingredients For pumpkin loaf
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1 pkg15.25 oz yellow cake mix (or spice cake mix)
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1 pkg17.5 oz betty crocker pumpkin bar mix
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1/2 canpure pumpkin not filling (15.oz can)
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4eggs (or two eggs and two ¼ cup liquid egg whites)
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2 tsppumpkin spice
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1 cwater
How To Make pumpkin loaf
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1Sift 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.
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2NOTE: 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.
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3Note 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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