Real Recipes From Real Home Cooks ®

pumpkin loaf

★★★★★ 1
a recipe by
Mary Gonzalez
Livermore, CA

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

★★★★★ 1
serves 4-8
prep time 20 Min
cook time 30 Min
method Bake

Ingredients For pumpkin loaf

  • 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
    pure pumpkin not filling (15.oz can)
  • 4
    eggs (or two eggs and two ¼ cup liquid egg whites)
  • 2 tsp
    pumpkin spice
  • 1 c

How To Make pumpkin loaf

  • 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.