PUMPKIN LOAF

Name: PUMPKIN LOAF
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4-8
Cuisine: American
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 ¼ cup liquid egg whites); 2 tsp pumpkin spice; 1 c water

By Mary Gonzalez
@margoz

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

Rating:

★★★★★ 1 vote5

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 ¼ cup liquid egg whites)
2 tsp

pumpkin spice
1 c

water
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How to Make PUMPKIN LOAF

Step-by-Step

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.
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.
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.