pumpkin loaf

Name: PUMPKIN LOAF
Prep time: 20 min
Cook time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 package(s) 15.25 oz yellow cake mix (or spice cake mix); 1 package(s) 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 teaspoon(s) pumpkin spice; 1 cup(s) water

(1 RATING)

53 Pinches 1 Photo

Mary Gonzalez

Livermore, CA

Updated on Oct 4, 2013

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

Rate

This was soooo sweet and moist, it didn't need any frosting, icing or glaze. But feel free to experiment!

prep time 20 Min

cook time 30 Min

method Bake

yield 4-8 serving(s)

Ingredients

1 package 15.25 oz yellow cake mix (or spice cake mix)
1 package 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 teaspoons pumpkin spice
1 cup water

How To Make pumpkin loaf

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.

Step 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.
Step 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.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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