PUMPKIN LOAF
By
Mary Gonzalez
@margoz
1
Hope you enjoy!
★★★★★ 1 vote5
Ingredients
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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 can(s)pure 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
- 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.