Normally, I’m a pretty decent cook, but I’ve never been able to get pumpkin bread right. This recipe is fool-proof and so easy that my 11-year-old can make it!
Ingredients
- 1 (18.25 ounce) package spice cake mix
- ¾ cup white sugar
- 1 (15 ounce) can solid-pack pumpkin
- 2 eggs, beaten
- ¼ cup milk
- ½ cup mini chocolate chips (Optional)
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan and 24 mini-muffin cups.
Step 2
Stir cake mix and sugar together in a large bowl. Beat pumpkin, eggs, and milk with the cake mix mixture until you have a smooth batter. Stir chocolate chips through the batter.
Step 3
Drop batter into prepared muffin cups with a small cookie scoop. Pour remaining batter into greased bread pan.
Step 4
Bake muffins in preheated oven until tops of muffins are golden and spring back when lightly pressed, 12 to 14 minutes.
Step 5
Bake bread in preheated oven until top is golden and springs back when lightly pressed, 55 to 60 minutes.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 293 | |
% Daily Value * | |
Total Fat9g | 11% |
Saturated Fat4g | 19% |
Cholesterol31mg | 10% |
Sodium390mg | 17% |
Total Carbohydrate52g | 19% |
Dietary Fiber3g | 9% |
Total Sugars37g | |
Protein5g | |
Vitamin C2mg | 8% |
Calcium45mg | 3% |
Iron2mg | 9% |
Potassium171mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
Leave feedback about this