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 package spice cake mix , 18.25 ounce
- 0.75 cups white sugar
- 1 can solid-pack pumpkin , 15 ounce
- 2 eggs , beaten
- 0.25 cups milk
- 0.5 cups mini chocolate chips , Optional
Instructions
-
1
Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan and 24 mini-muffin cups.
-
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.
-
3
Drop batter into prepared muffin cups with a small cookie scoop. Pour remaining batter into greased bread pan.
-
4
Bake muffins in preheated oven until tops of muffins are golden and spring back when lightly pressed, 12 to 14 minutes.
-
5
Bake bread in preheated oven until top is golden and springs back when lightly pressed, 55 to 60 minutes.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Absinthe Frappe Cocktail
This potent mixture of anise-flavored liqueurs are a classic cocktail choice for Mardi Gras parties.
Campbell's® Slow-Cooker Chicken and Dumplings
The slow-cooker simmers chicken, potatoes, carrots, and celery in a creamy sauce made with Campbell's® Condensed Cream of Chicken Soup, to be topped with tender dumplings made easy with baking mix.
Scrambled Egg Brunch Bread
Perfect for brunch, this beautiful braid is filled with eggs, ham, and cheese. Using refrigerated crescent rolls makes it a snap to prepare.