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
Old Fashioned Coconut Cake
This old-fashioned coconut cake recipe is a basic 1-2-3-4 cake that swaps 1 cup of canned, unsweetened coconut milk for regular milk. It is paired with a delectable Swiss meringue buttercream frosting — oh my!
Easy Pumpkin Dip
This is a great recipe for fall. Serve with sliced apples.
Air Fryer Burgers
These juicy, scrumptious beef burgers are a great meal and save you time and energy using the versatility of the air fryer! This recipe is easily doubled.