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!
Original recipe makes 1 loaf and 24 mini-muffins
Ingredients
1 (18.25 ounce) package spice cake mix
3/4 cup white sugar
1 (15 ounce) can solid-pack pumpkin
2 eggs, beaten
1/4 cup milk
1/2 cup mini chocolate chips
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PREP
10 mins
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COOK
1 hr 10 mins
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READY IN
1 hr 20 mins
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan and 24 mini-muffin cups.
- 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.
- Drop batter into prepared muffin cups with a small cookie scoop. Pour remaining batter into greased bread pan.
- Bake muffins in preheated oven until tops of muffins are golden and spring back when lightly pressed, 12 to 14 minutes.
- Bake bread in preheated oven until top is golden and springs back when lightly pressed, 55 to 60 minutes.
Nutrition
Calories: 293 kcal
Carbohydrates: 51.7 g
Cholesterol: 36 mg
Fat: 8.5 g
Fiber: 2.5 g
Protein: 4.5 g
Sodium: 390 mg