Rating: 4.6 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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!

Gallery

Recipe Summary test

prep:
10 mins
cook:
1 hr 10 mins
total:
1 hr 20 mins
Servings:
12
Yield:
1 loaf and 24 mini-muffins
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan and 24 mini-muffin cups.

    Advertisement
  • 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 Facts

293 calories; protein 4.5g; carbohydrates 51.7g; fat 8.5g; cholesterol 31.4mg; sodium 390.1mg. Full Nutrition
Advertisement