An excellent salad dressing or dip for chicken fingers that is smokey and sour.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 20 |
| Yield: | 2 loaves |
Ingredients
- Crisco® Original No-Stick Cooking Spray
- 3 ½ cups Pillsbury BEST® All Purpose Flour
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 1 tablespoon pumpkin pie spice
- ½ teaspoon salt
- 1 (15 ounce) can solid pack pumpkin
- 1 cup Crisco® Pure Vegetable Oil
- 2 cups sugar
- 3 large eggs
- 3 cups mini marshmallows
Instructions
- Heat oven to 350 degrees F. Coat 2 (9×5-inch) loaf pans with no-stick cooking spray.
- Combine flour, baking powder, baking soda, pumpkin pie spice and salt. Beat pumpkin, oil, sugar and eggs in bowl with electric mixer until well blended. Add dry ingredients; mix well. Divide batter between prepared loaf pans.
- Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Turn oven to broil. Sprinkle marshmallows evenly over breads. Broil 3 minutes or until marshmallows are lightly browned. Cool completely.
Nutrition Facts
| Calories | 296 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 28 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 2 g |
| Sodium | 280 mg |
| Sugars | 25 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |