I consider myself to be a fairly competent cook, but I’ve never been able to make pumpkin bread well. My 11-year-old can cook this dish because it is so simple and foolproof.
| Prep Time: | 10 mins |
| Cook Time: | 1 hr 10 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 12 |
| Yield: | 1 loaf and 24 mini-muffins |
Ingredients
- 1 (18.25 ounce) package spice cake mix
- ¾ cup white sugar
- 1 (15 ounce) can solid-pack pumpkin
- 2 eggs, beaten
- ¼ cup milk
- ½ cup mini chocolate chips (Optional)
Instructions
- 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 Facts
| Calories | 293 kcal |
| Carbohydrate | 52 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 3 g |
| Protein | 5 g |
| Saturated Fat | 4 g |
| Sodium | 390 mg |
| Sugars | 37 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
I made this for my pets (with slight modifications) I only added 1/4 cup of sugar. I had almond/coconut milk on hand. I made two small loaves for the doggie’s cakes, the remainder went into a muffin pan. I was out of chocolate chips, so I shaved so semi-sweet baking chocolate onto a few muffins which I shared with my biped friends. Everyone loved them! Especially my pups! I topped their cakes with a thin layer of whipped cream cheese.
Very good and easy. I used yellow cake mix and added a tablespoon of pumpkin pie spice to the recipe. I made 2 loaves and only baked for 45 minutes.
Everyone loved it. Super moist and delicious. I used a full bag of mik chocolate chips, plus added a little nutmeg, all spice, and cinnamon. It had a wonderful flavor. I used bread pans instead of muffin tin.
I would not make this again. It was O.K. and it had a good texture, but I have more flavorful recipes for a can of pumpkin and a spice cake mix. It freezes well. I used a caramel flavored frosting and also whipped cream to fancy it up some. I made it as a cake in a Pyrex 9 x 13.
made this for the same reason I am not good with breads. My family absolutely loved it. I made two loaves instead of the muffins and this turned out well. Thank you paisleyorchid for the recipe!