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!
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.
Per Serving: 293 calories; protein 4.5g; carbohydrates 51.7g; fat 8.5g; cholesterol 31.4mg; sodium 390.1mg.
The best flavour of the flour could make a real difference to your bread. Different brands do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re making wholemeal bread , which doesn’t always rise as well as white bread.
To make this in a dough , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it yesterday , then clear it off the next day.