Cake Mix Pumpkin Bread and Muffins

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!

Step: 1

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

Step: 2

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.

Step: 3

Drop batter into prepared muffin cups with a small cookie scoop. Pour remaining batter into greased bread pan.

Step: 4

Bake muffins in preheated oven until tops of muffins are golden and spring back when lightly pressed, 12 to 14 minutes.

Step: 5

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.