White Chocolate Pumpkin Mini Loaves
Easy mini pumpkin loaves made with spice cake mix, canned pumpkin and white chocolate chips. A simple fall treat with just a handful of ingredients.
Equipment
- 1 electric hand mixer
- mini bread loaf pan - 8 loaves
Ingredients
- 15.25 oz spice cake mix
- 15 oz can of pumpkin puree
- 1/3 cup white chocolate chips (more or less)
- 2 eggs
- baking spray
Instructions
- Preheat the oven to 350°F. Generously coat an 8 mini loaf pans with nonstick baking spray.
- Add the spice cake mix, pumpkin purée and eggs to a large mixing bowl. Beat with an electric hand mixer until the batter is smooth and evenly combined. Fold white chocolate chips into the batter, reserving some for the top.
- Divide the batter evenly among the eight prepared loaf cavities. Sprinkle remaining white chocolate chips over the tops.
- Bake for approximately 21 minutes, or until a toothpick inserted into the center of a loaf comes out clean or with a few moist crumbs.
- Allow the loaves to cool in the pan for approximately 10 minutes. Carefully remove them from the pan and transfer them to a wire rack to finish cooling.
Notes
-
- Try making mini muffins (cooking times will vary)
- For a sweeter tasting loaf fold ⅓ cup of white chocolate chips into batter before baking.
Nutrition
Calories: 310kcal | Carbohydrates: 49g | Protein: 5g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.004g | Cholesterol: 42mg | Sodium: 380mg | Potassium: 330mg | Fiber: 2g | Sugar: 31g | Vitamin A: 8336IU | Vitamin C: 2mg | Calcium: 86mg | Iron: 3mg
Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.
