Thursday, September 22, 2011

Pumpkin bread

Nothing says Fall like a batch of what we call Pumpkin Bread.

1 box of spice or carrot cake
1 1/2 cup of canned pumpkin (you could use fresh)
1/2 water

Mix all ingredients in a large ziploc. Once blended together, cut the corner and fill up the cupcake liners. We also use it in the mini muffin pan with no liners. If so, we oil the pan. Bake for 9-11 minutes at 350.

We prefer no icing. And some recipes skip the water and the batter is more dense. Our family likes this moist recipe. This is super easy and quick clean up...great for young bakers!

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