Youtor
Easy Pumpkin Bread with Cake Mix
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=H-457Q0IP7s
Hey everyone! • This is a quick and easy pumpkin bread that's actually made with a cake mix and canned pumpkin to make it super easy. It's very moist and the whole family will love it! • Recipe is below and I hope you enjoy! • Kara • IMPORTANT NOTE: THIS IS NOT A HEALTH FOOD OR SCRATCH FOOD CHANNEL - We use convenient/quick ingredients here, so if that's not your thing, there are many other channels that make food to fit your preference. It's not necessary to come at me or anyone else in the comments for using convenience foods to cook or bake. Please find another channel that fits your needs. To everyone else, I'm glad you're here! • //RECIPE// (I don't use metric, but I did try to add the metric units to the recipe. I used a converter so it may not be perfect, but I tried.) • Easy Pumpkin Bread with Cake Mix and Canned Pumpkin • Ingredients: • 1 15 ounce box yellow cake mix • 1 3.4 ounce package instant vanilla pudding mix • 1 15 ounce can canned pumpkin (not pumpkin pie filling) • 1 teaspoon cinnamon • 2 teaspoons pumpkin pie spice (or 1 1/5 tsp. cinnamon, 1/2 tsp nutmeg, 1/4 tsp cloves 1/2 tsp ginger) • 1/2 cup vegetable oil (118 ml) • 2 teaspoons vanilla extract • 3 large eggs • Instructions: • Preheat oven to 325 degrees F. Grease and flour or spray an 8-9 inch loaf pan. This bread will puff up quite a bit when baking so make sure the pan is the appropriate size and not smaller than an 8-9 inch loaf pan. • In a large mixing bowl, add all of the ingredients except for the cake mix and mix with an electric mixer on medium until well combined. • Add in the cake mix and mix on medium until well combined. • Scrape down the sides of the bowl and mix again for about 30 seconds. • Pour batter into prepared pan. • Bake at 325 degrees F for approximately 65 minutes. A toothpick inserted into the middle will come out with a few moist crumbs on it or clean. • Set the pan onto a rack to cool for about 15-20 minutes, then turn bread out of the pan directly onto the rack to cool completely. Cool this bread completely before cutting. This bread is light and moist, so if it's cut too warm, it may fall apart when you pick up a slice. • Notes: • Feel free to add raisins, white chocolate chips, chocolate chips and/or nuts to the batter. • This bread can be stored at room temperature, covered well, for up to 6 days. This bread is best eaten at room temperature or warmed up. You can also add a little butter to a slice and warm it up. • //MY CAKE CHANNEL// • I Scream for Buttercream: / @iscreamforbuttercream • DISCLAIMER: This channel is for quick and easy meals and desserts. I sometimes use convenient ingredients (like mixes) to help make tasty meals and desserts quickly. This is not a health food channel nor a baking or cooking from scratch channel. If you are looking for scratch cooking or super healthy food, this probably isn't the channel for you. No need to let me know that. For scratch cake recipes, feel free to visit my other channel here: I Scream for Buttercream: / @iscreamforbuttercream • #pumpkinbread #easybaking
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