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Mini Loaf Pumpkin Bread

Prep: 10 minutes
Bake: 28-30 minutes
Yield: 4 mini loaves
Recipe via: Abbey from Thebutterhalf.com

Ingredients:
1  Foodstirs Organic Vanilla Cake Mix
4 tablespoons butter, softened
1 cup Greek yogurt
2 eggs
1 cup pumpkin purée
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg

For Topping:
1/4 cup granulated sugar
1/2 tablespoon ground cinnamon

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Directions

Preheat oven to 350°F. In a stand mixer, blend together the butter, yogurt and eggs until pale and creamy. Add in cake mix, pumpkin purée, and spices until smooth.

Grease a 4-tin mini loaf pan. Spoon 1/4 of the dough into each tin, about halfway full. Mix together the cinnamon and sugar in a small bowl. Sprinkle each tin with 1 tablespoon of the cinnamon sugar mixture until the dough is covered. 

Bake on 350°F for 28-30 minutes until loaves are doubled in size and a toothpick comes clean. Let cool for 5 minutes, then serve. Enjoy!


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