Saturday, October 8, 2016

Secret Ingredient Pumpkin Bread......its pudding

1 3/4 cup of AP flour (I use gluten free)
1 3.4 oz box of dry pudding mix (I recommend caramel flavor!)
2 tsp baking powder
1 tsp baking soda
2 tsp pumpkin pie spice
1 tsp cinnamon
1/2 cup of butter
3/4 cup of sugar
1 can of pumpkin (you can use less for a lighter, more cakey texture but I LOVE how the extra pumpkin gives it a rich, dense, moist, "fudgier" taste!)
2 eggs

Preheat oven to 350 degrees; grease and flour a loaf pan.
In a medium bowl, whisk flour, pudding mix, baking soda and powder, pumpkin pie spice and cinnamon, set aside.
In a separate bowl, blend butter, sugar, pumpkin and eggs.  
Slowly incorporate flour mixture into wet bowl until fully combined.
Pour batter into loaf pan and bake on center rack for approximately 55-60 minutes or until center is set.  Let cool before slicing.

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