Super Easy Pumpkin Bread
Ingredients
- 1 box gluten free yellow cake mix
- 1 3.4 ounce package instant vanilla pudding mix
- 1 15 ounce can pumpkin puree (not pumpkin pie filling)
- 1 teaspoon cinnamon
- 2 teaspoons pumpkin pie spice
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 3 large eggs
Instructions
- Preheat oven to 325 degrees F. Spray an 8-9 inch loaf pan with Pam. This bread will expand 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.
- Cool this bread completely before cutting. If it's cut too warm, it may fall apart when you pick up a slice.
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