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Cook'n with Betty Crocker 
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Pumpkin Bread |
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Serves: 32 Print this RecipePrep: 10 min Bake: 53 min Cool: 1 hr 10 min 2 LOAVES, 16 SLICES EACH 1 package Betty Crocker SuperMoist yellow cake mix 1/3 cup vegetable oil 2 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg 1 (15-ounce) can pumpkin (not pumpkin pie mix) 3 eggs 1 cup currants or raisins, if desired 1 Heat oven to 350°. Generously grease bottoms only of 2 loaf pans, 8 1/2 x 4 1/2 x 2 1/2 or 9 x 5 x 3 inches, with shortening; lightly flour. 2 Beat cake mix, oil, cinnamon, ginger, cloves, nutmeg, pumpkin and eggs in large bowl with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes. Stir in currants. Pour into pans. 3 Bake 8-inch loaves 48 to 53 minutes, 9-inch loaves 38 to 43 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans to wire rack. Cool completely, about 1 hour. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days. High Altitude (3500 to 6500 feet): Bake 8-inch loaves 50 to 55 minutes, 9-inch loaves 40 to 45 minutes. 1 Slice: Calories 95 (Calories from Fat 35); Fat 4g (Saturated 1g); Cholesterol 20mg; Sodium 110mg; Carbohydrate 14g (Dietary Fiber 0g); Protein 1g. % Daily Value: Vitamin A 42%; Vitamin C 0%; Calcium 4%; Iron 2%. Betty's Tip Turn this breakfast bread into a divine dessert. Frost tops of loaves with 1 tub Betty Crocker Rich & Creamy cream cheese ready-to-spread frosting or Cream Cheese Frosting (page 234). Sprinkle with chopped nuts. A 1958 morning just made for loafing. From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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