adapted from this recipe
This has got to be the easiest recipe ever in all the history of Pumpkin Bread.
1 box Carrot Cake or Spice Cake Mix {I used carrot}
1 15oz can of 100% pumpkin puree
1 egg
1 cup chocolate chips
Preheat oven to 350 degrees. Stir the first three ingredients until well combined. Fold in the chocolate chips. In an oiled loaf pan {I used coconut spray}, spread the batter until even. Bake for 30-40 minutes or until a knife or cake tester is clean when removed. Allow to cool in the pan for 5 minutes and turn out to a wire rack allowing to cool completely before slicing.
Spread with softened butter or cream cheese for extra deliciousness :)
A new Fall tradition is born....at least in our home.
This one is so getting made again.
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