Susan Spess Shay

Still playing make believe.

Kraft Pumpkin Bread

pumpkin-cake
Shared by Beth of E. Lizard Breath Speaks
1-3/4 cups  flour
1 pkg.  (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 Tbsp.  CALUMET Baking Powder
2 tsp.  pumpkin pie spice
1 tsp.  baking soda
1/2 cup  butter, melted
1 cup  sugar
1 can  (15 oz.) pumpkin
2 eggs
1/3 cup  chopped PLANTERS Walnuts

Make It

HEAT oven to 350ºF.

MIX flour, dry pudding mix, baking powder, spice and baking soda; set aside.

WHISK butter, sugar and pumpkin in large bowl.  Blend in eggs.  Add flour mixture; stir just until dry ingredients are moistened.  Pour into 8×4-inch loaf pan sprayed with cooking spray; top with nuts.

BAKE 1 hour to 1 hour 5 min. or until toothpick inserted in center comes out clean, covering loosely with foil for the last 20 min.  Cool bread in pan 10 min.  Remove from pan to wire rack; cool completely.

Kraft Kitchens Tips

Special Extra
Slice the bread loaf, then spread with softened PHILADELPHIA Cream Cheese.  If desired, you can heat the  bread slices in the microwave before spreading with the cream cheese.
Variation
Instead of sprinkling the nuts on top of the batter in the pan, you can stir them into the batter before pouring the batter into the pan. Or, you can stir half the nuts into the batter and sprinkle the remaining nuts on top.
Pumpkin Pie Spice Substitute
No pumpkin pie spice on hand?  No problem!  Here’s an easy way to make your own.  For each 1 tsp. of pumpkin pie spice needed, just combine 1/2 tsp. ground cinnamon, 1/4 tsp. ground ginger, 1/8 tsp. ground allspice and 1/8 tsp. ground nutmeg.

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