If you’re looking for a way to spice up your pumpkin bread recipe, look no further than this fun and flavorful pumpkin bread with carrot cake mix recipe. With just a few simple ingredients and easy-to-follow instructions, you can make a delicious and unique twist on classic pumpkin bread that’s sure to be a hit with your family and friends.
Ingredients:
- 1 box carrot cake mix
- 1 can (15 oz) pumpkin puree
- 1/2 cup vegetable oil
- 1/2 cup water
- 3 eggs
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 1/2 tsp allspice
- 1/2 cup chopped nuts (optional)
Instructions:
- Preheat oven to 350°F.
- In a large bowl, combine the carrot cake mix, pumpkin puree, vegetable oil, water, and eggs. Mix well.
- Add the cinnamon, nutmeg, ginger, and allspice. Mix until well combined.
- If desired, fold in the chopped nuts.
- Pour the batter into a greased 9×5 inch loaf pan.
- Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before removing and transferring it to a wire rack to cool completely.
- Serve and enjoy!
Nutritional Information:
Serving Size: 1 slice (1/10th of loaf)
Calories: 280
Total Fat: 15g
Saturated Fat: 3g
Cholesterol: 45mg
Sodium: 400mg
Total Carbohydrates: 33g
Dietary Fiber: 2g
Sugars: 18g
Protein: 4g
Cooking Time:
Preparation Time: 10 minutes
Cooking Time: 50-55 minutes
Total Time: 1 hour and 5 minutes
Equipment:
- 9×5 inch loaf pan
- Large mixing bowl
- Measuring cups and spoons
- Mixing spoon or electric mixer
- Toothpick or cake tester
- Wire cooling rack
Serving Suggestions:
This pumpkin bread with carrot cake mix is delicious on its own, but you can also serve it with a dollop of whipped cream, a drizzle of caramel sauce, or a sprinkle of powdered sugar. It’s also great with a cup of coffee or tea for breakfast or dessert.
Variations:
If you want to switch things up, try adding raisins, shredded coconut, or chocolate chips to the batter. You can also experiment with different spices, like cloves or cardamom, to give the bread a unique flavor.
Substitutions:
If you don’t have carrot cake mix on hand, you can use a spice cake mix instead. You can also use applesauce or mashed bananas in place of the pumpkin puree, and melted butter or coconut oil instead of the vegetable oil. If you’re allergic to nuts, you can omit them or substitute with seeds or dried fruit.
Storage:
Store any leftover pumpkin bread with carrot cake mix in an airtight container at room temperature for up to 4 days. You can also freeze the bread for up to 3 months by wrapping it tightly in plastic wrap and storing it in a freezer bag.
Tips:
- Make sure to grease your loaf pan well to prevent the bread from sticking.
- Don’t overmix the batter or the bread will be tough and dry.
- Use room temperature eggs to ensure even mixing.
- If the bread is browning too quickly, cover it with foil halfway through baking.
Notes:
This recipe makes 1 loaf of pumpkin bread with carrot cake mix, which serves 10 people. You can easily double or triple the recipe to make more loaves.
Frequently Asked Questions:
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree instead of canned. Simply roast a small pumpkin until it’s soft and then puree it in a food processor or blender.
Can I use a different size loaf pan?
Yes, you can use a smaller or larger loaf pan, but you’ll need to adjust the baking time accordingly. A smaller pan will require longer baking time, while a larger pan will require shorter baking time.
Can I use a different type of cake mix?
Yes, you can use a different type of cake mix, such as yellow cake mix or chocolate cake mix. Just keep in mind that the flavor of the bread will be different depending on the cake mix you use.
Personal Thoughts:
I absolutely love this pumpkin bread with carrot cake mix recipe! It’s so easy to make and the flavors are just perfect. The combination of pumpkin and carrot cake mix creates a moist and flavorful bread that’s perfect for fall. I love serving it with a hot cup of coffee or tea for breakfast or dessert. I highly recommend you give this recipe a try – you won’t be disappointed!