Ready to Bake Batter
Pumpkin Chocolate Chip Loaf
Makes Makes 5 mini loaves
Ingredients
- 66 oz (1 full pouch) Krusteaz Professional® Ready to Bake Cinnamon Spice Cake & Muffin Batter #732-0615
- 1 ½ cup Pumpkin Puree (Canned or Fresh)*
- *If canned pumpkin puree unavailable, may substitute 1 ½ -2 tsp. pumpkin extract to achieve pumpkin flavor
- 1 ½ cups semi sweet chocolate chips
Method
- Remove 1 pouch Krusteaz Professional Ready to Bake Cinnamon Spice Cake & Muffin batter from refrigerator. No slacking required.
- Cut open one end of the pouch and squeeze all of batter into a bowl. Stir in pumpkin puree (or extract if puree unavailable) and chocolate chips. Mix until combined.
- Prepare mini loaf pans by lining with parchment paper (recommended) or lightly greasing with butter and flour or non-stick spray.
- Pour mixture into prepared loaf pans (fill each 2/3 full).
- For convection oven, bake at 300°F at low fan speed for 40 minutes, turning pan halfway through bake time. Allow cake to cool completely before cutting or removing from pan.
