Ready to Bake Batter

Pumpkin Chocolate Chip Loaf

Makes Makes 5 mini loaves


  • 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


  1. Remove 1 pouch Krusteaz Professional Ready to Bake Cinnamon Spice Cake & Muffin batter from refrigerator. No slacking required.
  2. 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.
  3. Prepare mini loaf pans by lining with parchment paper (recommended) or lightly greasing with butter and flour or non-stick spray.
  4. Pour mixture into prepared loaf pans (fill each 2/3 full).
  5. 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.
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