Pumpkin Bread with Kodiak Cake Mix
A moist and hearty pumpkin bread made with Kodiak cake mix for added protein and whole grains. Perfect for a wholesome fall treat or breakfast snack.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 8 slices 1x
Ingredients
2 cups Kodiak Power Cakes Buttermilk Flapjack and Waffle Mix
1 cup canned pumpkin puree
2 large eggs
1/2 cup brown sugar, packed
1/4 cup vegetable oil
1/4 cup water
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
In a large mixing bowl, combine the Kodiak Power Cakes mix, brown sugar, ground cinnamon, ground nutmeg, baking soda, and salt. Stir until evenly mixed.
In a separate medium bowl, whisk together the pumpkin puree, eggs, vegetable oil, water, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or spoon until just combined. Do not overmix; the batter should be thick but moist.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the pumpkin bread cool in the pan for 10 minutes.
Transfer the bread to a wire rack to cool completely before slicing and serving.