This time of year, I usually start baking pumpkin bread, just in time for Thanksgiving. I need to start this early because I get SO MANY orders for it! People can’t seem to get enough… not that I’m complaining or anything.
Well, I would like to introduce you to a new version of pumpkin bread that I’m going to soon add to my rotation, its White Chocolate, Caramel & Pumpkin Mini Loaves…but my version would be 1 loaf. This would be the 2nd NEW version I will be introducing this year just in time for the holidays.
In this bread, it’s made with Jell-O vanilla flavored instant pudding, pumpkin pie spice, a can of pumpkin, sour cream, chopped walnuts, Kraft caramel bits…then you top with Baker’s white chocolate after it’s baked. It sure does sound good, doesn’t it!!!!
Here’s what you need:
1-3/4 cups flour
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 Tbsp. CALUMET Baking Powder
1 tsp. baking soda
2 tsp. pumpkin pie spice
1 can (15 oz.) pumpkin
1 cup sugar
1/2 cup BREAKSTONE’S or KNUDSEN Sour Cream
1/2 cup butter, melted
1/3 cup chopped PLANTERS Walnuts
1/3 cup KRAFT Caramel Bits
2 oz. BAKER’S White Chocolate
This fantastic recipe is coming to you today thanks to kraftrecipes.com. It’s quite different than my usual standard pumpkin bread, in all the best ways. I mean, who ever thought of using PUDDING in a bread recipe? If you would like to see personally how it all turns out, then be sure to head on over to Kraft Recipes now for the full instructions. Enjoy!