Pumpkin Bread With Nothing Bundt Cake Copycat Icing Recipes

PUMPKIN BUNDT CAKE

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, mix cake mix, pudding mix, sour cream, eggs, water and oil. Mix until combined.
• Stir in mini chocolate chips.
• Pour into a well-greased bundt pan. Bake for 45-50 minutes, or until a toothpick inserted in the middle comes out clean.
• Let cool for 20 minutes. Remove from pan, cover with plastic wrap and let refrigerate for 1-2 hours, or overnight.

PUMPKIN BREAD - FOSTER'S MARKET (OR MUFFINS OR BUNDT CAKE)

Steps:

• Preheat the oven to 350 degrees.
• Grease and lightly flour two 9 by 5 by 3-inch loaf pans or one 12 cup bundt pan. (Or line 24 muffin cups with paper muffin cup liners).
• Sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl and set aside.
• Whisk together the sugar, eggs, and oil in a separate bowl until well blended. Stir in the pumpkin, water and vanilla and mix well.
• Add the flour mixture to the pumpkin mixture and stir just until all the ingredients are moist. Do not over mix.
• Pour the batter evenly into the prepared pans and bake about 1 hour or until a toothpick inserted into the center of each loaf comes out clean (start checking at about the 45 minute mark). If making muffins, bake for about 15 minutes.
• Let rest for 10 to 15 minutes before removing from the pans.