White Chocolate, Caramel and Pumpkin Mini Loaves

(from Lucianolinda’s recipe box)

Source: Home Cooking

Categories: Sweet Breads- doughnuts- sweet rolls- coffee cake

Ingredients

  • 1 3/4 cups flour
  • 1 pkg. (3.4oz.) Jell-O Vanilla flavor Instant pudding
  • 1 Tbsp. baking powder
  • 1 tsp. baking soda
  • 2 tsp. pumpkin pie spice
  • 1 can (15oz.) pumpkin
  • 1 cup sugar
  • 1/2 cup sour cream
  • 1/2 cup butter, melted
  • 2 eggs
  • 1/3 cup chopped walnuts
  • 1/3 cup Kraft caramel bits
  • 2 oz. white chocolate

Directions

  1. Heat oven to 350 degrees.
  2. Combine flour, dry pudding mix, baking powder, baking soda and spice. Beat pumpkin, sugar and sour cream in large bowl with mixer until blended. Add butter and eggs; mix well. Gradually add flour mixture, mixing well after each addition. Stir in nuts and caramel bits.
  3. Pour into 4 (5 X 2 1/2-inch) mini loaf pans sprayed with cooking spray.
  4. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool bread in pans 10 minutes. Remove from pans to wire racks, cool completely.
  5. Melt chocolate as directed on package; drizzle over bread.

  6. To bake as one loaf, prepare recipe as directed. Pour into 1 (8×4-inch) loaf pan and bake at 350 degrees for 1 hour or until toothpick inserted into center of bread comes out clean.

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