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    White Chocolate, Caramel & Pumpkin Mini Loaves

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    Prep: 15 min. | Cook: 45 min.
    • 1-3/4 cups Clover Valley® flour
    • 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
    • 1 Tbsp. CALUMET Baking Powder
    • 1 tsp. Clover Valley® baking soda
    • 2 tsp. pumpkin pie spice
    • 1 can (15 oz.) pumpkin
    • 1 cup Clover Valley® sugar
    • 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
    • 1/2 cup Clover Valley® butter, melted
    • 2 Clover Valley® eggs
    • 1/3 cup chopped PLANTERS Walnuts
    • 1/3 cup KRAFT Caramel Bits
    • 2 oz. BAKER'S White Chocolate
    1. Heat oven to 350ºF.
    2. Combine flour, dry pudding mix, baking powder, baking soda and spice.
    3. Beat pumpkin, sugar and sour cream in large bowl with mixer until blended.
    4. Add butter and eggs; mix well.
    5. Gradually add flour mixture, mixing well after each addition.
    6. Stir in nuts and caramel bits.
    7. Pour into 4 (5x2-1/2") mini loaf pans sprayed with cooking spray.
    8. Bake 40 to 45 minutes or until toothpick inserted in centers comes out clean.
    9. Cool bread in pans 10 minutes.
    10. Remove from pans to wire racks; cool completely.
    11. Melt chocolate as directed on package; drizzle over bread.


    To bake as one loaf, prepare recipe as directed, substituting 1 (8x4") loaf pan for the 4 mini loaf pans, and increasing the baking time to 1 hour or until toothpick inserted into center of bread comes out clean.

    What you'll need

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