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Commercial RecipeMini Pumpkin Bread

Commercial Mini Pumpkin Bread

Details

Time
25 minutes
Yields
40 mini breads

Whip up fall flavors in no time with this Easy Mini Pumpkin Bread recipe. A moist, dense pumpkin bread with REESE'S Peanut Butter Chips is made even sweeter with a drizzle made of HERSHEY'S Milk Chocolate Chips. This triple-flavor treat is perfect served a la mode on your fall dessert menu.

Ingredients & Directions

COOK TIME
15 minutes
Cool Time
10 minutes

Ingredients

  • 5 lbs.
    basic muffin mix
  • 12 oz.
    canned pure pumpkin
  • 12 oz.
    raisins
  • 3 Tbsp.
    pumpkin pie spice
  • 1 lb. 6 oz.
    REESE'S Peanut Butter Chips, 1000 ct. (Item# 61625)
  • CHOCOLATE DRIZZLE
  • 6 oz.
    HERSHEY'S Milk Chocolate Chips (Item# 61425)
  • 4 tsp.
    shortening (do not use butter, margarine, spread or oil)
READY TO MAKE THIS?

Directions

1

Heat convection oven to 300°F (standard oven: 350°F). Generously spray mini loaf pans (4x2-1/2x1-1/2 inch) with vegetable cooking spray or line with mini loaf papers.

2

Prepare muffin mix as directed on package. Fold in pumpkin, raisins, pumpkin pie spice and REESE'S Peanut Butter Chips. Fill prepared mini loaf pans 3/4 full (4 oz.) with batter.

3

Bake 15 to 25 minutes* or until wooden pick inserted in center comes out clean. Cool in pans at least 10 minutes before removing to wire rack.

4

Prepare CHOCOLATE DRIZZLE: Place HERSHEY'S Milk Chocolate Chips and shortening in small microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chocolate is melted and mixture is smooth when stirred. Drizzle over top of mini loaves.

Tip

Step 3: If using convection oven, rotate pans one-half turn (180°) after 10 minutes of baking.

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