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Dessert Recipes

White Chocolate, Caramel & Pumpkin Mini Loaves


Make with BREAKSTONE'S Sour Cream.

What You Need

White Chocolate, Caramel & Pumpkin Mini Loaves


  1. 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.
  2. POUR into 4 (5x2-1/2-inch) mini loaf pans sprayed with cooking spray.
  3. BAKE 40 to 45 min. or until toothpick inserted in centers comes out clean. Cool bread in pans 10 min. Remove from pans to wire racks; cool completely.
  4. MELT chocolate as directed on package; drizzle over bread.
Cooking time (duration)

Prep: 15 min. Bake: 45 min.

Number of servings (yield)

24 servings or 4 loaves, 6 servings each




All KRAFT Holiday Baking Recipes

Nutritional Information

Per Serving: 170 calories, 7g total fat, 4g saturated fat, 0g trans fat, 30mg cholesterol, 220mg sodium, 25g carbohydrate, less than 1g dietary fiber, 16g sugars, 2g protein, 60%DV vitamin A, 0%DV vitamin C, 6%DV calcium, 4%DV iron.

How to Bake Bread in 8x4-Inch Loaf Pan:
To bake as one loaf, prepare recipe as directed substituting 1 (8x4-inch) 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.

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