White Chocolate, Caramel & Pumpkin Mini Loaves

By ldelmas

Ingredients

• 1-3/4 cups flour
• 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
• 1 Tbsp. CALUMET Baking Powder
• 1 tsp. baking soda
• 2 tsp. pumpkin pie spice
• 1 can (15 oz.) pumpkin
• 1 cup sugar
• 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1/2 cup butter, melted
• 2 eggs
• 1/3 cup chopped PLANTERS Walnuts
• 1/3 cup KRAFT Caramel Bits
• 2 oz. BAKER'S White Chocolate

Preparation

Step 1

Heat oven to 350ºF.

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.

Pour into 4 (5x2-1/2-inch) mini loaf pans sprayed with cooking spray.

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.

Melt chocolate as directed on package; drizzle over bread.