This #BakeInTheFun sponsored post has been compensated on behalf of #CollectiveBias Inc. and its advertiser. As always, my pumpkin spice inspired opinions are all my own.
I love this time of the year. And as the weather dials down, I love stoking the oven up. And I’m so ready for pumpkin spice everything, albeit with a our favorite ingredient twists. Are you ready to bake in the fun of the season with me?
For starters {and before I forget}, I cannot be the only one who still longs for a KitchenAid Mixer. So make sure you get in on the MARS Bake In The Fun Sweepstakes too. After all, you “can’t win it if you ain’t in it” … or so I’m told.
That said, also get ready to see this easy way to adapt your own Pumpkin Spice bread this season. I mention “adapt” as I always strive to change things up. And with the recent egg shortage of 2015, I’ve begun to replace eggs in recipes with applesauce. A 1/4 cup for every large egg to be exact. 
And to know me is to know I like to keep things easy. And by that, I love to start with semi-homemade mixes. So I grabbed my favorite boxed Pumpkin Bread Mix from the pantry. Then proceeded to pour it into a large bowl. 
And these boxed mixes create a great base to experiment with. And this heavily spiced Pumpkin Bread is no different. Not to mention it frees up space in the Kitchen that I’d otherwise have to reserve for keeping flours and spices. 
Next, I preheated my oven to 350° degrees. Then recalculated the original recipe. Of which called for 1 cup water, 1/2 cup oil, and 2 eggs. Here I’m adding the oil. 
But with my modifications, I planned to add 1/2 cup Mott’s® Original Apple Sauce instead of the 2 eggs. I also replaced the 1 cup water with Snapple® Apple juice drink {I found singles in 160z at Walmart in both the cooler and juice aisle}. 
You can also replace butter and oil with applesauce as well at a one-to-one ratio. But for this pumpkin bread, I only replaced the eggs and water. And the result, creates an utterly moist and delicious treat that I cooked in miniature bread loaf pans. 
Once baked for 40 minutes, I set them too cool. Then each bread loaf was frosted with Pillsbury™ Supreme Creamy® Cream Cheese icing. But wait…we aren’t done yet! 
To finish, we topped each pumpkin loaf with M&M’s® Pecan Pie seasonal candies. This seasonal flavor smells and tastes amazing. Plus the larger size also makes your candy dish look so plentiful!Nothing brings the autumn season into our home more than our favorite seasonal M&M’s® chocolate candies! Have ya’ll tried the new Pecan Pie flavor yet? OMG…it’s heaven in a shell. 🍂🍁🍂#BakeInTheFun #ad #LoveIt #OnlyAtWalmart A photo posted by Rachel • Roasted Beanz (@roastedbeanz) on
And may I add, with the addition of the M&M’s® Pecan Pie candy, layers in a whole other autumn taste-bud revelry. Only available at Walmart, this seasonal flavor may be hiding out in your Halloween candy aisles. But with a sharp look-out, and you can’t miss them!
Are you ready for more inspired MARS seasonal recipe ideas? I’d love to hear what you think of these substitutions. And also, what different baked goods inspire your fall season? Seriously, I’m all ears and preheated ovens over here!
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