White Chocolate, Caramel & Pumpkin Mini Loaves

1  3/4 cups flour

1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

1 Tbsp. baking powder

1 tsp. baking soda

2 tsp. pumpkin pie spice

1 can (15 oz.) pumpkin

1 cup sugar

1/2 cup sour cream

1/2 cup butter, melted

2 eggs

1/3 cup chopped walnuts

1/3 Kraft Caramel Bits

2 oz. Baker’s white chocolate

Heat oven to 350 degrees F.

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 butt and eggs; mix well.  Gradually add flour mixture, mixing well after each addition.  Stir in nuts and caramel bits.

Pour into 4 (5 x 2 1/2 inch) mini loaf pans or 1 (8 x 4 inch) loaf pan sprayed with cooking spray.

Bake 40 to 45 minutes or until toothpick inserted in center comes out clean.  Cool bread in pans or pan for 10 minutes.  Remove from pans or pan to wire racks; cool completely.

Melt chocolate as directed on package; drizzle over bread.

TIP:  IF USING 8 X 4 INCH PAN; INCREASE THE BAKING TIME TO 1 HOUR OR UNTIL TOOTHPICK INSERTED INTO CENTER OF BREAD COMES OUT CLEAN