Pumpkin Mix & Bread

pumpkin bread mix
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  • Ingredients
    Dry Pumpkin Bread Mix
    1 1/2 cups all-purpose flour
    1 cup granulated sugar
    1/2 cup raisins
    1/2 cup chopped toasted pecans
    1 1/2 tsp. pumpkin pie spice
    1 tsp. baking soda
    1/2 tsp. salt
    1/4 tsp. baking powder
    3 large EGGS
    1 container Pumpkin Bread Mix
    1 can (15 oz.) pumpkin puree
    1 cup butter, melted, cooled
    1/4 cup orange juice
    1/4 cup vanilla extract

    Yields: 16 servings

  • Nutritional Information

    Per slice (1/16th of recipe)

    Calories: 176

    Total fat: 6 g
    Saturated fat: 2 g
    Polyunsaturated fat: 1 g
    Monounsaturated fat: 3 g

    Cholesterol: 43 mg
    Sodium: 175 mg
    Carbohydrates: 27 g
    Fiber: 1 g
    Sugar: 17 g
    Protein: 3 g
    Vitamin A: 133 mcg
    Vitamin D: 0 mcg
    Folate: 27 mcg
    Choline: 31 mg
    Calcium: 21 mg
    Iron: 1 mg
    Potassium: 83 mg

    This recipe is a good source of vitamin A.


  1. For dry pumpkin mix, COMBINE all ingredients in a clear 2-quart container with a tight-fitting lid. COVER with lid. STORE in a cool dry place until ready to give as a gift.

  2. For bread, PREHEAT oven to 350°F. SPRAY a 9 x 5-inch loaf pan with cooking spray; SET aside.

  3. PLACE dry mix in a large mixing bowl. STIR in canned pumpkin puree, butter, orange juice and vanilla until combined.

  4. ADD eggs, one at a time, mixing well after each addition. POUR mixture into prepared pan.

  5. BAKE 40 to 50 minutes or until wooden pick inserted in center comes out clean. COOL in pan on wire rack 15 minutes. Gently RUN a metal spatula around edge of bread. Carefully REMOVE bread from pan and cool completely.

  6. WRAP in plastic wrap and STORE in a cool dry place.

Insider Info

  • Dry mix can be prepared and held in container up to 2 weeks before giving as a gift.
  • Give baked bread within 2 days of making.