Pumpkin Mix & Bread
Dry Pumpkin Bread Mix 1 1/2 cups all-purpose flour 1 cup granulated sugar 1/2 cup raisins 1/2 cup chopped toasted peacans 1 1/2 tsp. pumpkin pie spice 1 tsp. baking soda 1/2 tsp. salt 1/4 tsp. baking powder Bread Cooking spray 1 container Pumpkin Bread Mix 1 cup canned pumpkin puree 1/4 cup butter, melted, cooled 1/4 cup orange juice 1 tsp. vanilla extract 3 large EGGS
Yields: 16 servings
- Nutritional Information
Per serving: 1 slice
Total fat: 6 g
Saturated fat: 2 g
Polyunsaturated fat: 1 g
Monounsaturated fat: 2 g
Cholesterol: 43 mg
Sodium: 200 mg
Carbohydrate: 28 g
Dietary fiber: 2 g
Protein: 3 g
Vitamin A: 2018.3IU
Vitamin D: 9.8IU
Folate: 27.6 mcg
Calcium: 18.7 mg
Iron: 1 mg
Choline: 31.7 mg
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.
For Bread, PREHEAT oven to 350°F. SPRAY a 9 x 5-inch loaf pan with cooking spray; set aside.
PLACE dry mix in a large mixing bowl. STIR in canned pumpkin puree, butter, orange juice and vanilla until combined.
ADD eggs, one at a time, mixing well after each addition. POUR mixture into prepared pan.
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.
WRAP in plastic wrap, and STORE in a cool dry place.
- Attach a festive recipe card with dry mix ingredients and additional ingredients needed to make the bread to the container before giving.
- Substitute the same amount of currants in the dry mix for the raisins.
- 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