Pumpkin Mix & Bread

Pumpkin Mix & Bread


  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.


  • 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
  • Bread
  • 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


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.

This recipe is a good source of vitamin A.

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.