This is a deliciously spiced bread that your family and friends will love! Like all of our breads, it has a very moist and smooth, non-grainy, non-crumbling texture. Many customers use this mix and the Gluten-Free Banana Bread Mix to make muffins or cakes. Add nuts, chocolate chips or dried fruit to make the bread even more hearty. It’s very easy to prepare and stays fresh for days. This recipe is:
- Free from gluten, yeast, corn, dairy, soy, nuts (including peanuts), and rice.
- GMO FREE CERTIFIED™
- Kosher Parve
- Can be made egg free!
YIELD: (1) 8 ½ x 4 ½ in. loaf pan, 4 mini loaves, or approximately 24 muffins
INGREDIENTS:
- 1 package Breads from Anna Pumpkin Bread Mix
- 2 jumbo eggs
- ¼ cup oil
- 1 cup pumpkin puree
- ½ cup chopped nuts (optional)
DIRECTIONS:
- Preheat oven to 350 degrees. Set rack to center. Grease 8 ½ x 4 ½ in. loaf pan.
- In a medium-sized mixing bowl, mix all wet ingredients until creamy
- Add Breads from Anna Pumpkin Bread Mix and stir until well blended, then fold in chopped nuts (optional)
- Spoon batter into prepared pan and bake for 50-60 minutes, or until center tests clean with a toothpick or knife.
- Let cool in pan 1 hour before slicing.
TIPS AND VARIATIONS:
- To make muffins, fill standard muffin tip cups 2/3 full and bake at 350 degrees for 20-25 minutes. Makes approximately 24 muffins.
- To make mini loaves, spoon batter into four mini loaf pans and bake at 350 degrees for 30 minutes. Let cool 1 hour before removing.
- If avoiding eggs, leave the egg out altogether and bake the mix into muffins. Using an egg replacer will render a gummy texture.
- If using olive oil, a light olive oil is recommended for best results.
- Our Pumpkin Bread Mix also makes zucchini bread, pumpkin bars, carrot cake and other great delights!
