Pumpkin Mix & Bread

90 minutes
1 loaf, 16 slices


Dry Pumpkin Bread Mix

all-purpose flour
1 1/2 cups
granulated sugar
1 cup
1/2 cup
chopped toasted pecans
1/2 cup
pumpkin pie spice
1 1/2 tsp.
baking soda
1 tsp.
1/2 tsp.
baking powder
1/4 tsp.


large EGGS
container Pumpkin Bread Mix
pumpkin puree
1 can (15 oz.)
butter, melted, cooled
1 cup
orange juice
1/4 cup
vanilla extract
1/4 cup



  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 Tips

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.

Nutritional Info

Per Serving: 1/16th of recipe

Calores: 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