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