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Pillsbury
Quick Bread - Chocolate Chip Swirl

$3.29

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Details

17.40 oz
SKU / UPC: 051500730805

Nutrition

Nutrition Facts
Serving Size 1/14 package mix
Servings Per Container 14
Amount Per Serving
Calories 150Calories from Fat 40
% Daily Value*
Total Fat 4.5g7%
Saturated Fat 2g10%
Trans Fat 0g 
Cholesterol 0mg 0%
Sodium 140mg6%
Total Carbohydrate 26g9%
Sugars 14g 
Protein 1g 
Vitamin A0%
Vitamin C0%
Calcium2%
Iron 4%

Ingredients

Enriched Bleached Flour (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Chocolate Chips with Confectioner's Shellac (Chocolate Chips, Sugar, Chocolate Liquor, Cocoa Butter, Dextrose, Milk Fat, Soy Lecithin, Ethanol, Shellac, Coconut Oil), Partially Hydrogenated Soybean Oil, Brown Sugar, contains 2% or less of: Propylene Glycol Monoesters, Modified Corn Starch, Baking Powder (Baking Soda, Sodium Aluminum Phosphate, Calcium Phosphate), Dextrose, Cocoa Processed with Alkali, Mono- and Diglycerides, Corn Starch, Salt, Sodium Silicoaluminate, Soy Flour, Natural and Artificial Flavor, Polysorbate 60, Xanthan Gum, TBHQ and Citric Acid (Antioxidants), Yellow 5, Red 40.

Directions

Quick Bread & Coffee Cake Baking Instructions: All you need for bread: 3/4 cup water, 3 Tbsp. oil, 2 eggs. 1. Heat oven to 350F. Generously grease bottom of pan or spray with no-stick cooking spray. 2. Combine quick bread mix (large clear packet), water, oil and eggs in large bowl. Stir 50 to 75 strokes until mix is blended. Pour half of batter (about 1 1/3 cups) into greased pan. Sprinkle with 2/3 cup of the swirl mix (small clear packet). Pour remaining batter over swirl mix. Spread carefully to cover. Sprinkle with remaining swirl mix. We recommend using Crisco(R) Oil and No-Stick Cooking Spray. 3. Bake at 350F as directed or until toothpick inserted in center comes out clean. Cool loaf in pan for 15 minutes. Loosen edges with knife or metal spatula; remove from pan. For coffee cake, cool in pan. 8x4-inch loaf pan, 350F, 50 to 60 min. 9x5-inch loaf pan, 350F, 45 to 55 min. 8-inch square, 350F, 30 to 40 min. 9-inch square, 350F, 25 to 35 min. Muffin Baking Instructions: All you need for muffins: 3/4 cup milk, 1/3 cup oil, 2 eggs. 1. Heat oven to 400F for metal or glass pan. For dark-coated pan, set your oven to 375F. Spray 12 muffin cups with no-stick cooking spray or line with paper baking cups. 2. Combine quick bread mix (large clear packet), water, oil and eggs in large bowl. Stir 50 to 75 strokes until mix is blended. Gently stir 3/4 of the swirl mix (small clear packet) into the batter making a swirl pattern. We recommend using Crisco Oil and No-Stick Cooking Spray. 3. Divide batter evenly among the muffin cups. Add remaining swirl mix to the top of each muffin. 4. Bake at 400F for metal or glass pan or 375F for dark-coated pan for 15 to 20 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 2-3 minutes in pan. High Altitude (Above 3500 Feet): Add 1/4 cup flour to dry mix. Bake 375F as directed. Tip: Add 1/2 cup mashed ripe banana to the batter. Add 1/4 to 1/2 cup chopped nuts to the batter or the topping. Dress up your loaf or coffee cake with a vanilla glaze. Combine 1/2 cup powdered sugar, 2 to 3 teaspoons milk and 1/2 teaspoon vanilla extract. Drizzle over loaf or coffee cake.

Other Info

Manufacturer

The J.M. Smucker Company

Orrville, OH 44667
800-767-4466