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Pillsbury
Quick Bread & Muffin Mix - Pumpkin

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Details

14.00 oz
SKU / UPC: 051500795903

Nutrition

Nutrition Facts
Serving Size 0.083 package
Servings Per Container 12
Amount Per Serving
Calories 170Calories from Fat
% Daily Value*
Total Fat 1g2%
Saturated Fat 1g6%
Trans Fat 0g 
Cholesterol 0mg 0%
Sodium 190mg8%
Total Carbohydrate 28g9%
Sugars 14g 
Protein 3g 
Vitamin A0%
Vitamin C2%
Calcium2%
Iron 4%

Ingredients

Sugar, Enriched Bleached Flour (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Wheat Starch, Dried Pumpkin, Partially Hydrogenated Soybean Oil, Contains 2% or Less of: Dextrose, Baking Powder (Baking Soda, Sodium Acid Pyrophosphate, Calcium Phosphate), Cinnamon, Nonfat Milk, Corn Starch, Spices, Propylene Glycol Monoesters, Salt, Cellulose, Mono and Diglycerides, Polysorbate 60, Yellow 5, TBHQ and Citric Acid (Antioxidants), Red 40.

Directions

All You Need for Bread: 1 cup water; 1 tbsp oil; 2 eggs. Quick Bread Baking Instructions: 1. Heat oven to 375 degrees F. Generously grease (or use no-stick cooking spray) bottom only of 8x4 or 9x5-inch or 3 (3x5-inch) loaf pan(s). 2. Combine mix, water, oil and eggs in large bowl. Stir 50 to 75 strokes until mix is blended. Pour batter into greased pan(s). We recommend using Crisco Oil and No-Stick Cooking Spray. 3. Bake at 375 degrees F as directed or until toothpick inserted in center comes out clean. Cool 20 minutes. Loosen edges with knife or metal spatula; remove from pan. Pan Size: 8x4-inch loaf pan, Oven Temp: 375 degrees F, Bake Time: 45 to 55 min. Pan Size: 9x5-inch loaf pan, Oven Temp: 375 degrees F, Bake Time: 40 to 50 min. Pan Size: 3 (3x5-inch) loaf pans, Oven Temp: 375 degrees F, Bake Time: 35 to 45 min. All You Need for Muffins: 1 cup milk; 1/3 cup oil; 2 eggs. Muffin Baking Instructions: 1. Heat oven to 400 degrees F for metal or glass pan. For dark-coated pan, set your oven to 375 degrees F. Spray 12 muffin cups with no-stick cooking spray or line with paper baking cups. 2. Combine mix, milk, oil and eggs in large bowl. Stir 50-75 strokes until mix is blended. Divide batter evenly among muffin cups, filling about 3/4 full. We recommend using Crisco oil and no-stick cooking spray. 3. Bake at 400 degrees F for metal or glass pan or 375 degrees F 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. Storage: Wrap leftovers and store in refrigerator up to 1 week or freeze up to 3 months. Tip: Sprinkle 1/4 cup chopped nuts over batter just before baking or add one of the following ingredients to the prepared batter to create a great flavor combination: 1/2 cup mashed ripe banana, 1/2 cup mini semi-sweet chocolate chips or 1/2 cup chopped nuts.