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Pamela's Bread Mix, Pumpkin
Pamela's Bread Mix, Pumpkin
16 oz
About
Details
Wheat-free. Gluten-free. Visit our website for more great recipes and how to videos at PamelasProduct.com. Certified gluten-free by GFCO. Wheat-free. No artificial additives. No hydrogenated oils or trans fats. Rich pumpkin flavor. Enjoy all of our gluten-free products. Pamela's products is proud to support national and regional non-profit Celiac Disease, Gluten Intolerance and Autism Support Organizations. Certified gluten-free. www.pamelasproducts.com. Pamela's Products have been formulated and produced to be wheat-free and gluten-free, and manufactured in a gluten-free certified facility. Questions or concerns, please contact us by phone (707) 462-6605. Product of the USA.
Ingredients
Evaporated Cane Sugar, 100% Pumpkin Powder, Brown Rice Flour, White Rice Flour, Cassava Flour, Cultured Buttermilk, Potato Starch, Gluten-free Flavor, Grainless & Aluminum-free Baking Powder (sodium Acid Pyrophosphate, Potato Starch, Sodium Bicarbonate), Cinnamon, Sea Salt, Xanthan, Pumpkin Spice, Gum, Ginger, Cloves, Baking Soda.
Directions
Pamela's Pumpkin Bread: 1 bag Pumpkin Bread Mix; 3 eggs, large; 1/2 cup butter, melted; 3/4 cup milk. Optional: 3/4 cup pecan or walnut pieces. Yield: One 8 inch x 4 inch bread pan or one 9 inch x 5 inch bread pan. Allergen Options: For butter, use equivalent butter alternative, melted. For milk, use alternative. Baking: Preheat oven to 350 degrees F. Whisk eggs, butter, and milk together. Add dry mix (and nuts) and mix together until fully incorporated. Pour batter into lightly greased bread pan. Bake for 50 to 55 minutes until toothpick comes out clean. Let bread cool in pan for 5 minutes, then remove from pan and continue cooling on rack. Makes great muffins, too! Reduce baking time to 18 to 20 minutes and toothpick comes out clean. Optional Topping: 2 tbsp butter, melted; 1/3 cup brown sugar; 1/2 cup sliced almonds. Combine topping ingredients and spread evenly over pumpkin batter before baking. If using 8 inch x 4 inch pan, create an inside collar with parchment 2 inches above the pan rim to prevent topping from overflowing as bread bakes. Or use 9 inch x 5 inch pan without collar.
Warnings
Allergen information: contains milk. Our products are produced on equipment that processes tree nuts, coconut, eggs, soy, and milk.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 90
- Total Fat 0g0%
- Saturated Fat 0g0%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 180mg8%
- Total Carbohydrate 22g8%
- Dietary Fiber 2g7%
- Sugars 12g
- Protein 1g
Details
Wheat-free. Gluten-free. Visit our website for more great recipes and how to videos at PamelasProduct.com. Certified gluten-free by GFCO. Wheat-free. No artificial additives. No hydrogenated oils or trans fats. Rich pumpkin flavor. Enjoy all of our gluten-free products. Pamela's products is proud to support national and regional non-profit Celiac Disease, Gluten Intolerance and Autism Support Organizations. Certified gluten-free. www.pamelasproducts.com. Pamela's Products have been formulated and produced to be wheat-free and gluten-free, and manufactured in a gluten-free certified facility. Questions or concerns, please contact us by phone (707) 462-6605. Product of the USA.
Ingredients
Evaporated Cane Sugar, 100% Pumpkin Powder, Brown Rice Flour, White Rice Flour, Cassava Flour, Cultured Buttermilk, Potato Starch, Gluten-free Flavor, Grainless & Aluminum-free Baking Powder (sodium Acid Pyrophosphate, Potato Starch, Sodium Bicarbonate), Cinnamon, Sea Salt, Xanthan, Pumpkin Spice, Gum, Ginger, Cloves, Baking Soda.
Directions
Pamela's Pumpkin Bread: 1 bag Pumpkin Bread Mix; 3 eggs, large; 1/2 cup butter, melted; 3/4 cup milk. Optional: 3/4 cup pecan or walnut pieces. Yield: One 8 inch x 4 inch bread pan or one 9 inch x 5 inch bread pan. Allergen Options: For butter, use equivalent butter alternative, melted. For milk, use alternative. Baking: Preheat oven to 350 degrees F. Whisk eggs, butter, and milk together. Add dry mix (and nuts) and mix together until fully incorporated. Pour batter into lightly greased bread pan. Bake for 50 to 55 minutes until toothpick comes out clean. Let bread cool in pan for 5 minutes, then remove from pan and continue cooling on rack. Makes great muffins, too! Reduce baking time to 18 to 20 minutes and toothpick comes out clean. Optional Topping: 2 tbsp butter, melted; 1/3 cup brown sugar; 1/2 cup sliced almonds. Combine topping ingredients and spread evenly over pumpkin batter before baking. If using 8 inch x 4 inch pan, create an inside collar with parchment 2 inches above the pan rim to prevent topping from overflowing as bread bakes. Or use 9 inch x 5 inch pan without collar.
Warnings
Allergen information: contains milk. Our products are produced on equipment that processes tree nuts, coconut, eggs, soy, and milk.
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