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Pillsbury Pumpkin Quick Bread - 14 OZ
- One 14 oz box of Pillsbury Pumpkin Quick Bread and Muffin Mix
- Pumpkin bread mix made using real pumpkin
- Pillsbury quick bread mixes can be used to make pumpkin bread or muffins
- Box makes one loaf, three mini loaves or 12 muffins
- Simply add water, oil and eggs to the pumpkin muffin mix and combine
Quick Bread & Muffin Mix, Pumpkin
Serving size | 0.25 G21 | ||
---|---|---|---|
Servings Per Container | 12 | ||
Amount Per Serving | (+) | ||
Calories | 120 | 160 | |
Calories from Fat | (-) | (-) | |
Calories from Saturated Fat | |||
% Daily Value* | |||
Total Fat 1g | 1% | 6% | |
Saturated Fat 00 | 0% | 5% | |
Trans Fat 0 | |||
Cholesterol 0mg | 0% | 10% | |
Sodium 200mg | 9% | 9% | |
Potassium 32mg | 0% | 0% | |
Total Carbohydrate 28g | 10% | 10% | |
Dietary Fiber 1g | 4% | 4% | |
Total Sugars 15g | |||
Added Sugars 29g | |||
Protein 2g | 0% | 0% | |
Calcium | 2% | 2% | |
Iron | 6% | 6% | |
(-) Information is currently not available for this nutrient. | |||
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs**. | |||
** Percent Daily Values listed below are intended for adults and children over 4 years of age. Foods represented or purported to be for use by infants, children less than 4 years of age, pregnant women, or lactating women shall use the RDI’s that are specified for the intended group provided by the FDA. | |||
Calories: | 2,000 | 2,500 | |
Total Fat | Less than | 65g | 80g |
Sat. Fat | Less than | 20g | 25g |
Cholesterol | Less than | 300mg | 300mg |
Sodium | Less than | 2,400mg | 2,400mg |
Potassium | 3,500mg | 3,500mg | |
Total Carbohydrate | 300g | 375g | |
Dietary Fiber | 25g | 30g | |
Protein | 50g | 65g | |
Calories per gram: | |||
Fat 9 | |||
Carbohydrate 4 | |||
Protein 4 |
Contains: Contains milk and wheat ingredients. May contain egg and soybean ingredients.,Warning: Do not eat raw batter. Please cook fully before enjoying.
All You Need for Bread: 1 cup water, 3 Tbsp. oil, 2 eggs. Quick Bread Baking Instructions: 1. Set oven to 375 degree F. Coat bottom of pan or spray with no-stick cooking spray. 2. Combine mix, water, oil and eggs in bowl. Stir 50 to 75 strokes until mix is blended. Pour batter into prepared pan(s). We recommend using no-stick cooking spray. 3. Bake at 375 degree 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: 8 x 4 – inch loaf pan; Bake Time :45 to 55 min.; Pan Size: 9 x 5 – inch loaf pan; Bake Time: 40 to 50 min.; Pan Size: 3 (3 x 5 - inch) loaf pans; Bake Time: 35 to 45 min. All you need for muffins: 1 cup milk, 1/3 cup oil, 2 eggs. Muffin Baking Instructions: 1. Set oven to 400 degree F for metal or glass pan. For dark coated pan, set oven to 375 degree 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 to 75 strokes until mix is blended. Divide batter evenly among muffin cups, filling about 3/4 full. 3. Bake at 400 degree F for metal or glass pan or 375 degree F for dark coated pan for 15 to 20 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 2 to 3 minutes in pan. Tip: 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.
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