Cooking for Isaiah® Gluten-Free Pumpkin Bread, Cake, Muffin & Doughnut Mix—Gum-Free! (two 1 lb. bags)
$14.99
• My classic recipe in an easy stir-and-bake mix.
• Homemade tastes just like you remember—or even better.
• Get perfect texture, browning and flavor every time.
• Two 1-pound bags to have on-hand in your pantry.
TWO 1-POUND BAGS WILL GIVE YOU:
Two 9 x 5-inch loaves
24 muffins
72 mini muffins
24 doughnuts
Out of stock
Description
PUMPKIN BREAD, CAKE, MUFFIN & DOUGHNUT MIX INGREDIENTS: Brown Rice Flour, Tapioca Flour, Potato Starch, Granulated Sugar, Baking Powder, Pumpkin Pie Spice, Vanilla Bean, Psyllium Fiber, Salt.
STIR-IN INGREDIENTS:
canned pure pumpkin puree
egg or egg replacer
your preferred oil or melted buttery sticks
RECIPE FOR EASY PUMPKIN BREAD, MUFFINS OR DOUGHNUTS
For muffin and doughnuts, grease a muffin or doughnut pan, fill about ¾ full and bake until a toothpick inserted in the center comes out dry, about 20 minutes for muffins and 12 minutes for doughnuts.
Makes: 1 loaf, 12 doughnuts or muffins
1. Preheat the oven to 350°F. Grease an 8½-inch by 4½-inch loaf pan with nonstick cooking spray or paper liners.
2. Place 1 BAG PUMPKIN BREAD MIX in a large bowl.
3. In a small bowl, whisk together 2 large eggs, 1 cup pure pumpkin puree and ½ cup neutral-flavored oil. Stir into the pumpkin bread mix until just combined.
4. Transfer the batter to the prepared pan. Bake until golden and a toothpick inserted in the center comes out dry, about 50 minutes. Let cool completely in the pan set on a wire rack.
Additional information
| Weight | 2.0 lbs |
|---|---|
| Dimensions | 10 × 7 × 4.75 in |
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