Cooking for Isaiah® Gluten-Free Pumpkin Bread, Cake, Muffin & Doughnut Mix—Gum-Free! (two 1 lb. bags)

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.