Bulk-Pumpkin Bread

in

Note: We recommend a scale to measure out your flour (most accurate)

Do not use a liquid measuring cup for dry ingredients.

Ingredients:

  • Breads From Anna Pumpkin Bread Mix
  • 2 Whole eggs
  • 1/3-cup oil (Canola, butter, coconut or grapeseed)-olive oil is not recommended
  • 1-cup Pumpkin Puree (we recommend Libby's Pumpkin Puree)
  • 1/2-cup chopped walnuts (optional)

 

Directions:

  1. Preheat oven to 375 degrees
  2. Measure out 3 3/4-cup pumpkin bread flour mix (or 18 oz. 510g)
  3. Mix all wet ingredients in bowl and cream on low speed.
  4. Slowly add pumpkin bread flour and mix on low speed until well combined, approximately 2-3 minutes.
  5. Pour batter into greased and dusted (tapioca or potato starch works very well) standard sized loaf pan. Bake for 60 minutes.

 

Note:

*To make mini loafs, pour batter into 4-5 mini loaf pans and bake at 375 degrees for approximately 30 minutes. Let cool before removing.

*To make standard sized muffins (will make around 24), pour batter into paper lined muffin pans or greased and floured muffin pan. Bake at 375 for 20-25 minutes.

*To make mini muffins (will make around 72), pour batter into paper line mini muffin pans or greased and floured mini muffin pan. Bake at 375 for 13-16 minutes.

©2009 Breads From Anna. All rights reserved.