Bulk--Pumpkin Bread Mix Recipe - Breads from Anna

Bulk--Pumpkin Bread Mix Recipe

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Note: We recommend a scale to measure out your flour (most accurate). If measuring without a scale, use stackable measuring cups, do not use a liquid measuring cup for dry ingredients.

Yield:  (1) 8 ½ x 4 ½ in. loaf pan, 4 mini loaves, or approximately 24 muffins


  • 16 ounces Gluten Free Pumpkin Bread mix from Anna (3 cups plus 3 tablespoons)
  • 2 jumbo eggs
  • ¼ cup oil
  • 1 cup pumpkin puree
  • ½ cup chopped nuts (optional)


  1. Preheat oven to 350 degrees. Grease 8 ½ x 4 ½ in. loaf pan.
  2. In a medium-sized mixing bowl, mix all wet ingredients until creamy 
  3. Add Pumpkin Bread mix from Anna and stir until well blended, then fold in chopped nuts
  4. Spoon batter into prepared pan and bake for 50-60 minutes, or until center tests clean with a toothpick or knife. Let cool in pan 1 hour before slicing.

Tips and variations:

  • To make muffins, fill standard muffin tin cups ⅔ full and bake at 250 degrees for 20-25 minutes. Makes approximately 24 muffins.
  • To make mini loaves, spoon batter into four mini loaf pans and bake at 350 degrees for 30 minutes. Let cool 1 hour before removing.
  • If avoiding eggs, leave the egg out altogether and bake the mix into muffins. Using and egg replacer will render a gummy texture.
  • If using olive oil, a light olive oil is recommended for best results.