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Five spices and pumpkin create a moist & flavorful homemade bread. Irresistible baking mixes. Gluten free. Oven ready 5 minutes. Makes great muffins, too! See back panel. Find our complete collection of irresistible baking mixes, recipe ideas and much more at: FirenzaMixes.com. Questions or comments? We'd love to hear from you: 1-800-273-2331. Made in USA.
Sugar, Gluten Free Flour (Rice Flour, Potato Extract, Rice Starch), Degermed Yellow Corn Flour, Spices, Salt, Sodium Bicarbonate, Baking Powder (Sodium Bicarbonate, Sodium Acid Pyrophosphate, Corn Starch, Monocalcium Phosphate), Xanthan Gum.
Produced in a facility that processes wheat, milk, soy, tree nuts and eggs.
You Will Need: 1 box Firenza Gluten Free Pumpkin Spice Mix; 3 eggs; 1/2 cup oil; 1 cup canned pumpkin. Bread and Muffins: 1. Preheat oven: 350 degrees F for bread or 375 degrees F for muffins. Grease or spray bottom of baking pan(s). 2. Blend together canned pumpkin, eggs and oil in a large mixing bowl. 3. Add baking mix to pumpkin mixture and stir until well blended - about 1 minute. 4. Bake as Follows: 8 inch x 4 inch or 9 inch x 5 inch pan (1 loaf), bake 50-60 minutes. 5 inch x 3 inch pans (3 loaves), bake 35-45 minutes. 5. Remove from oven. Let cool before slicing. Muffins: Spoon batter into 12 standard muffin cups, about 3/4 full. Bake at 375 degrees F for 18-23 minutes. Cake and Cupcakes: 1. Preheat oven to 350 degrees F. Grease or spray bottom of 9 inch round or 8 inch square pan. 2. Beat together baking mix, canned pumpkin, eggs and oil in a large bowl at low speed - about 3 minutes. 3. Bake 32-38 minutes or until toothpick inserted in center of cake comes out clean. Let cool in pan, then remove. Cool completely before frosting (optional). Cupcakes: Pour batter into 18 lined muffin cups, about 1/2 full. Bake at 350 degrees F for 16-20 minutes. High Altitude for Cake and Bread: Add 2 tsp corn starch to mix.
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