Unbleached Enriched Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Dried Pumpkin Flakes, Spices, Salt, Arabic Gum, Soybean Oil, Leavening (Sodium Bicarbonate, Sodium Acid Pyrophosphate).
Made on equipment shared with milk, eggs and tree nuts.
You will need:
1 Full Package of Mix
2 Large Eggs
1/2 Cup of Vegetable Oil
1 Cup of Water
Prepare: Preheat oven to 350°F. Lightly grease a standard 9 x 5 pan with butter or cooking spray.
Mix: Combine eggs, oil, water in a medium bowl. Add mix. Fold together with rubber spatula until batter is smooth (approximately 1 to 2 minutes).
Pan: Spread batter in pan, filling corners and leveling top.
Oven: Bake for 55 to 60 minutes. Allow to cool for 15 minutes before removing from pan. Yields 10 to 12 slices loaf.
Muffins: Follow mixing instructions above. Portion batter into lightly greased standard muffin tins, 2/3 full. Bake at 400°F for 18 to 20 minutes.
Holiday Bread: Add 1/2 cup cranberries and 1/2 cup chopped almonds to the mix. For glaze, combine 1/2 cup powdered sugar with milk, adding teaspoons ati time to desired consistency. Spread over warm loaf. Cool completely before slicing.
High Altitude Directions: Add 2 tablespoons water to above ingredients.
Baking Tip: All ovens bake differently. Always double check your oven temperature with an oven thermometer before baking. Check bread at the minimum baking time by inserting a toothpick in several locations. If the toothpick comes out clean, the bread is finished. If not, bake for an additional 5 minutes.
Vegetable Oil vs. Olive Oil: We tested this recipe with olive oil and vegetable oil, and were pleased with both options. The olive oil gave the bread extra richness, and truthfully we’re not huge fans of vegetable oil overall.
We have a tendency to hoard bread and cake mixes – saving them for a rainy day that never seems to come. To remedy the situation, we’ve been on a bit of a baking kick, burning through our stock and warming our test kitchen with the dreamy fragrance of fresh baked goodies.
What’s nice about these mixes is they’re no-nonsense, quick and easy – just throw in 2 or 3 ingredients, mix and bake.
What’s not so nice is that they take some of the fun away from baking, and we all know that nothing ever tastes as good as when it’s made from scratch.
All that said, we were mostly pleased with this Pumpkin Bread & Muffin Mix from Trader Joe’s.
For starters, ours cooked up with a light, airy texture, and the golden-brown crust was moist and flavorful.
One negative to report: there seems to be a growing food flavor trend where things that are called “pumpkin” should more appropriately be called “pumpkin spice”. This mix is a little guilty here, as it’s harder to identify the very subtle pumpkin flavor when it’s overpowered by the nutmeg and ginger flavor. Further, the latter really lingers and seems to coat your tongue a bit unnaturally.
Overall, we enjoyed this mix. We would have preferred more of a true pumpkin flavor (like TJ’s Pumpkin Bread Pudding – which was amazing), but it was a nice compliment to an afternoon coffee, and we enjoyed the seasonal flavors.
Have you cooked up this bread and muffin mix? If so, we’d love to hear what you thought…
Summary : This mix should have been called "Pumpkin Spice" instead of "Pumpkin", but we still enjoyed this moist, flavorful bread.
Lois, my wife had a disaster with this GF Pumpkin Bread and Muffin Mix. Even though the toothpick came out clean, the middle was still a puddin-like goo after 10 minutes of extra cooking time. What gives?