Preparation & Usage

All You Need for Bread: 1 cup water 3 tbsp Oil 2 eggs Quick Bread Baking Instructions 1. Set oven to 375°F. Coat bottom of pan or spray with no-stick cooking spray. 2. Combine mix, water, oil and eggs in bowl. Stir 50 to 75 strokes until mix is blended. Pour batter into prepared pan(s). 3. Bake at 375°F as directed or until toothpick inserted in center comes out clean. Cool 20 minutes. Loosen edges with knife or metal spatula; remove from pan. Pan Size: 8 x 4-inch loaf pan; Bake Time: 45 to 55 min. Pan Size: 9 x 5-inch loaf pan; Bake Time: 40 to 50 min. Pan Size: 3 (3 x 5-inch) loaf pans; Bake Time: 35 to 45 min. All You Need for Muffins: 1 cup milk 1/3 cup oil 2 eggs Muffin Baking Instructions 1. Set oven to 400°F for metal or glass pan. For dark coated pan, set oven to 375°F. Spray 12 muffin cups with no-stick cooking spray or line with paper baking cups. 2. Combine mix, milk, oil and eggs in large bowl. Stir 50 to 75 strokes until mix is blended. Divide batter evenly among muffin cups, filling about 3/4 full. 4. Bake at 400°F for metal or glass pan or 375°F for dark coated pan for 15 to 20 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 2 to 3 minutes in pan. Tip: Wrap leftovers and store in refrigerator up to 1 week or freeze up to 3 months. Directions developed using conventional ovens. Ovens vary; baking time may need to be adjusted. Tip: Sprinkle 1/4 cup chopped nuts over batter just before baking or add one of the following ingredients to the prepared batter to create a great flavor combination: 1/2 cup mashed ripe banana, 1/2 cup mini semi-sweet chocolate chips or 1/2 cup chopped nuts.

Features

Quick bread & muffin mix, too!

With real pumpkin

Kosher - Dairy