Opening
Fall is here, and with it comes the delicious taste of pumpkin in just about everything. From lattes to pies, pumpkin seems to be the star ingredient in all of our favorite autumn treats. But have you ever considered using pumpkin pancake mix to make pumpkin bread? If you’re looking for a quick and easy way to whip up a seasonal favorite, this recipe is for you!
Ingredients
– 1 (15-ounce) can of pumpkin pancake mix – 1/2 cup of sugar – 1/4 cup of vegetable oil – 2 eggs – 1/2 teaspoon of cinnamon – 1/4 teaspoon of nutmeg – 1/4 teaspoon of allspice – 1/4 teaspoon of ground ginger – 1/2 cup of water
Instructions
1. Preheat your oven to 350°F. 2. In a large mixing bowl, combine the pumpkin pancake mix, sugar, cinnamon, nutmeg, allspice, and ginger. Mix until well combined. 3. In a separate bowl, whisk together the eggs, vegetable oil, and water. 4. Add the wet ingredients to the dry ingredients and mix until just combined. 5. Pour the batter into a greased 9×5 inch loaf pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. 6. Allow the pumpkin bread to cool for 10-15 minutes before slicing and serving.
Nutritional Information
– Serving size: 1 slice – Calories: 185 – Fat: 8g – Carbohydrates: 25g – Protein: 3g
Cooking Time
– Prep time: 10 minutes – Cook time: 45-50 minutes – Total time: 55-60 minutes
Equipment
– Large mixing bowl – Whisk – 9×5 inch loaf pan – Oven
Serving Suggestions
– Serve warm with a dollop of whipped cream or butter. – Toast slices and spread with cream cheese for a tasty breakfast treat. – Top with chopped nuts or dried cranberries for added texture and flavor.
Variations
– Add chocolate chips or chopped nuts to the batter for a fun twist on traditional pumpkin bread. – Substitute applesauce for the vegetable oil to make a lower-fat version. – Use a different flavor of pancake mix, such as cinnamon or gingerbread, for a unique twist on the classic recipe.
Substitutions
– If you don’t have pumpkin pancake mix, you can use regular pancake mix and add 1/2 cup of canned pumpkin puree to the batter. – Substitute coconut oil or melted butter for the vegetable oil.
Storage
– Store leftover pumpkin bread in an airtight container at room temperature for up to 3 days. – Freeze slices for longer storage. Wrap tightly in plastic wrap and store in an airtight container or freezer bag for up to 3 months.
Tips
– Don’t overmix the batter. Mix until just combined to avoid a tough, dense loaf. – Grease the loaf pan well to prevent the bread from sticking. – Use a toothpick to test for doneness. Insert it into the center of the loaf, and if it comes out clean, the bread is done.
Notes
– This recipe yields one loaf of pumpkin bread. – The nutritional information provided is an estimate and may vary based on the ingredients used.
Frequently Asked Questions
Q: Can I use fresh pumpkin instead of canned? A: Yes, you can substitute 1 cup of mashed fresh pumpkin for the canned pumpkin pancake mix. Q: Can I make this recipe gluten-free? A: Yes, use a gluten-free pancake mix and ensure that all other ingredients are also gluten-free. Q: Can I add raisins or dried cranberries to the batter? A: Yes, you can add any mix-ins you prefer to the batter.
Personal Thoughts
This pumpkin bread recipe is a quick and easy way to enjoy the delicious flavor of pumpkin in a classic baked treat. The use of pumpkin pancake mix makes it even simpler to whip up this seasonal favorite. I love that this recipe is versatile, allowing for different mix-ins and substitutions to make it your own. Give it a try and enjoy a slice of pumpkin goodness with your morning coffee or as an afternoon snack. In summary, this recipe for pumpkin bread made with pumpkin pancake mix is a delicious and simple way to enjoy the flavors of fall. With just a few ingredients and minimal prep time, you can have a tasty treat in no time. Be sure to try out different variations and mix-ins to make it your own. Happy baking!