Are you a pumpkin lover? Do you enjoy baking but don’t always have the time to start from scratch? Look no further than Libby’s Pumpkin Bread Mix! This mix is a quick and easy way to satisfy your pumpkin cravings without having to spend hours in the kitchen. In this article, we will share with you two different recipes featuring Libby’s Pumpkin Bread Mix that are sure to become your new favorite fall treats.
Recipe 1: Classic Pumpkin Bread
Ingredients:
- 1 package of Libby’s Pumpkin Bread Mix
- 2 large eggs
- 1/2 cup of vegetable oil
- 1/4 cup of water
Instructions:
- Preheat your oven to 350°F.
- Grease a 9×5 inch loaf pan.
- In a large bowl, beat the eggs.
- Add the pumpkin bread mix, vegetable oil, and water. Stir until well combined.
- Pour the batter into the prepared loaf pan.
- Bake for 50-55 minutes or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before removing and transferring to a wire rack to cool completely.
Nutritional Information:
This classic pumpkin bread recipe yields 12 servings. Each serving contains approximately:
- 240 calories
- 12g fat
- 30g carbohydrates
- 2g protein
Cooking Time:
This recipe takes about 1 hour from start to finish.
Equipment:
- 9×5 inch loaf pan
- Large mixing bowl
- Measuring cups and spoons
- Electric mixer (optional)
Serving Suggestions:
This classic pumpkin bread is delicious on its own but can also be served with a dollop of whipped cream or cream cheese frosting. It’s perfect for breakfast, an afternoon snack, or a dessert.
Variations:
Want to mix things up? Here are some variations to try:
- Add 1 cup of chocolate chips to the batter for a chocolatey twist.
- Substitute the vegetable oil for applesauce to reduce the fat content.
- Add 1 tsp of cinnamon and 1/2 tsp of nutmeg for a spicier flavor.
Substitutions:
If you don’t have Libby’s Pumpkin Bread Mix, you can substitute it with any other pumpkin bread mix or make your own from scratch using pumpkin puree and your favorite spices.
Storage:
This pumpkin bread can be stored at room temperature for up to 3 days or in the refrigerator for up to a week. It can also be frozen for up to 3 months.
Tips:
- Be sure to grease your loaf pan well to prevent the bread from sticking.
- Allow the bread to cool completely before slicing to avoid it from falling apart.
- To make your pumpkin bread even more festive, decorate the top with some fall-themed sprinkles or chopped nuts.
Frequently Asked Questions:
Q: Can I use a different type of oil instead of vegetable oil?
A: Yes, you can substitute vegetable oil with canola oil, coconut oil, or any other neutral-tasting oil.
Q: Can I use milk instead of water?
A: Yes, you can use milk or any non-dairy milk as a substitute for water.
Recipe 2: Pumpkin Bread Pudding
Ingredients:
- 1 package of Libby’s Pumpkin Bread Mix
- 4 large eggs
- 1/2 cup of brown sugar
- 2 cups of whole milk
- 1 tsp of vanilla extract
- 1/4 tsp of salt
Instructions:
- Preheat your oven to 350°F.
- Grease a 9×13 inch baking dish.
- In a large bowl, beat the eggs.
- Add the pumpkin bread mix, brown sugar, whole milk, vanilla extract, and salt. Whisk until well combined.
- Pour the mixture into the prepared baking dish.
- Bake for 45-50 minutes or until the top is golden brown and the center is set.
- Allow the bread pudding to cool for 10-15 minutes before serving.
Nutritional Information:
This pumpkin bread pudding recipe yields 8 servings. Each serving contains approximately:
- 360 calories
- 12g fat
- 51g carbohydrates
- 12g protein
Cooking Time:
This recipe takes about 1 hour and 15 minutes from start to finish.
Equipment:
- 9×13 inch baking dish
- Large mixing bowl
- Whisk
- Measuring cups and spoons
Serving Suggestions:
This pumpkin bread pudding is a decadent dessert that can be served warm or cold. Top it with some whipped cream or a scoop of vanilla ice cream for an extra treat.
Variations:
Want to mix things up? Here are some variations to try:
- Add 1 cup of chopped pecans or walnuts to the batter for some crunch.
- Substitute the whole milk for heavy cream for an even richer pudding.
- Add 1 tsp of pumpkin pie spice for an extra boost of fall flavors.
Substitutions:
If you don’t have Libby’s Pumpkin Bread Mix, you can substitute it with any other pumpkin bread mix or make your own from scratch using pumpkin puree and your favorite spices.
Storage:
This pumpkin bread pudding can be stored in the refrigerator for up to 3 days.
Tips:
- Let the bread pudding sit for at least 10-15 minutes before serving to allow it to set.
- For an extra special touch, drizzle some caramel sauce over the top of the bread pudding before serving.
- You can also make individual portions of this bread pudding by using ramekins instead of a large baking dish.
Frequently Asked Questions:
Q: Can I use a different type of milk instead of whole milk?
A: Yes, you can use any type of milk you prefer such as skim milk or almond milk. However, keep in mind that the pudding may not be as rich and creamy.
Q: Can I use a different type of sugar instead of brown sugar?
A: Yes, you can use white sugar, honey, or maple syrup as a substitute for brown sugar.
Conclusion
In conclusion, Libby’s Pumpkin Bread Mix is a versatile and convenient ingredient that can be used to make a variety of delicious treats. Whether you prefer a classic pumpkin bread or a decadent bread pudding, these recipes are sure to satisfy your pumpkin cravings. So why not give them a try and impress your friends and family with your baking skills?