Just Add 3. 490 g. You add: 1 cup pumpkin purée (~240 g), plus 1 egg and ⅓ cup oil. For one bag: one loaf. Preheat oven to 350°F. Grease an 8×4 or 9×5 loaf pan. In a bowl, mash or whisk the fruit/purée (see below) with 1 large egg and ⅓–½ cup oil (or melted butter). Stir in the entire bag of mix until just combined (a few lumps are fine). Pour into the pan and bake 50–65 minutes, until a toothpick comes out clean or with a few moist crumbs. Cool in the pan 10 minutes, then turn out. Contains: wheat, milk. Ingredients: Wheat flour, sugar, dried sourdough starter (wheat flour, water), brown sugar, buttermilk powder, pumpkin pie spice, baking soda, salt.
Just Add 3. 490 g. You add: 1 cup pumpkin purée (~240 g), plus 1 egg and ⅓ cup oil. For one bag: one loaf. Preheat oven to 350°F. Grease an 8×4 or 9×5 loaf pan. In a bowl, mash or whisk the fruit/purée (see below) with 1 large egg and ⅓–½ cup oil (or melted butter). Stir in the entire bag of mix until just combined (a few lumps are fine). Pour into the pan and bake 50–65 minutes, until a toothpick comes out clean or with a few moist crumbs. Cool in the pan 10 minutes, then turn out. Contains: wheat, milk. Ingredients: Wheat flour, sugar, dried sourdough starter (wheat flour, water), brown sugar, buttermilk powder, pumpkin pie spice, baking soda, salt.
