BAKING KITS
LIBBY'S® Classic Pumpkin Bread Kit with Icing
MADE WITH
Made With LIBBY'S® 100% Pure Pumpkin
New Look, Same Great Recipe
Nutrition
About 40 servings per container
Serving size 1/40th Package (40 g)
| Amount Per Unprepared Serving | ||
|---|---|---|
| Calories | 110 | |
| % Daily Value* | ||
| Total Fat 0g | 0% | |
| Saturated Fat 0g | 0% | |
| Trans Fat 0g | ||
| Cholesterol 0.0mg | 0% | |
| Sodium 190mg | 8% | |
| Total Carbohydrate 27g | 10% | |
| Dietary Fiber <1g | 3% | |
| Total Sugars 17g | ||
| Incl. 15g Added Sugars | 30% | |
| Protein 1g | ||
| Vitamin D 0mcg Calcium 0mg Iron 0.6mg Potassium 40mg | 0% 0% 2% 0% | |
| Amount Per Prepared Serving | ||
|---|---|---|
| 140 | ||
| % Daily Value* | ||
| Total Fat 3.5g | 4% | |
| Saturated Fat 0.5g | 3% | |
| Trans Fat 0g | ||
| Cholesterol 20mg | 7% | |
| Sodium 200mg | 9% | |
| Total Carbohydrate 27g | 10% | |
| Dietary Fiber 1g | 3% | |
| Total Sugars 17g | ||
| Incl. 15g Added Sugars | 30% | |
| Protein 2g | ||
| Vitamin D 0mcg Calcium 0mg Iron 0.7mg Potassium 50mg | 0% 0% 2% 0% 25% 0% | |
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
SUGAR, ENRICHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), PUMPKIN, WHITE ICING (POWDERED SUGAR [SUGAR, CORNSTARCH], CORN SYRUP, WATER, SUGAR, SOYBEAN OIL, AGAR, NATURAL VANILLA FLAVOR, PECTIN, SALT, XANTHAN GUM, MONO AND DIGLYCERIDES), BAKING SODA, SALT, SPICE, CINNAMON.
Contains a Bioengineered Food Ingredient
Allergens
CONTAINS: WHEAT.
*Please refer to the product label for the most accurate nutrition, ingredient, and allergen information.
HOW TO PREPARE
Conventional Oven Instructions
Step 1
PREHEAT oven to 350°F. GREASE pan(s)
Step 2
COMBINE eggs, water, oil and LIBBY’S® 100% Pure Pumpkin in large bowl
Step 3
MIX until well blended
Step 4
ADD Bread Mix. Stir just until moistened
Step 5
POUR batter into prepared pan(s)
Step 6
BAKE as directed or until wooden pick inserted in center comes out clean
Step 7
COOL in pan(s) on wire rack 10 minutes. Remove to wire rack to cool completely
Step 8
DRIZZLE icing over cooled bread(s)
Tips
High Altitude Baking (3,500 to 6,000 ft.): Add an additional 1/4 cup water. Bake as directed.
After baking, store in tightly sealed container or resealable plastic bag for up to 4 days.
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