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1
Measure Sugar into sandwich size zippy bag.
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2
Measure flour, cinnamon, allspice, nutmeg, nuts and dehydrated eggs (if you are using them) into a gallon zippy bags.
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3
Place Sugar and flour bag in a larger zippy bag.
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4
Place zippy and can of pumpkin puree into a paper bag.
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5
You can get creative and use a decorated gift bag.
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6
Label it with Baking instructions.
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7
Self Rising flour replacement.
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8
1 1/2teaspoons baking powder and 1/2 teaspoon salt in each cup of flour.
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9
Baking Instructions.
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10
Preheat oven to 300 Degrees.
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11
Grease and flour 1-pound coffee cans or 8 x 4 x 3-inch loaf pans, or 2 9 x 5 x3-inch loaf pans.
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12
You need: 4 eggs, 1 cup vegetable oil, and mix bag.
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13
Cream Sugar, Eggs and oil together.
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14
Stir in Pumpkin Puree.
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15
Slowly add in Flour mix.
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16
Stir in nuts.
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(optional).
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18
Spoon Mixture into prepared baking pans.
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19
Bake at 300 for 1 hour and 10 to 20 minutes or until a wooden pick inserted in center comes out clean.
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20
Cool in cans or loaf pans for 10 minutes on wire racks.
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21
Remove from pans and let cool completely on wire racks.
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22
Makes 2 to 3 loaves of pumpkin pecan bread.
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23
Baking Instructions with Powdered Eggs.
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24
Preheat oven to 300 Degrees.
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25
Grease and flour 1-pound coffee cans or 8 x 4 x 3-inch loaf pans, or 2 9 x 5 x3-inch loaf pans.
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26
You need:1 cup vegetable oil, 1 cup water and mix bag.
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27
Cream Sugar, oil and Pumpkin together.
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28
Stir in 1 cup water.
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29
Slowly add in Flour mix.
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30
Stir in nuts.
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31
(optional).
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32
Spoon Mixture into prepared baking pans.
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33
Bake at 300 for 1 hour and 10 to 20 minutes or until a wooden pick inserted in center comes out clean.
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34
Cool in cans or loaf pans for 10 minutes on wire racks.
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35
Remove from pans and let cool completely on wire racks.
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36
Makes 2 to 3 loaves of pumpkin pecan bread.
