Buy it Again
Pillsbury Cranberry Quick Bread - 15.6 OZ
Quick Bread & Muffin Mix, Cranberry
Cranberry with real cranberries & orange peel. Naturally flavored. Per 1/14 Package: 120 calories; 0 g sat fat (0% DV); 135 mg sodium (6% DV); 14 g total sugars. See nutrition facts for prepared product information. Contains a bioengineered food ingredient. Quick bread & muffin mix, too! Pillsburybaking.com. Questions or comments? 1-800-767-4466 visit us at PillsburyBaking.com. Made with 35% recycled fiber.
|Serving size||0.25 cup|
|Servings Per Container||14|
|Amount Per Serving||(+)|
|Calories from Fat||0||0|
|% Daily Value*|
|Total Fat 1g||1%||4%|
|Saturated Fat 0g||0%||5%|
|Trans Fat 0g|
|Total Carbohydrate 26g||9%||9%|
|Dietary Fiber 1g||4%||4%|
|(-) Information is currently not available for this nutrient.|
|* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs**.|
|** Percent Daily Values listed below are intended for adults and children over 4 years of age. Foods represented or purported to be for use by infants, children less than 4 years of age, pregnant women, or lactating women shall use the RDI’s that are specified for the intended group provided by the FDA.|
|Total Fat||Less than||65g||80g|
|Sat. Fat||Less than||20g||25g|
|Calories per gram:|
Enriched Bleached Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Cranberries, Contains 2% or Less of: Dextrose, Cellulose, Canola Oil, Leavening (Baking Soda, Sodium Acid Pyrophosphate, Calcium Phosphate), Corn Starch, Propylene Glycol Esters of Fatty Acids, Monoglycerides, Salt, Orange Peel, Natural Flavors, Sodium Stearoyl Lactylate, Sunflower Oil, Nonfat Dry Milk, Citric Acid and BHT (Antioxidants).
Warning Contains: Contains wheat and milk ingredients. May contain egg and soybean ingredients.
Directions All you need for bread: 1 cup water. 2 tbsp oil. 2 Eggs. Quick Bread Baking Instructions: 1. Set oven to 375 degrees F. Coat bottom of pan or spray with no-stick cooking spray. 2. Combine mix, water, oil and eggs in bowl. Stir 50 to 75 strokes until mix is blended. Pour batter into prepared pan(s). We recommend using no-stick cooking spray. 3. Bake at 375 degrees F as directed or until toothpick inserted in center comes out clean. Cool 20 minutes. Loosen edges with knife or metal spatula; remove from pan. Pan size: 8 x 4-inch loaf pan; 50 to 60 min bake time. 9 x 5-inch loaf pan; 40 to 50 min bake time. 3 (3 x 5-inch) loaf pans; 35 to 45 min bake time. All you need for muffins: 1 cup milk. 1/3 cup oil. 2 Eggs. Muffins Baking Instructions: 1. Set oven to 400 degrees F for metal or glass pan. For dark coated pan, set oven to 375 degrees F. Spray 12 muffin cups with no-stick cooking spray or line with paper baking cups. 2. Combine mix, milk, oil and eggs in large bowl. Stir 50 to 75 strokes until mix is blended. Divide batter evenly among muffin cups, filling about 3/4 full. 3. Bake at 400 degrees F for metal or glass pan or 375 degrees F for dark coated pan for 15 to 20 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 2 to 3 minutes in pan. Warning: Do not eat raw batter. Please cook fully before enjoying. Tip: Wrap leftovers and store in refrigerator up to 1 week or freeze up to 3 months. Tip: Sprinkle 1/4 cup sliced almonds over prepared batter right before baking or add one of the following ingredients to the batter just before baking to create a great flavor combination: 1/2 cup chopped nuts or 1 teaspoon grated orange peel.