1
Gather your ingredients
Start with one pouch of the mix, 2 large eggs (lightly beaten), 1⅓ cups water, and ⅓ cup vegetable oil.
Step-by-Step Baking Guide
How to Make Pumpkin Bread with Real Freeze-Dried Pumpkin
Our Pumpkin Bread Mix with Real Freeze-Dried Pumpkin keeps the pumpkin right in the pouch, so no canned pumpkin is needed. Just add eggs, water, and oil, then mix, bake, slice, and enjoy.
Shop Freeze-Dried Pumpkin Mix
Real pumpkin. No canned pumpkin needed.
2
Let the batter rest
Preheat oven to 350°F. Grease and lightly flour an 8 × 4-inch loaf pan.
3
Combine and mix
Remove and discard the oxygen absorber packet. Combine all ingredients in a large bowl and mix until a smooth batter forms. Do not overmix.
4
Let the batter rest
Rest the batter for about 5–10 minutes before pouring it into the prepared pan.
5
Pour and bake
Pour into the prepared pan. Bake on the center rack for 45–60 minutes, until a toothpick inserted in the center comes out clean.
6
Cool, slice, and enjoy
Let the loaf cool before slicing. For an optional sweet topping, sprinkle raw sugar over the batter before baking.
7
Share and enjoy
Enjoy cozy homemade-style pumpkin bread made with real freeze-dried pumpkin — without opening a can of pumpkin.
Ready to bake?
Keep the freeze-dried pumpkin version in your pantry for the next time you want a warm, cozy loaf without needing canned pumpkin.
Shop Freeze-Dried Pumpkin Mix