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Plsbry Cinnamon Swirl Quick Bread - 17.4 OZ

Plsbry Cinnamon Swirl Quick Bread - 17.4 OZ

Quick Bread & Muffin Mix, Cinnamon Swirl

Cinnamon swirl with real cinnamon. Per 1/14 Package: 140 calories; 1 g sat fat (5% DV); 135 mg sodium (6% DV); 16 g sugars. See nutrition facts for prepared product information. Contains a bioengineered food ingredient. Glaze included. pillsburybaking.com. Questions or comments? 1-800-767-4466. Visit us at pillsburybaking.com. Made with 35% recycled fiber.
Nutrition Facts
Serving size 0.25 c dry mix
Servings Per Container 14
Amount Per Serving (+)
Calories 140 180
Calories from Fat 0 0
% Daily Value*
Total Fat 3g 4% 8%
Saturated Fat 1g 5% 10%
Trans Fat 0g
Cholesterol 0mg 0% 8%
Sodium 135mg 6% 7%
Potassium 24mg 0% 0%
Total Carbohydrate 28g 10% 10%
Dietary Fiber 0g 0% 0%
Sugars (-)
Protein 1g 0% 0%
Vitamin A (-) (-)
Vitamin C (-) (-)
Calcium 2% 2%
Iron 6% 6%
(-) 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.
Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Potassium 3,500mg 3,500mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g
Protein 50g 65g
Calories per gram:
Fat 9
Carbohydrate 4
Protein 4
Enriched Bleached Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin Folic Acid), Sugar, Brown Sugar, Canola Oil Palm Oil, Powdered Sugar, Contains 2% or Less of, Dextrose, Modified Corn Starch, Corn Syrup, Leavening (Baking Soda, Sodium Aluminum Phosphate, Calcium Phosphate), Water, Propylene Glycol Esters of Fatty Acids Cinnamon, Monoglycerides, Corn Starch, Salt, Shortening (Palm and/or Soybean Oils with Mono and Diglycerides, Polysorbate 60, TBHQ, Citric Acid), Sodium Aluminosilicate, Soy Flour, Xanthan Gum, Sodium Stearoyl Lactylate, Mono and Diglycerides, Pectin, Artificial Color Including Yellow 5 and Red 40, Potassium Sorbate (Preservative), Natural and Artificial Flavor, Polysorbate 60, Soy Lecithin, Citric Acid, Antioxidants (Citric Acid, BHT, Ascorbyl Palmitate, Mixed Tocopherols, Chamomile and Rosemary Extracts.
Product Attributes
Kosher
Warning Contains: Contains soybean and wheat ingredients. May contain milk and egg ingredients.
Directions All You Need for Bread: 3/4 Cup water; 3 tbsp oil; 2 eggs. Quick Bread & Coffee Cake Baking Instructions. (1) Set oven to 350 degrees F. Coat bottom of pan or spray with no-stick cooking spray. (2) Combine mix (large clear packet) water, oil and eggs in bowl. Stir 50 to 75 strokes until mix is blended. Pour half of batter (about 1-1/3 cups) into prepared pan. Sprinkle with 2/3 cup of swirl mix (small clear packet). Pour remaining batter over swirl mix. Spread carefully to cover. Sprinkle with remaining swirl mix. (3) Bake at 350 degrees F as directed until toothpick inserted in center comes out clean. Cool 20 minutes. Loosen edges with knife or metal spatula; remove from pan. For coffee cake, cool in pan. (4) Squeeze glaze packet 10 to 15 times before opening curt of small corner of packet. Drizzle over cooled loaf or coffee cake. Pan Size: 8 x 4-inch loaf pan; bake time 45 to 55 min. Pan Size: 9 x 5-inch loaf pan; bake time 40 to 50 min. Pan Size: 8-inch square bake time 30 to 40 min. Pan Size: 9-inch square bake time 25 to 35 min. All You Need for Muffins: 3/4 cup milk; 1/3 cup oil; 2 eggs. Muffin 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 (large clear packet), milk, oil and eggs in large bowl. Stir 50 to 75 strokes until mix is blended. Gently stir 3/4 of the swirl mix (small clear packet) into the batter making a swirl pattern. (3) Divide batter evenly among muffin cups. Add remaining swirl mix to the top of each muffin. (4) Bake at 400 degree F for metal or glass pan for 15 to 20 minutes or until golden brown and toothpick inserted in center comes out clean. For dark coated pan, bake at 375 degree F. Cool 2 to 3 minutes in pan. (5) Squeeze glaze packet 10 to 15 times before opening. Cut off small corner of packet. Drizzle over cooled muffins. Tip: Wrap leftovers and store in refrigerator up to 1 week or freeze up to 3 months. Tip: Serve prepared quick bread or muffins with softened cream cheese or add one of the following ingredients to the prepared batter just before baking to create a great flavor combination: 1/2 cup sweetened dried cranberries or 1/2 cup chopped nuts.

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