Easily prepare delicious date bread or muffins with Pillsbury Date Quick Bread and Muffin Mix. Made with real dates, this quick bread and muffin mix makes mealtime even tastier. Pillsbury date bread mix contains all the dry ingredients you need to make delectable breakfast muffins or bread at home. Just add water, oil and eggs to this Pillsbury baking mix, stir and bake as directed for easy date bread. Each box of bread and muffin mix makes one loaf, three mini loaves or 12 muffins. Make baked goods you can enjoy right away or freeze for an easy breakfast in the future. Serve the date bread or muffins with scrambled eggs and fruit slices for a quick breakfast. To add your own touch, sprinkle in some add-ins like mashed banana, grated orange peel or chopped nuts to create your own tasty recipes. The Pillsbury Baking website has delicious and easy recipes, fun ideas and simple baking tips to help you and your family create tasty memories together.

• One 16.6 oz box of Pillsbury Date Quick Bread and Muffin Mix

• Pillsbury quick bread mixes can be used to make date bread or muffins

• Date bread and muffin mix made using real dates

• Simply add water, oil and eggs to the date bread mix and combine

• Box makes one loaf, three mini loaves or 12 muffins

• Perfect for a quick breakfast or to enjoy later in the day as a snack or dessert

• The Pillsbury Baking website helps you and your family create tasty memories together

• Making Family Traditions Easy for Over 100 Years

Enriched Bleached Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Dates, Dextrose, Contains 2% or Less of: Cellulose, Canola Oil, Leavening (Baking Soda, Sodium Acid Pyrophosphate, Calcium Phosphate), Corn Starch, Propylene Glycol, Ester of Fatty Acids, Salt, Monoglycerides, Cellulose Gum, Caramel Color, Sodium Stearoyl Lactylate, Nonfat Dry Milk, Citric Acid and BHT (Antioxidants).

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 vegetable oil and no-stick cooking spray. 3. Bake at 375 degreees F as directed 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; 55 to 65 min. bake time. Pan Size: 9 x 5-inch loaf pan; 45 to 55 min. bake time. Pan Size: 3 (3 x 5-inch) loaf pans; 40 to 50 min. bake time. All You Need for Muffins: 1 cup milk; 1/4 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, milk, oil and eggs in large bowl. Stir 50 to 75 strokes until mix is blended. Divine 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 20 to 25 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: Add one of the following ingredients to the batter just before baking to create a great flavor combination: 1/2 cup mashed banana, 2 teaspoons grated orange peel or 1/2 cup chopped nuts.