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Quick Bread Mix Recipe

Quick Bread Mix Recipe

Looking for a speedy breakfast or take-along treat for the office? "This mix is so convenient to have on hand to bake a batch of moist tropical muffins or a loaf of nutty banana bread," informs Doris Barb of El Dorado, Kansas.
TOTAL TIME: Prep: 15 min. Bake: 25 min. YIELD:56 servings

Ingredients

  • 10 cups all-purpose flour
  • 1/3 cup baking powder
  • 1/4 cup sugar
  • 1 tablespoon salt
  • 2 cups shortening
  • ADDITIONAL INGREDIENTS FOR MUFFINS:
  • 1/4 cup sugar
  • 1-1/2 teaspoons grated orange peel
  • 1 egg
  • 1 can (8 ounces) crushed pineapple, undrained
  • 1/4 cup milk
  • ADDITIONAL INGREDIENTS FOR BREAD)
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup sugar
  • 2 eggs
  • 3/4 cup mashed ripe banana (about 1 banana)
  • 1/2 cup chopped pecans

Directions

  • 1. In a large bowl, combine the dry ingredients. Cut in shortening until crumbly. Store in an airtight container in a cool dry place or in the freezer for up to 6 months. Yield: about 7 batches of muffins and about 5 batches of bread (13 cups total).
  • 2. To prepare muffins: Contents of mix may settle during storage. When preparing recipe, spoon mix into measuring cup. In a bowl, combine 1-3/4 cups quick bread mix, sugar and orange peel. In a small bowl, combine the egg, pineapple and milk; stir into dry ingredients just until moistened.
  • 3. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 8 muffins.
  • 4. To prepare bread: Contents of mix may settle during storage. When preparing recipe, spoon mix into measuring cup. In a large bowl, beat cream cheese and sugar. Add eggs, one at a time, beating well after each addition. Beat in banana. Stir in 2-1/4 cups quick bread mix and pecans just until moistened.
  • 5. Pour into a greased 9-in. x 5-in. loaf pan. Bake at 350° for 65-70 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to wire rack to cool completely. Yield: 1 loaf (16 slices each).

Nutritional Facts

1 muffin equals 203 calories, 8 g fat (2 g saturated fat), 28 mg cholesterol, 253 mg sodium, 29 g carbohydrate, 1 g fiber, 3 g protein.