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Quick Bread Mix

 Quick Bread Mix
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.
56 ServingsPrep: 15 min. Bake: 25 min.

Ingredients

  • 10 cups King Arthur Unbleached 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

  • 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).
  • To prepare muffins: Contents of mix may settle during storage. When

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Quick Bread Mix (continued)

Directions (continued)

  • 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.
  • 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.
  • 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.
  • 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.