Quick Bread Mix Recipe

5 1 1
Quick Bread Mix Recipe
Quick Bread Mix Recipe photo by Taste of Home
Publisher Photo

Quick Bread Mix Recipe

Read Reviews
5 1 1
Publisher Photo
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.
Recommended: Banana Bread A to Z
MAKES:
56 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.
MAKES:
56 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.

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

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 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 9x5-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).
Originally published as Quick Bread Mix in Quick Cooking May/June 2000, p19

Nutritional Facts

1 each: 203 calories, 8g fat (2g saturated fat), 28mg cholesterol, 253mg sodium, 29g carbohydrate (11g sugars, 1g fiber), 3g protein.

  • 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
  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 9x5-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).
Originally published as Quick Bread Mix in Quick Cooking May/June 2000, p19

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forQuick Bread Mix

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
nanna52 User ID: 5312526 75521
Reviewed Jun. 6, 2012

"I took this recipe and added fresh apricots and also tried it with fresh chopped apples and was wonderful moist little nuts cinnimon for apples , orange zest for apricots will make again great for breakfast or ladies brunches"

Loading Image