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Quick Bread Mix

Quick Bread Mix

  • Prep

    20 m
  • Cook

    45 m
  • Ready In

    1 h 5 m
Helen Hanson

Helen Hanson

Bulk mix suitable for quick breads and/or muffins. These are great baked in mini pans for an assortment on trays for gifts. I also bake a lot for fall bake sales. Three cups of mix makes one large or two medium loaves. Add 1 cup pureed cooked vegetable or fruit such as pumpkin, winter squash, carrots, apricots, applesauce, mashed banana along with whatever nuts, fruits or flavorings you desire.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 60 servings

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Nutrition

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  • Calories:
  • 187 kcal
  • 9%
  • Fat:
  • 2.2 g
  • 3%
  • Carbs:
  • 39.3g
  • 13%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 459 mg
  • 18%

Based on a 2,000 calorie diet

Directions

  1. Mix thoroughly flour, sugar, baking powder, soda, and salt. (Can be stored on the shelf for months.)
  2. Mix 3 cups baking mix, oil, eggs, and 1 cup vegetables or fruits. Add flavorings, nuts, raisins, dates, etc., if desired. Pour into one 8-1/2x4-1/2 inch or two 7-1/4x3-1/2 inch greased loaf pans.
  3. Bake at 350 degrees F (175 degrees C) for 30 to 45 minutes.
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Reviews

Bina E.
115

Bina E.

2/21/2006

All recipes need some altering to suit an individuals taste. A recipe is a base. I am a prof. baker who took Helen's recipe and made it mine with a few changes. You must know your oven and if repeatedly burning a recipe does'nt know their oven! All are different. Change the temp. and heat distr., turn the fan on to distr. the heat around, change pans. I found this recipe so simple and convenient and made money selling them at cafes around. You have to know what makes a muffin moist. Always add some fruit or veg. like banana, carrot, zucchini, and an extra egg. This ensures moist muffins, which I found this recipe worked best for. You need to start with a high temp (200 C) and then lower after 7 minutes to 175c. This is imp. for getting a peak in the center and also aids in allowing the center to cook. The lowering heat will ensure it doesn't burn. This is just advice that I aquired from lots of research and trial and error. It takes practice to be a master with baking. As much experience as I have I have also blundered. I've gone back after a few years to a recipe I had no success with and had excellent results because I have more knowledge of kitchen science. Good luck, and thanks Helen for a great recipe.

ALI3RMO
62

ALI3RMO

12/25/2003

Recipe was great, except it appears to be missing 1 cup of MILK! Batter was like wallpaper paste until I added the milk with the eggs and oil. Baked up perfect and was quick, easy and cheap compared to prepakaged mixes or starting from scratch.

HOLLYBARRY93
41

HOLLYBARRY93

2/3/2005

This is a GREAT recipe. I have made banana bread and pear pecan bread. I too had to add some milk but the amount was dependent on how moist the add-ins were. I used a mixture of pears, brown sugar and nuts. I mixed them together and then pureed the mixture before adding to the dry ingredients. I did not have to add any milk to this batch but I did have to add some to the banana bread. Also, my kids have made chocolate chip muffins. This recipe is definitely going into my recipe collection.

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