Quick Bread Mix Recipe - Allrecipes.com
Quick Bread Mix Recipe
  • READY IN ABOUT hrs

Quick Bread Mix

Recipe by  

"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 Edit and Save

Original recipe makes 6 large or 12 medium loaves Change Servings
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  • PREP

    20 mins
  • COOK

    45 mins
  • READY IN

    1 hr 5 mins

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 More Reviews

Most Helpful Positive Review
Feb 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.

 
Most Helpful Critical Review
Apr 11, 2003

Without trying to sound boastfull I'm a really good cook and baker; but this was the worst thing I've ever baked and tried to eat. I will never make this again!! As my three kids put it YUCK!!

 
Dec 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.

 
Feb 03, 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.

 
Jun 03, 2003

I recently made this mix to give for Christmas gifts to coworkers. I packaged up one batch for each person with two muffins - one batch made with pumpkin and pecans and one batch made with bananas and walnuts. It was a big hit. My son, husband and I also enjoyed the rest of the muffins. Thanks for a great recipe.

 
Apr 11, 2003

I only wanted one loaf of bread, so I had to do the division to break down this recipe. But it's good to know the bulk measurements too. The bread was great!

 
Apr 11, 2003

This is a wonderful time-saver. I substituted fresh ground whole wheat, reduced the oil and added more vegetable or fruit. I also added a scoop of soy powder for more protein. It is delicious and easy and nutritious.

 
Apr 11, 2003

My family, along with everyone else who has tried the loaves from this recipe love it. I like it because I have stocked up on muffins and loaves for preschool and work lunches.

 

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Nutrition

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

* Percent Daily Values are based on a 2,000 calorie diet.

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