Quick Bread Mix

Quick Bread Mix

49

"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."
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h 5 m servings 187 cals
Serving size has been adjusted!

Original recipe yields 60 servings

Adjust

Nutrition

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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

49
  1. 56 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 re...

Most helpful critical review

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!!

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 re...

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 co...

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 ...

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 bana...

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!!

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!

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 a...

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.

This makes a really soft and wonderful loaf of bread. I made it yesterday and it is gone. I, too, had to add milk to the recipe but I only needed 1/2 cup. This recipe is definitely a "keeper"!