Quick Bread 3 Ways – Banana, Pumpkin or Zucchini

Average Rating 4.5 from 12 ratings

Versatile and easy, you can choose which kind of quick bread to make.
Made with Pamela’s Baking & Pancake Mix. (Our original Banana Bread recipe can be found here.)

Quick Bread 3 Ways – Banana, Pumpkin or Zucchini

Quick Bread 3 Ways – Banana, Pumpkin or Zucchini

INGREDIENTS:

  • 1¾ cups Pamela's Baking and Pancake Mix
  • ¾ tsp salt
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • 2 eggs
  • ½ cup brown sugar
  • 1 tsp vanilla
  • 1 cup pumpkin, grated zucchini or very ripe bananas
  • ½ cup nuts, chopped
  • ¼ cup melted butter or butter substitute

DIRECTIONS:

Preheat oven to 350°.

In a medium sized bowl, mix together Pamela's Baking & Pancake Mix, salt, cinnamon and nutmeg. In the bowl of a stand mixer, beat eggs until frothy, add brown sugar and mix until creamy. Add vanilla, pumpkin/zucchini/bananas (whichever one you are using), nuts and butter and mix well. Add the flour mixture and beat on medium speed until well mixed, scraping down the sides at least once.

Spray or grease a 4 x 8" loaf pan well, pour in the batter and spread evenly in pan. Bake for 40 to 45 minutes, the sides will be just starting to pull away from the pan (toothpick will be completely clean). Allow to rest in the pan for 10 minutes before removing to a wire rack to cool.

© Pamela's Products, Inc.

http://www.pamelasproducts.com/quick-bread-3-ways-banana-pumpkin-or-zucchini/

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20 Reviews or Comments for Quick Bread 3 Ways – Banana, Pumpkin or Zucchini

  1. Mary October 25, 2014 at 7:27 pm #

    I’ve made this zuchini bread with the Baking and Pancake Mix. It was wonderful! My sons said it tasted like regular bread and not GF and they all wanted more. Thank you!

  2. Nilufar December 7, 2014 at 9:18 pm #

    Great recipe! Added a half a cup of gluten free chocolate chips and it was delicious.

    Recipe Rating: 5
  3. Susie December 17, 2014 at 5:07 pm #

    We made the banana bread using the Pancake Mix recipe
    And loved it. Second time we made cupcakes w/o paper just
    In greased muffin tin and tgey were fannnnnnntastic!!

  4. Karin February 7, 2015 at 8:20 am #

    I made the pumpkin bread and it was great! I used a heaping cup of pumpkin and doubled the cinnamon. Very flavorful, very moist.

    Recipe Rating: 5
  5. Sandra April 27, 2015 at 12:15 pm #

    I made the banana bread added extra banana, chia/flax seed and oats, extra egg and 1/3 cup coconut oil . I baked it in a 8″×8″ square glass pan that I oiled and floured with the mix.I was light and cake like and delicious.

    Recipe Rating: 5
  6. Pam May 6, 2015 at 6:24 am #

    I have used the recipe using the baking and pancake mix with many variations. I have used shredded apple and added toffee bits & just cinnamon & vanilla for a apple toffee cinnamon bread-delicious. I’ve also used crushed drained pineapple and added pecan pieces,no spices just vanilla-really good. The other variation I’ve used is using canned mandarin oranges with walnut pieces no spices, just vanilla-this one is a little dryer. For the pumpkin bread I always add milk chocolate chips-oh so good!. Many times I add a cooked glaze on the top of the bread made with butter, brown &/or white sugar, with a little milk or cream, sometimes adding finely ground nuts. I love experimenting with this recipe. Have had wonderful results everytime!

  7. Crystal July 28, 2015 at 8:25 am #

    Instead of all pancake mix I used 3/4 cup of pancake mix and 1 cup flour. Used 1 cup zucchini, and 1 large apple. White sugar instead of brown. Lemon extract instead of vanilla. 2 teaspoons of pumpkin pie spice instead of cinnamon and nutmeg. And for the butter I substituted 1/8 cup sesame oil and 1/8 cup extra virgin olive oil. I also added 1/2 a cup of oatmeal. And then made a crumble with 1/4 cup of hot chocolate mix, 1/4 cup oatmeal, 1 tables of sesame tahini, and 1 tablespoon of olive oil. Sprinkle it on top of batter in greased loaf pans and baked following directions. This was a great recipe! Delicious, moist, and fun to see how you can use almost anything you have laying around to make a wonderful healthy breakfast, snack, or dessert.

  8. Al September 29, 2015 at 1:44 pm #

    I made the Banana Bread and Zucchini Bread. I made the banana bread exactly as the recipe dictated and it came out great. I have a convection oven and it baked faster than 60 minutes, but I just ended up with a browner crust that I’ll reduce the time on next attempt. Otherwise it was moist inside and not too sweet. No mealy GF flavor either- yay!! As for the Zucchini Bread- I reduced the sugar content for health reasons by only using a 1/4 cup of white sugar since it already called for 1/2 cup of brown sugar. I also reduced the cinnamon to 1 1/2 tsp instead of 2 1/2 tsp (that’s ALOT of cinnamon!) – I didn’t want to overpower zucchini flavor. Overall it was very moist and flavorful, but too salty. Next time I’ll reduce to 1/2 tsp of salt vs. whole tsp recipe calls for. (It’s worth noting mix already has added salt). I think this mix is great for experimenting with different additions and can easily be modified to personal tastes. I’m excited that I can make a quick bread that doesn’t taste like a couch cushion and can be enjoyed by non-GF family members as well!

    Recipe Rating: 4
  9. Shari D. October 12, 2015 at 9:22 am #

    Hi Pam, I’ve used your gluten free products for years, but I’m finally about to venture on to making pumpkin bread using the Baking and Pancake Mix. Thank you for this post; it helps me determine that I can take some liberty in getting the moist flavorful result. ALSO, I commend anyone who takes the time to really experiment with products for the gluten free community. Thank you so much!

  10. D. Sherr April 25, 2016 at 10:03 am #

    Make the pancake mix banana bread, using cooked sweet potatoes instead of bananas. I also use Stevia instead of sugar family members are diabetic. As I never follow recipes exactly I can’t blame any problems on the recipe, and I like it just fine can I use the pancake mix a lot and it’s really useful and good stuff

  11. Lee June 1, 2016 at 1:57 pm #

    I used the baking and pancake flour and followed the directions for zucchini bread (muffin). Baked the muffins for 19 minutes and I thought they turned out very good but a tad too much salt. Next time I’ll add an apple as someone above suggested and cut the salt to 1/2 tsp.

    Recipe Rating: 5
  12. CR June 23, 2016 at 1:26 pm #

    I made a dozen muffins using Pamelas Pancake Mix just as the recipe said, but with only 1/4 tsp salt. Absolutely incredible!! Baked them without papers in greased tin for 22 minutes.

    Recipe Rating: 5
  13. Karen September 22, 2016 at 6:50 am #

    Pumpkin bread was great. Coworker brought it in to work for his birthday made with eht Baking & Pancake Mix. It was so good, I asked for the recipe. I look forward to making it with my kids.

    Recipe Rating: 5
  14. Jason October 23, 2016 at 1:46 pm #

    I used duck eggs instead of chicken (duck eggs are higher in fat and therefore work better for baking). Omitted the salt and other seasonings, and I used Libby’s complete pumpkin pie mix (the one with the pumpkin already fully seasoned). Turned out amazing – really moist and delicious and loaded with pumpkin flavor. Seriously couldn’t tell they were gluten-free!

  15. Vivian December 19, 2016 at 6:13 pm #

    I make banana nut bread with the baking/pancake mix. My first attempt nearly burned because the large-size box (Costco) said to bake 60 minutes. The online version of the recipe says bake 40-45 minutes so that’s what I did the next time and it was great. I have made this several times, sometimes substituting agave or pure maple syrup for the sugar and coconut oil for the butter. In all cases, the recipe stands up to these substitutions. Yay! A gluten-free dessert for me that my husband will eat.

    Recipe Rating: 4
  16. Karen Gardeski January 3, 2017 at 4:20 pm #

    I made banana bread (no nuts). My only complaint is that is was just a bit salty. Maybe I’ll use half the salt next time? Is any one else having this problem?

    Recipe Rating: 3.5
    • Lee January 3, 2017 at 4:59 pm #

      I found the same thing–I cut the salt in half. Also someone posted a comment about adding an apple along with the zucchini. Haven’t tried that yet, but sounds good. 🙂

  17. Carol April 8, 2017 at 11:33 am #

    I made the pumpkin bread with the pancake & baking mix, following the recipe, and it was very good, both in flavor and moistness. Will make again.

    Recipe Rating: 4
  18. Susan White April 29, 2017 at 11:38 am #

    I have made this bread with zucchini or banana or pumpkin and they are all really really goodif you make it using the exact ingredients!….I do use a little less sugar.Everyone unanimously loves all of them every time I make it.They are hard to stop eatingand no one can believe it’s gluten free also!If you want it more flavorful…Maybe add a little more spice…don’t forget the salt also (but not more than it calls for!)…sometimes I add a walnut cinnamon topping

    Recipe Rating: 5
  19. EJ Emerson July 19, 2017 at 8:10 pm #

    I used the Baking & Pancake Mix with a few changes to create the most DELICIOUS Strawberry Banana Bread EVER! Here are the slight changes: Add 1 TBS of canola or grapeseed oil. Use one ripe banana and one full cup of chopped strawberries — add the strawberries last. Add 1/4 cup extra mix (or as much as you need to get to cake batter consistency. Use ONLY the cinnamon (1/2 t) and 1 t vanilla. It is so good, my daughter asked if she can have it for her birthday cake. The strawberries add a very special flavor to the cake. Enjoy!

    Recipe Rating: 5

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