Quick Bread 3 Ways – Banana, Pumpkin or Zucchini

Average Rating 3.5 from 5 ratings

Versatile and easy, you can choose which kind of quick bread to make.
Made with Pamela’s All-Purpose Flour Artisan Blend.
Recipe and reviews for quick bread made with our Baking & Pancake Mix can be found here.

Quick Bread – Banana, Pumpkin or Zucchini

Quick Bread – Banana, Pumpkin or Zucchini

INGREDIENTS:

  • 1¾ cups Pamela's All-Purpose Flour Artisan Blend
  • 1¼ tsp salt
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • 2 eggs
  • ½ cup brown sugar
  • 1 tsp vanilla
  • 1 cup pumpkin or 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 bowl, mix together Pamela's All-Purpose Flour Artisan Blend, salt, baking powder, cinnamon and nutmeg. In the bowl of a stand mixer, beat eggs until frothy, add brown sugar and mix until creamy. Add vanilla, pumpkin (or zucchini or bananas), nuts and butter, mix well. Gradually add the flour mixture and beat on medium speed until well mixed, scraping down the sides at least once.

Spray or grease well a 4 x 8" loaf pan, pour in the batter and spread evenly in pan. Bake for 38 to 43 minutes. The sides will be just starting to pull away from the pan and bread will spring back when gently touched (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-banana-pumpkin-or-zucchini/

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

  1. Laura C. November 9, 2014 at 12:12 pm #

    I made this recipe for pumpkin bread using the artisan flour mix. It was disappointingly bad — flavorless — not enough pumpkin,spice, salt or sugar. Definitely won’t make it again.

    Recipe Rating: 0.5
  2. Shay November 24, 2014 at 8:04 am #

    I I made the banana and pumpkin bread with the Artisan flour blend. Batter seems very thick. Normal? Should I add a little water or?

    Tastes great but is a little dense.

    Suggestions?

    I also eliminate the added salt for dietary reasons.
    Shay

    • Pamelas Customer Service November 24, 2014 at 4:18 pm #

      The gluten free tends to be more dense that traditional wheat. You can try decreasing the water by 2T if you feel it was too moist, and see if that helps.
      Denise, Customer Service

  3. Janice December 6, 2014 at 1:54 pm #

    The banana bread recipe on the Artisan Flour bag call for a full cup of white sugar in addition to the brown sugar. Might this be the reason this bread is so dense?

    • Janice December 6, 2014 at 1:58 pm #

      It also calls for twice as much butter.

  4. K.P. February 6, 2015 at 9:45 am #

    Would this recipe work with the bread mix flour blend? I have a lot of bread mix and overly ripe bananas I would love to make use of.

    • Pamelas Customer Service February 6, 2015 at 2:12 pm #

      As we have not tried the recipe using the Bread mix, I can’t say for sure – however, I think it will work OK. If you decide to try it, please let us know how it goes!
      Denise, Customer Service

      • K.P. February 7, 2015 at 9:46 am #

        I tried it and it worked! It did take a decent amount of extra time in the oven though, but that could just be how my oven is.

      • Sidney November 2, 2017 at 5:20 am #

        I also just tried this recipe (pumpkin bread) using the bread mix & it turned out beautifully!

  5. Heather September 24, 2015 at 10:46 pm #

    I added chocolate chips and made muffins rather than a loaf. They were a hit!

    Recipe Rating: 5
    • Heather September 24, 2015 at 10:47 pm #

      forgot to mention I made zucchini muffins.

  6. tammy miller October 3, 2015 at 5:18 pm #

    I have bread mix does anyone know how this recipe and others work without egg or milk? Due to other Allergies to egg and milk, I have been using egg substitute of baking powder and applesauce mix or arrowroot,oil and water. which one would be advised I really miss making pumpkin bread, etc…

    • JanetR April 10, 2016 at 7:34 pm #

      Hi, Tammy. Have you tried the recipe yet, using one of your methods? I would encourage you to do that and see what happens. I have used applesauce to replace eggs. However with this recipe having the zucchini, you could try “flax seed eggs”. Have you done that before? I have used them in many types of recipes (especially breads). Use 1 tablespoon flax seeds and 2 tablespoons water. Let the mixture sit for a few minutes… maybe 5 minutes. The flax seeds react with the water and create a thickened mixture sort of like the whites to eggs. I have found it easy and useful. For milk, have you tried coconut milk? The kind in the cans? It works nicely. Some kind if milk replacement is nice to help with moisture.

  7. liz May 26, 2016 at 11:38 am #

    I am so disappointed. I followed the artisan flour recipe and what was left out of the recipe online? The batter was so thick and dry. Something isn’t right. After reading the reviews I am now looking forward to a dry dense loaf. The flour is very expensive hence used carefully and hate to think I have wasted it.

    • Joy March 28, 2017 at 6:59 pm #

      The artisan flour is no good. Just use the baking mix with corresponding recipe and you can’t go wrong.

  8. Leslie Klenke June 10, 2016 at 10:05 am #

    I made banana bread using Pamela’s Bread Mix and a few other substitutions based upon what I had on hand.Ingredients – 1 3/4 cups Pamela’s Bread Mix– 1 1/4 tsp pink salt– 1/2 tsp baking soda– 1 tsp cream of tartar– 1 tsp cinnamon– 1/2 tsp nutmeg– 2 eggs– 1/2 cup honey– 1 tsp vanilla– 3 very ripe bananas– 1/4 cup coconut oilThen I followed the Artisan Flor Blend instructions. I had to bake it 45+ minutes to get it baked through, but it was amazing! I’ll definitely be making this again.

    Recipe Rating: 5
  9. Kathy October 25, 2016 at 6:30 am #

    Has anyone tried using Pamela’s vanilla cake mix for pumpkin bread or pumpkin cake in lieu of making a cake mix as described?

  10. N Hull June 7, 2017 at 1:12 am #

    I made the pumpkin with the flour. The directions say to “pour” it into the pan. Mine was too thick to pour so I added some applesause. I think I added too much. It is overly moist. Does it actually pour or more like scoop?

  11. Mia June 14, 2017 at 1:08 pm #

    Should I use the whisk or the paddle attachment on my stand mixer? I thought whisk might be better at first (to whisk the eggs..) but i was not sure if the batter would be too thick for that.

  12. Rane October 14, 2017 at 12:14 pm #

    I followed the recipe precisely though I did double it. I expected a longer time so that wasn’t a surprise. The texture was lovely – not too dense or moist. But it was salty. Very salty. I tried turning into an overnight French toast with a very sweet custard but that didn’t do much to mask the saltiness. *sad face*

    Recipe Rating: 2.5
  13. Kasha October 17, 2017 at 7:08 pm #

    Doubled the exact recipe, excluded the salt, and added 1/2 cup of applesauce. Moist and delicious!

    Recipe Rating: 5
  14. Barbara Moore November 1, 2017 at 3:52 am #

    I just made the banana bread using the all purpose artesian flour blend. Only change was using white sugar instead of brown. What a mess! I think I must have accidentally bought a bag of all purpose wallpaper paste!! It was so thick snd gooey it gummed up my hand.mixer. Added another egg and some milk and it is still like glue! Hortible! I think I am going to toss the remainder of the bag of flour. All purpose – not so much! Should not have to use a different flour for each different recipe.

    • Pamelas Customer Service November 1, 2017 at 12:26 pm #

      Hi Barbara,
      We are so sorry for your trouble. We are going to review this recipe. Additionally, we will be contacting you by email.

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