Quick Bread 3 Ways - Banana, Pumpkin or Zucchini

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.)

Ingredients

    Yield:

    • 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.

Customer Reviews

Based on 27 reviews
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K
Karen

I love to make the banana bread but I had a ripe avocado and a little banana looking forward to eading!

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TARA

In all the years I've made banana bread, especially gluten free its been a flop. I made this recipe today and my house smelled heavenly and the texture and taste was amazing... I added in one extra small banana so 3 in total

M
Maryellen

Just made this with bananas. Absolutely delicious. You cant tell it's gluten free. I love the Pamela's Baking and Pancake Mix. Use is in may of my recipes.

M
MrsMMorris

This is a very good recipe for banana muffins. I used salted butter and recommend that if you also use it to reduce the salt in the recipe to 1/2 tsp. or use unsalted butter. I will be using the mix to make many more muffins as a gluten free substitution. So glad I found this mix!

L
Lisa

Just made the pumpkin bread in a pampered chef brownie pan for 20 minutes. I added mini chocolate chips to the top. So moist and tasty. Nothing like gluten free. Freezing them in saran wrap then in a freezer bag. Will heat them wrapped in paper towel for 30 to 60 seconds in microwave when craving something sweet.