Quick Bread 3 Ways - Banana, Pumpkin or Zucchini
Print Recipe

Gluten-Free Soy-Free Peanut-Free Corn-Free

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
    • 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.

Overall Average Rating:
4 ratings
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MrsMMorris 06/165/2019 06/15/2019
  • Rating:
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!
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Lisa 06/155/2018 06/05/2018
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.
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R H 04/118/2018 04/29/2018
I made a pumpkin bread as follows and it was outstanding.

Mix together:

1 16 oz. Can of pure pumpkin

2 cups of Pamela's pancake and baking mix

1 cup of oats

2 large eggs

1 tsp. Cinnamon

1/2 tsp. Cloves

1/4 tsp. Nutmeg

1/4 tsp. Cardamom

4 tbsp. Soft butter

1/2 cup sugar

1 tsp. Vanilla

Bake as directed for 45 minutes at 350.
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Bridget Morse 08/212/2018 08/01/2018
Banana Bread Recipe made exactly to recipe. Excellent. Moist not too dense. Good taste. Good rise.
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Lisa 11/325/2017 11/22/2017
  • Rating:
Great as muffins. Perfect every time!
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Ida. 09/264/2017 09/22/2017
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Oh my goodness! I made the pumpkin bread as directed. Delicious! Thank you for this recipe.
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Linda 02/39/2017 02/09/2017
I am out of the Baking and Pancake Mix, can I use the Bread Mix to make these breads?
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EJ Emerson 07/200/2017 07/20/2017
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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!
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Susan White 04/118/2017 04/29/2017
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 flavorfulMaybe add a little more spicedon't forget the salt also (but not more than it calls for!)sometimes I add a walnut cinnamon topping
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Carol 08/215/2017 08/04/2017
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.
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