Quick Bread 3 Ways - Banana, Pumpkin or Zucchini
Karen Gardeski 03/59/2017 03/01/2017
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?
Vivian 12/353/2016 12/19/2016
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.
Jason 10/296/2016 10/23/2016
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!
Karen 09/265/2016 09/22/2016
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.
CR 06/174/2016 06/23/2016
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.
D. Sherr 04/115/2016 04/25/2016
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
Lee 12/364/2015 12/31/2015
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.
Al 09/271/2015 09/29/2015
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!
Crystal 07/208/2015 07/28/2015
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.
Pam 06/155/2015 06/05/2015
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!
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