Quick Bread Mix

Name: Quick Bread Mix
Ingredients: 10 cups all-purpose flour; 1/3 cup baking powder; 1/4 cup sugar; 1 tablespoon salt; 2 cups shortening; 1/4 cup sugar; 1-1/2 teaspoons grated orange zest; 1 large egg; 1 can (8 ounces) crushed pineapple, undrained; 1/4 cup whole milk; 1 package (8 ounces) cream cheese, softened; 1 cup sugar; 2 large eggs; 3/4 cup mashed ripe banana (about 1 banana); 1/2 cup chopped pecans

15 ingredients

7 steps

Ingredients

10 cups all-purpose flour
1/3 cup baking powder
1/4 cup sugar
1 tablespoon salt
2 cups shortening
1/4 cup sugar
1-1/2 teaspoons grated orange zest
1 large egg
1 can (8 ounces) crushed pineapple, undrained
1/4 cup whole milk
1 package (8 ounces) cream cheese, softened
1 cup sugar
2 large eggs
3/4 cup mashed ripe banana (about 1 banana)
1/2 cup chopped pecans

Directions

1

In a large bowl, combine the dry ingredients. Cut in shortening until crumbly. Store in an airtight container in a cool, dry place or in the freezer for up to 6 months.
2

about 7 batches of muffins and about 5 batches of bread (13 cups total).
3

Contents of mix may settle during storage. When preparing recipe, spoon mix into measuring cup. In a bowl, combine 1-3/4 cups quick bread mix, sugar and orange zest. In a small bowl, combine the egg, pineapple and milk; stir into dry ingredients just until moistened.
4

Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
5

8 muffins.
6

Contents of mix may settle during storage. When preparing recipe, spoon mix into measuring cup. In a large bowl, beat cream cheese and sugar. Add eggs, one at a time, beating well after each addition. Beat in banana. Stir in 2-1/4 cups quick bread mix and pecans just until moistened.
7

Pour into a greased 9x5-in. loaf pan. Bake at 350° for 65-70 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to wire rack to cool completely.