br>For herb and cheese quick bread, heat olive oil in a
iquid.
Set aside for bread batter.
Heat oven to
Preheat oven to 325\u00b0F.
Gather the ingredients for the Quick Bread Base and one of the variations.
Coat 4 small loaf pans with vegetable cooking spray.
Combine dry ingredients; blend well and set aside.
Combine wet ingredients; blend well.
Mix together wet and dry ingredients.
Do not over mix.
Distribute batter among the 4 pans, and bake for 30 to 40 minutes.
2 cup muffin pan.
Bread:
Combine eggs, honey, oil
Combine quick bread mix, oats, coconut, cranberries and orange peel; mix well. Add oats, water and eggs; mix well. Drop by heaping teaspoons 2-inches apart onto ungreased cookie sheet. Bake at 350\u00b0 for 10 to 13 minutes until bottoms are golden. Makes 3 dozen.
Sprinkle brown sugar into greased 9-inch square pan. Top with pineapple slices. Place a cherry in the center of each pineapple slice. Dot with butter. In a bowl, combine quick bread mix and nuts. In another bowl, combine the water, eggs, applesauce and oil. Stir until just combined. Spoon over pineapple slices. Bake at 350\u00b0 for 35 to 40 minutes or until toothpick comes out clean. Immediately invert onto a serving plate. Cool 15 minutes before cutting. Serve warm. Makes 9 servings.
Combine bread mix and water. Mix well. Add remaining ingredients. Mix. Spoon into greased and floured pans. Bake 1 hour at 350*.
Heat oven to 350 degrees Fahrenheit.
In bowl, stir together quick bread mix, pumpkin puree, and pumpkin pie spice until blended.
Transfer 3/4 of the batter to a greased 1 1/2 quart( 8 1/2 x 4 1/2 x 2 1/2) loaf pan.
Drop dollops of cream cheese spread or small cubes of cream cheese on top of batter.
Spread remaining batter on top.
Bake 40 minutes or until done.
Cool, Slice.
f batter when removed, your bread/muffin is baked.
Preheat
Heat oven to 375\u00b0 (350\u00b0 for glass).
Grease and flour an 8-inch or 9-inch square pan.
Combine quick bread mix, undrained fruit cocktail and egg; stir 60 to 75 strokes until well mixed.
Pour into prepared pan.
Combine nuts, chocolate chips and brown sugar; sprinkle over batter.
Bake at 375\u00b0 for 45 to 50 minutes or until toothpick inserted in center comes out clean.
Serve warm or cool.
Preheat oven to 400\u00b0.
When preparing quick bread according to loaf instructions, substitute applesauce for oil required. Substitute 1/4 cup egg substitute for the egg in recipe.
Bake in greased loaf pan for 45 minutes.
Combine cream cheese, sugar and flour.
Beat in 1 egg and orange peel.
Set aside.
Combine slightly beaten egg, orange juice, water and quick bread mix, stirring until moistened.
Turn 2/3 of batter into greased and floured 9 x 5 x 3-inch loaf pan. Pour cheese mixture in and spoon on remaining batter.
Bake in 350\u00b0 oven for 1 hour.
Cool bread and remove from pan.
Wrap in foil and refrigerate.
n a large bowl, combine quick bread mix, bran cereal, buttermilk, honey
n a large bowl, combine quick bread mix, water, oil and egg
asty. With reduced fat baking recipes, smaller sizes muffins, biscuits and
ith paper towels.
Add Bisquick mix, eggs and milk and
Combine Bisquick, flour and sugar and mix.
Add eggs and beer. Beat with an electric mixer for about 1 minute, until blended. Turn into a greased loaf/bread pan and bake at 350\u00b0 for 1 hour. Cool in pan for 10 minutes and remove.
This is a great quick bread for the fall season and goes nicely with soups and salads.
Combine Bisquick, oats and sugar.
Combine egg, milk and oil.
Add to the dry mixture, beating until smooth.
Stir in chips and nuts.
Bake in a greased, wax paper-lined bread pan for 70 minutes at 350.
Cool 10 minutes and remove from pan by lifting the wax paper.
Wait for bread to cool before removing wax paper to avoid excessive crumbling.
nd eggs; beat well. Add quick bread mix, apple pie filling, cinnamon
o-stick spray.
PREPARE quick bread mix according to package directions