Quick Bread Mix

• 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

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 400u0b0 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 350u0b0 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.

flour, baking powder, sugar, salt, shortening, sugar, orange zest, egg, pineapple, milk, cream cheese, sugar, eggs, mashed ripe banana, pecans

Taken from www.tasteofhome.com/recipes/quick-bread-mix/ (may not work)