For a QUICK BREAD, use any biscuit, bannock or cornbread recipe.
(My friends eat my buttermilk "drop biscuits" as fast as they come out of the oven. ====> I don't think that I've ever successfully "filled up" our hungry bunch of "wild Canucks" (from A Company, 10th LA Infantry, PACSA) on hot biscuits/butter/apple butter/jam, even with a pair of 18" dutch ovens.)
I've made numerous cakes, fruit cobblers, cream pies, sweet rolls, dinner rools & yeast bread "from scratch" in a dutch oven (as a "field skills demonstration" to BSA adult leaders, JASM & SPL, for over 40 years) but I personally find that making those things are "just too time consuming" for most ML/camping pursuits/trips.
(That said, ANY yeast bread or sourdough recipe, as well as any pastry recipe will work WELL in a dutch oven, if you have more than 12 hours "to spare".)
Btw, it has been my experience that the LARGER/DEEPER the oven the better it will bake.
just my opinion, satx