All-season bread

2 servings

Ingredients

Quantity Ingredient
3 cups Flour
2 teaspoons Soda
2 cups Sugar
1 teaspoon Salt
¾ cup Vegetable oil
½ teaspoon Baking powder
3 Eggs
2 teaspoons Vanilla
1½ teaspoon Cinnamon
¾ cup Chopped walnuts or pecans
1 can Crushed pineapple
2 cups Prepared fruit or
Vegetable, as below

Directions

Contributed to the echo by: BOYD NARON ALL-SEASON BREAD Apple Bread: Shred two peeled, cored apples to make 2 cups. Carrot Bread: Peel and shred 2 carrots to make 2 cups. Stir in 1 T.

reserved pineapple juice.

Sweet Potato Bread: Peel and shred 1 sweet potato to make 2 cups. Stir in 1 T. of reserved pineapple juice.

Zucchini Bread: Shred 2 zucchini to make 2 cups.

Combine first six ingredients and set aside. Beat eggs and add next 3 ingredients. Beat until creamy. Drain pineapple and reserve 1 T. if called for. Stir in pineapple and prepared fruit or vegetable. Stir in dry ingredients just until moistened. Spoon into 2 greased and floured 5x3 loaf pans. Bake at 350 degrees for 1 hour or until toothpick comes out clean. Cool 10 minutes before removing.

Other pans: Two 6-cup Bundt pans take 45 minutes. Two shortening cans take 1 hour and 15 minutes. Two 7x3-1/2x2 pans take 45 to 50 minutes.

Eight 4-1/2x2-1/2x1-½ pans take about 30 to 35 minutes.

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