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All-Season Bread


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Bread

Ingredients:

  • 3 c Flour
  • 2 ts Vanilla
  • 2 ts Soda
  • 1 1/2 ts Cinnamon
  • 2 c Sugar
  • 3/4 c Chopped walnuts or pecans
  • 1 ts Salt
  • 1 cn Crushed pineapple
  • 3/4 c Vegetable oil
  • 2 c Prepared fruit or
  • 1/2 ts Baking powder
  • Vegetable; as below
  • 3 Eggs

Directions:

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 4-1/2x2-1/2x1-1/2 pans take about 30 to 35 minutes.
 
Contributed to the echo by: BOYD NARON
 
Posted to recipelu-digest Volume 01 Number 386 by P&S Gruenwald <sitm@ne.infi.net> on Dec 19, 1997