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RECIPE FOR ALL-SEASON BREAD
3 cups all-purpose flour
1 teaspoon salt
1 1/2 teaspoons cinnamon
2 cups granulated sugar
2 teaspoons vanilla extract
2 teaspoons baking soda
1/2 teaspoon baking powder
2 cups prepared fruit or vegetables (instructions follow)
3/4 cup finely chopped walnuts or pecans
3/4 cup vegetable oil
1 (8 ounce) can crushed pineapple
Combine flour, baking soda, salt, baking powder, cinnamon and nuts; set aside.
Beat eggs lightly in a large mixing bowl. Add sugar, oil and vanilla extract; beat until creamy.
Drain pineapple, reserving juice if called for in instructions for specific fruit or vegetable. Stir in pineapple and prepared fruit or vegetable. Add dry ingredients, stirring only until dry ingredients are moistened. Spoon batter into 2 well-greased and floured 9 x 5 x 3-inch loaf pans. Bake at 350 degrees F for 1 hour, or until wooden pick inserted in center comes out clean. Cool 10 minutes and turn on rack.
Peel, core and shred 2 medium apples to make 2 cups total.
Sweet Potato Bread
Peel and shred 1 medium-size sweet potato to make 2 cups total. Stir in 1 tablespoon of the reserved pineapple juice.
Peel and shred 2 medium carrots to make 2 cups, total. Stir in 1 tablespoon reserved pineapple juice.
Shred 2 medium zucchini to make 2 cups total.
NOTE: Bread may be baked in different size pans with slight time changes. Divide batter into 2 (6 cup) Bundt pans and bake about 45 minutes. Bake 2 (3 pound) shortening cans about 1 hour and 15 minutes. Bake 2 (7 x 3 1/2 x 2-inch) pans about 45 to 50 minutes; bake 8 (4 1/2 x 2 1/2 x 1 1/2-inch) pans about 30 to 35 minutes.