Yield: 2 servings
Measure | Ingredient |
---|---|
3 cups | Flour |
2 teaspoons | Soda |
2 cups | Sugar |
1 teaspoon | Salt |
¾ cup | Vegetable oil |
½ teaspoon | Baking powder |
3 \N | Eggs |
2 teaspoons | Vanilla |
1½ teaspoon | Cinnamon |
¾ cup | Chopped walnuts or pecans |
1 can | Crushed pineapple |
2 cups | Prepared fruit or |
\N \N | Vegetable, as below |
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.