Yield: 2 servings
|¾ cup||Vegetable oil|
|½ teaspoon||Baking powder|
|¾ cup||Chopped walnuts or pecans|
|1 can||Crushed pineapple|
|2 cups||Prepared fruit or|
|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.