Versatile all-seasons quick bread
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Flour |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Baking Soda |
| ½ | teaspoon | Baking Powder |
| 2 | teaspoons | Ground Cinnamon |
| 1 | cup | Chopped Walnuts |
| 3 | Eggs | |
| 1½ | cup | Sugar |
| ½ | cup | Vegetable Oil |
| 1 | teaspoon | Vanilla Extract |
| 2 | Fruit or Vegetables (below) | |
Directions
Stir together flour, salt, baking soda, baking powder, cinnamon and walnuts. Beat eggs, sugar and oil until well blended. Stir in vanilla and your choice of fruit or vegetables (see directions below). Add flour mixture and stir until just moist. Pour into greased and floured bread loaf pan. Bake 50-60 minutes in a preheated 350 degree oven. Let stand 10 minutes; turn out on rack to cool.
Makes 2 loaves
TOMATO BREAD: 3-4 finely chopped, seeded and peeled tomatoes to equal 2 cups.
ZUCCHINI BREAD: 2 zucchini coarsely shredded to make 2 cups.
APPLE BREAD: 3-4 tart apples, peeled and shredded to make 2 cups.
Mix with 1 t. lemon juice to keep from discoloring.
ORANGE BANANA BREAD: Grate 1 T. orange peel and combine with 1 cup mashed banana and 1 finely chopped orange to equal 2 cups.
Recipe By : Grandma's Recipes From: Marjorie Scofield Date: 04-03-95 (160) Fido: Recipes