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| RECIPE FOR ALL-SEASON BREAD |
Title: All-Season Bread
Serves: 2
Ingredients:
| 3.00 | c | Flour | | 2.00 | ts | Soda | | 2.00 | c | Sugar | | 1.00 | ts | Salt | | 0.75 | c | Vegetable oil | | 0.50 | ts | Baking powder | | 3.00 | | Eggs | | 2.00 | ts | Vanilla | | 1.50 | ts | Cinnamon | | 0.75 | c | Chopped walnuts or pecans | | 1.00 | cn | Crushed pineapple | | 2.00 | c | Prepared fruit or | | | Vegetable, as below |
Instructions:
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 -1/2 x 2-1/2 x 1-1/2 pans take about 30 to 35 minutes.
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