3 c Flour
2 ts Soda
2 c Sugar
1 ts Salt
3/4 c Vegetable oil
1/2 ts Baking powder
3 Eggs
2 ts Vanilla
1 1/2 ts Cinnamon
3/4 c Chopped walnuts or pecans
1 cn Crushed pineapple
2 c 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 5×3 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 7×3-1/2×2 pans take 45 to 50 minutes.
Eight 4-1/2×2-1/2×1-1/2 pans take about 30 to 35 minutes.
Yields
2 Servings