Return to Main Recipes Page/Return to Home Page

Bread, All-Season (P, TNT)
Source: old magazine clipping
Yield: 2 loaves

3 cups all-purpose flour
2 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
1-1/2 tsp. ground cinnamon
3/4 cup walnuts or pecans, finely chopped
3 eggs
2 cups sugar
3/4 cup vegetable oil
2 tsp. vanilla extract
1 8-ounce can crushed pineapple, drained, juice reserved
2 cups prepared fruit or vegetable (instructions to follow)

Apple Bread:
Peel, core, and shred 2 medium apples to make 2 cups total

Sweet Potato Bread:
Peel and shred 1 medium-size sweet potato to make 2 cups total. Then stir in 1 tbsp. of the reserved pineapple juice.

Zucchini Bread:
Shred 2 medium zucchini to make 2 cups total.

Carrot Bread:
Peel and shred 2 medium carrots to make 2 cups total. Stir in 1 tbsp. of the reserved pineapple juice.

Preheat oven to 350°F.

Combine flour, soda, salt, baking powder, cinnamon, and nuts. Set aside.

Beat eggs lightly in a large mixing bowl; add sugar, oil, and vanilla; beat until creamy.

Drain pineapple, reserving juice if called for in instructions for specific fruit or vegetable. Stir in pineapple and prepared fruit or vegetable.

Add dry ingredients, stirring only until dry ingredients are moistened.

Spoon batter into 2 well-greased and floured 9"x5"x3" loaf pans. Bake at 350°F for 1 hour or until wooden pick comes out clean. Cool 10 minutes before removing from pans; turn out on rack, and cool completely.

Delicious served with cream cheese.

Poster's Notes:
For the carrot bread version, I use nearly 1 pound of carrots and pack the measuring cup tightly, it would get more carrot into my children when they were small.

I'm sending one of my favorite quick bread recipes with its variants. We love the Carrot version.

Bread may be baked in different sized pans with slight baking time changes.
Divide batter into 2 6-cup Bundt pans and bake about 45 minute.
Bake 2 7"x3-1/2"x2" pans approximately 45 to 50 minutes.
Bake 8 4-1/2"x2-1/2"x1-1/2" pans approximately 30 to 35 minutes.
Double batch yields approximately 48 cupcakes, bake for approximately 20 minutes (these have always been a hit at bake sales.)

Posted by Janet Mauro

Nutritional Info Per Serving: N/A