All Season Bread
Whole Grain Recipe
All season because of its versatility in choosing which seasonal fruit you wish to use. Vanilla and cinnamon add wonderful flavors while nuts give it a nice crunch.
3 cups flour
2 teaspoons soda
2 cups sugar
1 teaspoon salt
3/4 cup vegetable oil
1/2 teaspoon baking powder
2 teaspoons vanilla
1-1/2 teaspoons cinnamon
3/4 cup chopped walnuts or pecans
1 can crushed pineapple
2 cups prepared fruit or vegetable, as below
Combine first six ingredients and set aside.
Beat eggs and add next 3 ingredients. Beat until creamy. Drain pineapple and reserve 1 tablespoon 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 x 3-inch 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 x 3-1/2 x 2-inch pans take 45 to 50 minutes. Eight 4-1/2 x 2-1/2 x 1-1/2-inch pans take about 30 to 35 minutes.
Fruit Bread Options
For Apple Bread: Shred two peeled, cored apples to make 2 cups.
For Carrot Bread: Peel and shred 2 carrots to make 2 cups. Stir in 1 tablespoon reserved pineapple juice.
For Sweet Potato Bread: Peel and shred 1 sweet potato to make 2 cups. Stir in 1 T. of reserved pineapple juice.
For Zucchini Bread: Shred 2 zucchini to make 2 cups.
Recipe Yields: Two 5 x 3-inch loaves All Season Bread.