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All Season Bread
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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.
Directions:
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.
