Recipe - All-Season Bread

3 cup Flour
2 teaspoon Vanilla
2 teaspoon Soda
1 One half teaspoon Cinnamon
2 cup Sugar
Three fourths cup Chopped walnuts or pecans
1 teaspoon Salt
1 cn Crushed pineapple
Three fourths cup Vegetable oil
2 cup Prepared fruit or
One half teaspoon Baking powder
Vegetable; as below
3 Eggs

ALLSEASON 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 5x3 loaf
pans. Bake at 350 degrees for 1 hour or until toothpick comes out clean.
Cool 10 minutes before removing.

Other pans: Two 6cup Bundt pans take 45 minutes. Two shortening cans take
1 hour and 15 minutes. Two 7x31/2x2 pans take 45 to 50 minutes. Eight
41/2x21/2x1One half pans take about 30 to 35 minutes.

Contributed to the echo by: BOYD NARON

Posted to recipeludigest Volume 01 Number 386 by P&S Gruenwald
sitm@ne.infi.net on Dec 19, 1997