All-season Bread Recipe

All-season Bread Recipe

Yield: 2 Servings
Recipe by luhu.jp

Ingredients:
3 cup: Flour,
2 tsp: Soda,
2 cup: Sugar,
1 tsp: Salt,
3/4 cup: Vegetable oil,
1/2 tsp: Baking powder,
3: Eggs,
2 tsp: Vanilla,
1 1/2 tsp: Cinnamon,
3/4 cup: Chopped walnuts or pecans,
1 can: Crushed pineapple,
2 cup: Prepared fruit or,
Vegetable, as below

Directions:

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 5x3 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 7x3-1/2x2 pans take 45 to 50 minutes.
Eight 4-1/2x2-1/2x1-1/2 pans take about 30 to 35 minutes.


Source from luhu.jp