All-season Bread
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Fruits, Eggs | Breads | 2 | Servings | |
INGREDIENTS
| 3 | c | Flour |
| 2 | t | Vanilla |
| 2 | t | Soda |
| 1 1/2 | t | Cinnamon |
| 2 | c | Sugar |
| 3/4 | c | Chopped walnuts or pecans |
| 1 | t | Salt |
| 1 | Crushed pineapple | |
| 3/4 | c | Vegetable oil |
| 2 | c | Prepared fruit or |
| 1/2 | t | Baking powder |
| Vegetable, as below | ||
| 3 | Eggs |
INSTRUCTIONS
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. Contributed to the echo by: BOYD NARON Posted to recipelu-digest Volume 01 Number 386 by P&S Gruenwald <sitm@ne.infi.net> on Dec 19, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 2462
Calories From Fat: 867
Total Fat: 98.1g
Cholesterol: 279mg
Sodium: 2656mg
Potassium: 633.7mg
Carbohydrates: 370.5g
Fiber: 9.8g
Sugar: 216.8g
Protein: 30.6g