| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Fruits, Eggs |
|
Breads |
2 |
Servings |
INGREDIENTS
| 3 |
c |
Flour |
| 2 |
ts |
Vanilla |
| 2 |
ts |
Soda |
| 1 1/2 |
ts |
Cinnamon |
| 2 |
c |
Sugar |
| 3/4 |
c |
Chopped walnuts or pecans |
| 1 |
ts |
Salt |
| 1 |
cn |
Crushed pineapple |
| 3/4 |
c |
Vegetable oil |
| 2 |
c |
Prepared fruit or |
| 1/2 |
ts |
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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