Breads & Breakfasts
A to Z Bread Laurie & Steve
3 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoons cinnamon (optional)
1/2 teaspoon baking powder
1 cup oil
2 cups sugar
2 cups "A to Z" (see below)
3 teaspoons vanilla extract
1 cup chopped nuts
Sift dry ingredients; set aside. Beat eggs in a large bowl; add oil and sugar.
Add "A to Z" and vanilla. Add dry ingredients. Mix well. Add nuts.
Spoon into 2 well-greased loaf-pans. Bake in a preheated 325-degree oven for 1 hour.
Makes 2 large loaves.
“A to Z”: Use one of the following, or a mixture, to equal 2 cups, except as indicated.
Apples-grated Oranges Applesauce Peaches- fresh or canned, chopped Apricots-chopped Peppermint - 1/2 cup Bananas-mashed Pears-chopped Carrots-grated Pineapple-crushed and well-drained Cherries-pitted Prunes-l cup chopped Coconut-fresh, ground Pumpkin-canned Dates-pitted and finely chopped Raisins Eggplant-ground up Raspberries Figs-finely chopped Rhubarb- finely chopped Grapes-seedless Strawberries-fresh or frozen, well-drained Honey-omit the sugar above Sweet potato- coarsely grated Lemons-use only 1/2 cup juice Tomatoes-use only 1/2 cup sugar Marmalade-omit 1 cup sugar Yogurt-plain or flavored Mincemeat
Zucchini-ground or grated, well-drained
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