| All Season Bread | |
| From the Kitchen of Janet Diamond Mauro | |
| Ingredients: |
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| 3 c. all purpose flour 2 tsp. baking soda 1 tsp. salt 1/2 tsp. baking powder 1 1/2 tsp. ground cinnamon 3/4 c. finely chopped walnuts or pecans 3 eggs 2 cups sugar 3/4 c. vegetable oil 2 tsp. vanilla extract 1 (8 oz.) can crushed pineapple, drained, juice reserved 2 c. prepared fruit or vegetable (instructions follow) |
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Method:
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| Apple Bread: Peel, core, and shred 2 medium apples to make 2 cups total
Sweet Potato Bread: Peel and shred 1 medium-size sweet potato to make 2 cups total. Then stir in 1 Tablespoon of the reserved pineapple juice. Zucchini Bread: Shred 2 medium zucchini to make 2 cups total. Carrot Bread: Peel and shred 2 medium carrots to make 2 cups total. Stir in 1 Tablespoon of the reserved pineapple juice. (Note: I use nearly 1 lb. Of carrots and pack the measuring cup tightly – it would get more carrot into my children when they were small) Preheat oven to 350°. Combine flour, soda, salt, baking powder, cinnamon, and nuts. Set aside. Beat eggs lightly in a large mixing bowl; add sugar, oil, and vanilla; beat until creamy. Drain pineapple, reserving juice if called for in instructions for specific fruit or vegetable. Stir in pineapple and prepared fruit or vegetable. Add dry ingredients, stirring only until dry ingredients are moistened. Spoon batter into 2 well-greased and floured 9x5x3 inch loaf pans. Bake at 350° for 1 hour or until wooden pick comes out clean. Cool 10 minutes before removing from pans; turn out on rack, and cool completely.
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