A to Z Bread
A family recipe from Katie Roling.
Getting ready: 20 min · Cooking: 1 hr 5 min · Feeds: 2
Ingredients
- 2 cups sugar
- 1 cup vegetable oil
- 3 eggs, lightly beaten
- 2 cups (the same) A-to-Z ingredients (choose from list below)
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup chopped walnuts
- A-to-Z ingredients: Apples, peeled and shredded
- Applesauce
- Apricots (dried), chopped
- Banana, mashed
- Carrots, shredded
- Coconut
- Dates, pitted and chopped
- Figs (dried), chopped
- Grapes (seedless), chopped
- Oranges, peeled and chopped
- Peaches, peeled and chopped
- Pears, peeled and chopped
- Pineapple (canned), crushed and drained
- Prunes, pitted and chopped
- Pumpkin, canned
- Raisins
- Raspberries, unsweetened fresh or frozen
- Rhubarb, chopped fresh or frozen
- Strawberries, fresh or frozen
- Sweet potatoes, cooked and mashed
- Zucchini, peeled and grated
Directions
- In a mixing bowl, combine the sugar, oil and eggs; mix well.
- Stir in A-to-Z ingredients of your choice and vanilla.
- Combine flour, cinnamon, baking powder, baking soda and salt; stir into liquid ingredients just until moistened.
- Stir in nuts.
- Pour into two greased 8-in. x 4-in. x 2-in. loaf pans.
- Bake at 325 F for 55-65 minutes or until a wooden pick inserted near the center comes out clean.
- Cool in pan 10 minutes before removing to a wire rack.
- Tip: Makes 5 mini or 2 big loaves.