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Print this Recipe    A To Z

A-TO-Z BREAD

2 cups sugar
1 cup vegetable oil
3 eggs, lightly beaten
2 cups 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

In a mixing bowl, combine the sugar, oil and eggs; mix well. Stir
in 2 cups 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.
Yield: 2 loaves.

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4 of 5 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Best quick bread recipe to have, June 4, 2004 - 08:50 AM
Reviewer: Yoma from Delaware, USA
I always turn to this recipe for making quick breads, only problem I have is why it doesn't list blueberries as one of the A-Z ingredients.

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