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A-to-Z Bread Recipe

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—Marcelle Okawa, Carson City, Nevada

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A-to-Z Bread Recipe

Prep: 15 min. Bake: 1 hour + cooling

Yield: 32 Servings

15 60 75

Ingredients

1-1/2 cups sugar
1 cup canola 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
2 teaspoons 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
Bananas (ripe), 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
Dried plums, 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 bowl, combine the sugar, oil and eggs. 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. loaf pans.
Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves.

Originally published as A-to-Z Bread in Country Woman May/June 1996, p19

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A-to-Z Bread

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Reviewed on Apr. 11, 2013 by cmfdrama

Made. A version of this using pineapple and coconut. It can out good. A little dry though. Vanilla taste a bit strong so I'll use a little less next time and the coconut flavor came through well. The pineapple though I can hardly taste. Instead of one cup of each ingredient I'll add a cup and a half of pineapple and only a half cup of coconut. Looking forward to making this again.

Reviewed on Feb. 05, 2013 by jaynewalbridge

Made this recipe a couple weeks ago with applesauce. The texture was great, everyone loved it. Making it again this week and I think I'l try fruit cocktail (drained)............

Reviewed on Sep. 21, 2012 by VictoriaElaine

I made this using zucchini, carrots, apples & raisins. I overbaked it slightly, but it was still really good. Since the loaves were so small, next time I will use one 9 x 5 pan instead of the two 8 x 4 pans.

Reviewed on Nov. 10, 2011 by Heavens_IL

I have used this recipe for years. It is the best one I have found and is so versatile. I have also made it into muffins with total success.

Reviewed on Sep. 02, 2011 by thelouws

I've made this recipe countless times with great success. I am asked for the recipe all the time! I even have substituted half whole wheat pastry flour instead of all white flour with excellent results.

Reviewed on Aug. 09, 2011 by delowenstein

quick breads are my forte! I'd make this bread to try out, but I am sure it is a recipe I'll turn to time and again! Dawn E. Lowenstein

Reviewed on May. 22, 2011 by hcandico

I made this today...the loaves didn't rise properly and then they fell in the center. I will try this again but will raise the temp. to 350 degrees...and see if that helps. Love the idea of this recipe...but if it doesn't work I'll have to toss it.