A-to-Z Bread Recipe

A-to-Z Bread Recipe Rating 5

—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

  • 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
  • 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
  • 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 325° for 55-65 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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Reviews for A-to-Z Bread (4)

A-to-Z Bread

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >


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.

 
 
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