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Mom's A-to-Z Bread

Mom's A-to-Z Bread
We love this recipe around my house because we can change it from one day to the next on a whim. Just throw whatever fruit is in season into the mix, and you’ve got a tailor-made treat! —Christine Saxe, Ada, Michigan
24 ServingsPrep: 20 min. Bake: 50 min. + cooling

Ingredients

  • 1-1/2 cups sugar
  • 1 cup canola oil
  • 3 eggs
  • 2 cups A to Z ingredients (choose from list below)
  • 3 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup chopped walnuts
  • A TO Z INGREDIENTS:
  • Apples, peeled and shredded
  • Applesauce
  • Apricots (dried), chopped
  • Banana (ripe), mashed
  • Carrot, shredded
  • Coconut
  • Dates, pitted and chopped
  • Figs (dried), chopped
  • Grapes (seedless), chopped
  • Oranges, peeled and chopped
  • Peaches, peeled and chopped
  • Pears, peeled and chopped
© Taste of Home 2013

2 of 2

Mom's A-to-Z Bread (continued)

Ingredients (continued)

  • Pineapple (canned), crushed and drained
  • Dried plums, pitted and chopped
  • Pumpkin, canned
  • Raisins
  • Raspberries, fresh or frozen
  • Rhubarb, chopped fresh or frozen
  • Strawberries, fresh or frozen
  • Sweet potatoes, cooked and mashed
  • Zucchini, peeled and shredded

Directions

  • Combine the sugar, oil and eggs in a large bowl. Stir in A to Z
  • ingredients of your choice and vanilla. Combine flour, baking
  • powder, cinnamon, baking soda and salt; stir into liquid ingredients
  • just until moistened. Stir in walnuts. 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 (12 slices each).
© Taste of Home 2013