A-to-Z Bread Recipe

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4.5 23 18
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From apples to zucchini, no matter what you have on hand, chances are it will be fantastic in this bread. —Marcelle Okawa, Carson City, Nevada
TOTAL TIME: Prep: 15 min. Bake: 1 hour + cooling
MAKES:32 servings
TOTAL TIME: Prep: 15 min. Bake: 1 hour + cooling
MAKES: 32 servings


  • 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
  • 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

Nutritional Facts

1 slice: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein


  1. 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.
  2. 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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Reviewed Jan. 15, 2016

"I'm not entirely sure what I did wrong, but this was HORRIBLE. I used about 1 cup chopped up fresh strawberries, 1/2 cup mashed bananas, and 1/2 cup frozen blueberries. I feel like I was very careful making sure not to over-stir the mixture. Despite this, when I cooked it the inside would NOT finish cooking. The outside was getting harder and harder while the inside stayed gooey. When I finally had enough, I cut it open to find a huge hole in the middle of the bread. No idea how that happened. So to recap, inside had a huge hole and the bread all around the hole was nearly uncooked with the outside being extremely hard. The only things I can think of is either I did over mix it (despite trying so hard not to do so), the fruit mixture I used was too "wet", or the baking soda I used was a little too old. I will try this recipe again, because I refuse to be beaten by such a simple recipe. If that attempt goes better I will update my review. Otherwise, I'm really not happy with how my "bread" turned out. I had to throw everything away."

Reviewed Aug. 18, 2015

"The flavor is good, but texture is not what I expected. I'm not going so far as to say that its dry, but its definitely not moist. The color is light, almost sand-like--also unexpected. I used zucchini this time. I'd be willing to try again with different ingredients, but I'm not holding out hope that it will be better. My banana bread recipe is 10x better than this.

Also, I pulled it out of the oven a few minutes early, as it was already done. My oven is usually slow...I did see several people commenting on changing the temp to 350, but the instructions say 350, so maybe there is an issue with the temp."

Reviewed May. 31, 2014

"I cut the recipe in 1/2 but used 2 eggs, no oil and 1 c. fruit plus 1/2 c. fruit puree....... the 1 c. was strawberries and rhubarb; the puree was strawberries.... YUM!"

Reviewed Apr. 8, 2014

"My 4 yr. old is VERY picky, and she LOVES this bread!!! Any time we get bananas she immediately asks if I will make banana bread for her. This is defiantly a must keep!"

Reviewed Jul. 14, 2013

"I have used this recipe time and again and made adjustments to suit my tastes! Dawn E. Lowenstein"

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