A-to-Z Bread Recipe

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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
Recommended: Banana Bread A to Z
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
  • Sweetened 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


  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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PrplMonky5 User ID: 6612040 241820
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."

alfoa User ID: 2078080 231386
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."

lindakw User ID: 7055373 38179
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!"

vworthen User ID: 4400404 38860
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!"

delowenstein User ID: 3766053 42957
Reviewed Jul. 14, 2013

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

delowenstein User ID: 3766053 42954
Reviewed Jul. 14, 2013

"I have made this recipe before and I've found it really good! I have adjusted the recipe to suit my tastes! I used 2 cups sugar: 1/2 brown & 1/2 white, and I used three cups of A to Z ingredients, rather than 2 cups. Ingredients I'd used yesterday were a combination of cooked, mashed sweet potatoes, ground Navel orange, chopped unpeeled Granny Smith apple and chopped Bing cherries, pitted,

to make 3 cups total. I used 1 tsp. each
of baking powder, baking soda and salt & 2 tsp. ground cinnamon. I also baked the loaves in three 8-1/2x4-1/2" loaf pans and baked the loaves at 350o F. instead of 325o F. For me, this method worked.
I used the 55 to 65 time! I've baked this
bread a # of times and took it to our chapel
for our Sunday morning coffee breaks!
People have really enjoyed this bread!
Thank you for sharing this recipe, Marcella
Okawa! delowenstein"

delowenstein User ID: 3766053 18524
Reviewed Jul. 14, 2013

"I have the original recipe from this contributor and I'd prepared it yesterday, using sweet potatoes, chopped unpeeled

Granny Smith apples, 1 ground Navel orange
and chopped Bing cherries. I used a total of 3 cups of A to Z ingredients, rather than 2 cups. I also had used 2 cups of sugar in the original recipe-1/2 white and 1/2 brown. The original recipe called for 1 tsp. each of baking powder, baking soda and salt, so I kept it at that! I'd omitted the nuts since there are people who have nut allergies! I've baked this bread a # of times and it's been a lot of fun to use A to Z ingredients which work well-I'd used a combination of zucchini, shredded, ground apple (left unpeeled), ground Navel orange,
candied fruit, canned pineapple, pumpkin-of course matching up the A to Z ingredients to make the bread compatible!
I also found that this bread makes 3 loaves, rather than 2 loaves, using three greased and floured 8-1/2x4-1/2" loaf pans.
I baked this bread at 350o and for me this oven tempt. worked! I baked 55 to 65 minutes! This bread has been a staple at our chapel Coffee breaks-I bake it and take it to our chapel and friends who have had it really enjoy the combination of flavors in this bread! My mother also has enjoyed it! Thank you, Marcelle Okawa,
for submitting this recipe!"

cmfdrama User ID: 7179054 201908
Reviewed Apr. 11, 2013

"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."

jaynewalbridge User ID: 7093901 42948
Reviewed Feb. 5, 2013

"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)............"

VictoriaElaine User ID: 3422096 42844
Reviewed Sep. 21, 2012

"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."

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