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Daughter's A-to-Z Bread Recipe
Daughter's A-to-Z Bread Recipe photo by Taste of Home

Daughter's A-to-Z Bread Recipe

Read Reviews (3)
5 3
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I love my Mom’s A-to-Z Bread, but the original recipe was a bit heavy on sugar and oil for my family. My version lowers the sugar and fat but retains all the flavor folks rave about! —Emily Carney, Grand Ledge, Michigan
TOTAL TIME: Prep: 20 min. Bake: 50 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 20 min. Bake: 50 min. + cooling
MAKES: 24 servings

Ingredients

  • 1 cup sugar
  • 1/2 cup canola oil
  • 1/2 cup unsweetened applesauce
  • 3 eggs
  • 2 cups A to Z ingredients (choose from list below)
  • 1 tablespoon vanilla extract
  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1 cup King Arthur Premium 100% Whole Wheat Flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup chopped walnuts or pecans
  • A TO Z INGREDIENTS:
  • Peaches, peeled and chopped
  • Pears, peeled and chopped
  • Pineapple (canned), crushed and drained
  • Dried plums, pitted and chopped
  • Pumpkin, canned
  • Raspberries, fresh or frozen
  • Raisins
  • Rhubarb, chopped fresh or frozen
  • Strawberries, chopped fresh or frozen
  • Sweet potatoes, cooked and mashed
  • Zucchini, shredded

Directions

  1. Whisk the sugar, oil, applesauce and eggs in a large bowl. Stir in A to Z ingredients of your choice and vanilla. Combine the all-purpose and whole wheat flours, 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 325° 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).
Originally published as Daughter's A-to-Z Bread in Simple & Delicious December/January 2013, p87

Reviews for Daughter's A-to-Z Bread(3)

AVERAGE RATING
   (2)
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MY REVIEW
Reviewed Jan. 5, 2013

I followed the daughter's version of the recipe, but used 3 cups of flour (don't have whole wheat on hand). I used chopped fresh strawberries, but since I didn't have the entire 2 cups, I added extra applesauce to make up the difference. Bread was excellent. I will attempt to make a carrot cake version tomorrow.

MY REVIEW
Reviewed Dec. 29, 2012

This was quick and easy and tasted great I've made 4 batches with pumpkin.

MY REVIEW
Reviewed Nov. 17, 2012

I would like to try this recipe but with the pumpkin. Is it puree pumpkin or packed pumpkin?

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