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Daughter's A-to-Z Bread

 Daughter's A-to-Z Bread
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
24 ServingsPrep: 20 min. Bake: 50 min. + cooling


  • 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 McCormick® Pure Vanilla Extract
  • 2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup chopped walnuts or pecans
  • 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

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

Ingredients (continued)

  • Strawberries, chopped fresh or frozen
  • Sweet potatoes, cooked and mashed
  • Zucchini, shredded


  • 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.
  • 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).