All-Season Bread Recipe

Ingredients

Directions

1. Apple Bread: Shred two peeled, cored apples to make 2 cups.
2. Carrot Bread: Peel and shred 2 carrots to make 2 cups.
3. Stir in 1 T. reserved pineapple juice.
4. Sweet Potato Bread: Peel and shred 1 sweet potato to make 2 cups.
5. Stir in 1 T. of reserved pineapple juice.
6. Zucchini Bread: Shred 2 zucchini to make 2 cups.
7. Combine first six ingredients and set aside.
8. Beat eggs and add next 3 ingredients.
9. Beat until creamy.
10. Drain pineapple and reserve 1 T. if called for.
11. Stir in pineapple and prepared fruit or vegetable.
12. Stir in dry ingredients just until moistened.
13. Spoon into 2 greased and floured 5x3 loaf pans.
14. Bake at 350 degrees for 1 hour or until toothpick comes out clean.
15. Cool 10 minutes before removing.
16. Other pans: Two 6-cup Bundt pans take 45 minutes.
17. Two shortening cans take 1 hour and 15 minutes.
18. Two 7x3-1/2x2 pans take 45 to 50 minutes.
19. Eight -1/2 x 2-1/2 x 1-1/2 pans take about 30 to 35 minutes.