Wednesday, September 4, 2019
A to Z Bread
An extremely versatile bread. Very moist and delicious. It's a great way to use up odds and ends of frozen berries.
Ingredients
2 C sugar
1 C vegetable oil
3 eggs, lightly beaten
1 T vanilla
3 C all-purpose flour
2 t cinnamon
1 t baking soda
1 t baking powder
1 t salt
1 C walnuts, pecans or other nuts, chopped (optional)
2 C - choose any combination of the following to equal 2 cups
A to Z Ingredients
2 C apples, grated 2 C applesauce
2 C fresh apricots, chopped 2 C bananas
2 C carrots, grated 2 C cherries, pitted and chopped
2 C fresh coconut, grated 2 C dates, pitted and chopped
2 C eggplant, grated 2 C figs, finely chopped
2 C seedless grapes 2 cups honey (omit the sugar)
1/2 C lemon juice + some zest 2 C marmalade (omit 1 C sugar)
2 C peaches, chopped 2 C pears, chopped
2 C crushed pineapple well drained 2 C canned pumpkin
2 C raisins 2 C raspberries
2 C rhubarb, chopped 2 C fresh strawberries, chopped
2 C frozen strawberries, drained 2 C sweet potatoes, grated
2 C yogurt 2 C zucchini, grated
Directions
1) In a mixing bowl combine the sugar, oil and eggs, mix well.
2) Stir in A to Z ingredients of your choice and vanilla.
3) Combine flour cinnamon, baking powder, baking soda and salt, stir into
liquid ingredients just until moistened. Stir in nuts.
4) Pour into 2 greased 8" x 4" loaf pans. Bake at 325 F for 55-65 minutes
or until a wooden pick inserted car the center comes out clean. Cool in
pan 10 minutes before removing to a wire rack.
I usually measure all the dry ingredients into 3 or 4 ziplock bags and keep them
in the pantry so all I have to do is add the wet ingredients and the A to Z of
my choice ... makes for a quick way to make the breads without all
the measuring!
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