Sift dry ingredients: set aside. Beat eggs in a large bowl; add oil and sugar; cream well.

Add A to Z (see below) and vanilla. Add dry ingredients. Mix well. Add Nuts. Spoon into 2 well-greased loaf pans. Bake in preheated oven at 325 degrees for 1 hour.

A to Z: use one of the following or a mixture of the following to equal 2 cups, escept as indicated.

Apples - grated

Applesauce

Apricots - chopped

Bananas - mashed

Carrots - grated

Cherries - pitted and chopped

Coconut - fresh, ground

Dates - pitted and chopped

Eggplant - ground up

Figs - finely chopped

Grapes - seedless

Honey - omit sugar above

Lemons - use only 1/2 juice

Marmalade - omit 1 cup of sugar

Mincemeat - omit 1 cup of sugar

Oranges - chopped

Peaches - fresh or canned, chopped

Peppermint - use only 1/2 cup

Pears - chopped

Pineapple - crushed, well drained

Prunes - chopped (use only 1 cup)

Pumpkin - canned

Raisins

Raspberries

Rhubarb, - finely chopped

Strawberries - fresh or drained frozen

Sweet potato - grated coarsely

Tapioca - cooked

Tomatoes - use 1/2 cup sugar only

Yams - Plain or flavored

Zucchini - ground or grated, drained

Hazel Gentry of Walnut Creek, CA won the Grand Prize in the Contra Costa Times "Favorite Recipe Contest" with her "A to Z Bread", a quick bread with 32 scrumptious variations.