Hazel Gentry's A to Z Bread
Verified by stevemur
Hazel Gentry's A to Z Bread Preparation
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
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
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.
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