ALL-SEASON BREAD Apple Bread: Shred two peeled, cored apples to make 2 cups. Carrot Bread: Peel and shred 2 carrots to make 2 cups. Stir in 1 T. reserved pineapple juice. Sweet Potato Bread: Peel and shred 1 sweet potato to make 2 cups. Stir in 1 T. of reserved pineapple juice. Zucchini Bread: Shred 2 zucchini to make 2 cups. Combine first six ingredients and set aside. Beat eggs and add next 3 ingredients. Beat until creamy. Drain pineapple and reserve 1 T. if called for. Stir in pineapple and prepared fruit or vegetable. Stir in dry ingredients just until moistened. Spoon into 2 greased and floured 5x3 loaf pans. Bake at 350 degrees for 1 hour or until toothpick comes out clean. Cool 10 minutes before removing. Other pans: Two 6-cup Bundt pans take 45 minutes. Two shortening cans take 1 hour and 15 minutes. Two 7x3-1/2x2 pans take 45 to 50 minutes. Eight 4-1/2x2-1/2x1-1/2 pans take about 30 to 35 minutes. Contributed to the echo by: BOYD NARON Posted to recipelu-digest Volume 01 Number 386 by P&S Gruenwald
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|Serving Size: 1 Serving (1514g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 1098 (24%)|
|Amt Per Serving||% DV|
|Total Fat 122g||163 %|
|Saturated Fat 17.6g||88 %|
|Monounsaturated Fat 56.1g|
|Polyunsanturated Fat 37.9g|
|Cholesterol 1586.2mg||488 %|
|Sodium 1883.8mg||65 %|
|Potassium 1274.9mg||34 %|
|Total Carbohydrate 810.7g||238 %|
|Dietary Fiber 14.9g||59 %|
|Sugars, other 795.8g|
|Protein 83.2g||119 %|
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Calories per serving: 4577
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