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Name: All-Season Bread
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 2
Cuisine: American
Ingredients: 1 ts Salt; 1 cn Crushed pineapple; 2 c Prepared fruit or; 3 c Flour; 2 ts Vanilla; Vegetable; as below; 1 1/2 ts Cinnamon; 2 ts Baking soda; 3/4 c Chopped walnuts or pecans; 3/4 c Vegetable oil; 2 c Sugar; 1/2 ts Baking Powder; 3 Eggs

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INGREDIENTS

1 ts Salt
1 cn Crushed pineapple
2 c Prepared fruit or
3 c Flour
2 ts Vanilla
Vegetable; as below
1 1/2 ts Cinnamon
2 ts Baking soda
3/4 c Chopped walnuts or pecans
3/4 c Vegetable oil
2 c Sugar
1/2 ts Baking Powder
3 Eggs

Servings

INSTRUCTIONS

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 on Dec 19, 1997

NOTES

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All-Season Bread

1 ts Salt
1 cn Crushed pineapple
2 c Prepared fruit or
3 c Flour
2 ts Vanilla
 Vegetable; as below
1 1/2 ts Cinnamon
2 ts Baking soda
3/4 c Chopped walnuts or pecans
3/4 c Vegetable oil
2 c Sugar
1/2 ts Baking Powder
3 Eggs

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  <sitm@ne.infi.net> on Dec 19, 1997

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Nutrition

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Serving Size: 1 Serving (1514g)
Recipe Makes: 2 Servings

Calories: 4577
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 4577

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