This recipe was in todays paper. I though it was a very interesting idea, so I thought I'd see what ya'll thought.

* Exported from MasterCook *

A To Z Bread

Recipe By : Houston Chronicle-9/30/98
Serving Size : 1 Preparation Time :0:00
Categories : Quick Bread

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups flour (white or whole wheat)
1 teaspoon salt
1 teaspoon baking soda
1 tablespoon cinnamon or allspice
1/2 teaspoon baking powder
3 eggs
1 cup oil
2 cups sugar ( can use part brown sugar)
2 cups A to Z ingred. (see note)
1 tablespoon vanilla
1 cup chopped nuts

Preheat oven to 325 degrees. Sift flour, salt, soda, cinnamon and baking powder; set aside. Beat eggs in a large bowl. Add oil and sugar; cream well. Add A to Z ingred. and vanilla; mix well. Add dry ingred.; mix well. Add nuts. Spoon into 2 well-greased 9x5x3" loaf pans. Bake 1 hr. or until bread tests done. Makes 2 large loaves; freezes well.

A to Z ingreds include, but need be limited to, the following: apples (grated), applesauce, apricots (chopped), bananas (mashed), carrots (grated), cherries (pitted and chopped), coconut (grated), dates (finely chopped), eggplant (ground), figs (finely chopped), grapes (seedless), honey (omit sugar), lemons (use only 1/2 cup juice), marmalade or jam (omit 1 cup sugar), mincemeat, oranges (chopped), peaches ( fresh or canned, chopped), peppermint candy (use only 1/2 cup, chopped), pears (chopped), pineapple (crushed, drained), prunes ( chopped, use only 1 cup), pumpkin (canned), raisins, raspberries, rhubarb (finely chopped), strawberries ( fresh or frozen, drained), sweet potato (grated), tapioca (cooked), tomatoes (reduce sugar to 1/2 cup), yams ( cooked and mashed), yogurt ( plain or flavored), zucchini (ground or grated, drained).
Recipe was tested using walnuts and A to Z ingreds. of rhubarb, strawberries and chopped prunes.

- - - - - - - - - - - - - - - - - -