Recipe: All Season Bread (quick bread with variations and different pan sizes, 1980's)

ALL-SEASON BREAD

DRY INGREDIENTS:
3 cups flour
2 tsp baking soda
1 1/2 tsp ground cinnamon
1 tsp salt
1/2 tsp baking powder
WET INGREDIENTS:
3 eggs
2 cups sugar
3/4 cup vegetable oil
2 tsp vanilla extract
ADDITIONS:
1 (8 oz) can crushed pineapple
2 cups prepared fruit or vegetable (see below)
3/4 cup finely chopped walnuts or pecans

Preheat oven to 350 degrees F. Grease and flour two (9x5x3-inch) loaf pans.*

Combine dry ingredients; set aside.

Beat eggs lightly in a large mixing bowl. Add sugar, oil and vanilla; beat until creamy; set aside.

Drain pineapple, reserving 1 tablespoon juice if needed to prepare carrot or sweet potato addition (see below).

CHOOSE AND PREPARE A FRUIT OR VEGETABLE:

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 Tbsp. reserved pineapple juice.

SWEET POTATO BREAD:
Peel and shred 1 sweet potato to make 2 cups. Stir in 1 Tbsp. of reserved pineapple juice.

ZUCCHINI BREAD:
Shred 2 zucchini to make 2 cups.

TO FINISH THE BATTER AND BAKE:
Stir pineapple, prepared fruit or vegetable and nuts into the egg mixture. Add dry ingredients, stirring only until dry ingredients are moistened. Spoon batter into prepared pans.

Bake at 350 degrees F for 1 hour or until wooden pick inserted in center comes out clean. Cool 10 minutes before removing from pans; turn out on rack, and cool completely.

Makes 2 loaves

*TO BAKE IN OTHER PAN SIZES:
(All pans should be greased and floured, oven temperature 350 degrees F.)
2 (6-cup) Bundt pans take 45 minutes.
2 (7 x 3 1/2 x 2-inch) pans take 45 to 50 minutes.
8 (4 1/2 x 2 1/2 x 1 1/2-inch) pans take about 30 to 35 minutes.
21-22 muffin pan cups, 2/3 full. Bake about 23 minutes.

Magazine recipe clipping, September 1981