This bread recipe can be used to make any kind of bread where you are adding something to it (i.e. Banana Bread) The only fruit that does not work well is Pineapples. Enjoy experimenting from “A to Z”
- 3 cups all purpose flour
- 2 teaspoons Cinnamon
- 1 Teaspoon Baking Powder
- 1 Teaspoon Baking Soda
- 1 Teaspoon Salt
- 2 Cups of Sugar
- 3 Whole Eggs
- 1 Cup Oil
- 1 Teaspoon Vanilla
- 2 Cups of Fruit or Vegetable mashed well
- 1 Cup Chopped nuts, (can be left out if allergic to Nuts)
Mix all dry ingredients and set aside. In a mixing bowel combine sugar, oil, eggs and mix well. Add Vanilla. Stir in Fruit or Vegetable of choice. Add dry ingredients into the liquid moistened. Stir in chopped nuts (if using). Grease 2 loaf pans (8″ x 4″ x2″) Pour ingredients into both pans 2/3 full. Pre-heat Oven to 325°. Bake for 55 to 65 minutes or until done (use the toothpick test to check**) Cool in pan for 10 minutes before removing to a wire rack.
** Toothpick test – stick a clean tooth pick into the bread and remove. If toothpick comes out clean bread is done. If bread is sticking to the toothpick return bread to oven and continue to bake recheck in 3 to 5 minutes..
Want to add a little kick to the bread? Experiment with the liqueur of your choice. Remember it is just for a complimentary flavor. One must pick what would compliment the fruit or vegetable being used and not fight with the flavor. An example would be adding 1 or 2 tablespoons of Bacardi Select Dark Rum to banana Bread or Applesauce Bread. I tried Kahlua in some applesauce bread and the coffee flavor was a little overpowering. It could be Less would have been better. Also thinking outside the box I added 1/4 cup of Cinnamon chips to the applesauce bread and that did compliment it.