All-Season Bread

Ingredients

• 3 cups all-purpose flour
• 2 teaspoons soda
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 1 1/2 teaspoons ground cinnamon
• 3/4 cup finely chopped walnuts or pecans
• 3 eggs
• 2 cups sugar
• 3/4 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 (8-ounce) can crushed pineapple
• 2 cups prepared fruit or vegetable (see variations)

Fruit or vegetable (choose one, 2 cups)

• Apple Bread: 2 medium apples, peeled, cored and shredded
• Sweet Potato Bread: 1 medium-size sweet potato, peeled and shredded, plus 1 tablespoon reserved pineapple juice
• Carrot Bread: 2 medium carrots, peeled and shredded, plus 1 tablespoon reserved pineapple juice
• Zucchini Bread: 2 medium zucchini, shredded

Steps

1. Combine the flour, soda, salt, baking powder, cinnamon and nuts; set aside.
2. Beat the eggs lightly in a large mixing bowl; add the sugar, oil and vanilla and beat until creamy.
3. Drain the pineapple, reserving the juice if your fruit or vegetable calls for it. Stir in the pineapple and the prepared fruit or vegetable.
4. Add the dry ingredients, stirring only until moistened.
5. Spoon the batter into 2 well-greased and floured 9 x 5 x 3-inch loaf pans. Bake at 350°F for 1 hour, or until a wooden pick inserted in the center comes out clean.
6. Cool 10 minutes before removing from the pans; turn out on a rack and cool completely.

Notes

Yield: 2 loaves.

Other pan sizes: 2 (6-cup) Bundt pans about 45 minutes; 2 (3-pound) shortening cans about 1 hour 15 minutes; 2 (7 x 3 1/2 x 2-inch) pans about 45 to 50 minutes; 8 (4 1/2 x 2 1/2 x 1 1/2-inch) pans about 30 to 35 minutes.

Clipping tagline: Switch the fruit or vegetable ingredients in All-Season Bread to get a different flavored loaf for each season.

Blue ink check/cross mark beside the title and a blue bracket by ‘served pineapple juice’ (Rosie Lee’s marks).

Newspaper clipping; source paper not named.

Photo: stock photo found online.

Rosie Lee’s original recipe cards

Tap the card to see it full size.