Versatile Bread

I believe my aunt gave this recipe to my mother, from whom I commandeered it. So it’s been around.

Yield: 2 loaves (9 x 5 x 2 x 2) or about 24 muffins.

  • 3 eggs
  • 2 cups fruit*
  • 2 ½ tsp vanilla
  • 1/2 cup vegetable oil and 1/2 cup apple sauce
  • 2 cups sugar
  • 1 tsp salt
  • 3 cups flour
  • 1 tsp baking soda
  • ¼ tsp baking powder
  • 2 ½ tsp ground cinnamon
  • ½ cup chopped nuts
  • A couple handfuls of oatmeal or chocolate chips, etc.
  • Sprinkle cinnamon & sugar on the top
  1. Preheat oven to 350 degrees
  2. Spray loaf pans or line muffin tins with papers
  3. Mix wet and dry ingredients separately, then together
  4. Bake 1 ¼ hours for loaves, or 20-25 minutes for muffins. Toothpick test.
*You can use whatever you want; some of our favorites are banana, pumpkin, or zucchini.

Tip: One of my favorite things to do is make this recipe with bananas, muffin-style, throw in chocolate chips and oatmeal, and generously sprinkle cinnamon & sugar on top!Also, if I’m making pumpkin, I like to make it in loaves, not muffins – what’s not eaten fresh is absolutely divine sliced and toasted, with butter.

Also, when I’m making pumpkin, I always add:

  • ½ tsp allspice
  • ½ tsp ginger
  • ½ tsp cloves
  • ½ tsp nutmeg

Anyway, this is a pretty basic, versatile recipe. Use whatever fruit you want, add whatever you want to it, and it’s bound to be good.


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