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.

Ingredients:
  • 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
Optional:
  • ½ cup chopped nuts
  • A couple handfuls of oatmeal or chocolate chips, etc.
  • Sprinkle cinnamon & sugar on the top
Method:
  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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