| 1 | Contributed to the echo by: boyd naron all-season bread apple bread: shred two peeled, cored apples to make 2 cups. |
| 2 | Carrot bread: peel and shred 2 carrots to make 2 cups. |
| 3 | Stir in 1 t. reserved pineapple juice. |
| 4 | Sweet potato bread: peel and shred 1 sweet potato to make 2 cups. |
| 5 | Stir in 1 t. of reserved pineapple juice. |
| 6 | Zucchini bread: shred 2 zucchini to make 2 cups. |
| 7 | Combine first six ingredients and set aside. |
| 8 | Beat eggs and add next 3 ingredients. |
| 9 | Beat until creamy. |
| 10 | Drain pineapple and reserve 1 t. if called for. |
| 11 | Stir in pineapple and prepared fruit or vegetable. |
| 12 | Stir in dry ingredients just until moistened. |
| 13 | Spoon into 2 greased and floured 5x3 loaf pans. |
| 14 | Bake at 350 °F for 1 hour or until toothpick comes out clean. |
| 15 | Cool 10 minutes before removing. |
| 16 | Other pans: two 6-cup bundt pans take 45 minutes. |
| 17 | Two shortening cans take 1 hour and 15 minutes. |
| 18 | Two 7x3-½x2 pans take 45 to 50 minutes. |
| 19 | Eight 4-½x2-½x1-?pans take about 30 to 35 minutes |
