My mom used to use this recipe all the time to make bread for bake sales. You use up to 2 cups of anything you can imagine… from A to Z.
Sift dry ingredients; set aside.
Beat eggs in a large bowl; add oil and sugar; cream well.
Add A to Z and vanilla. Add dry ingredients. Mix well. Add nuts.
Spoon into 2 well greased loaf pans, or 1 large well greased bundt pan. Bake in preheated oven at 325* for 1 hour.
A to Z: Use one of the following; or a mixture of the following, to equal 2 cups, except as indicated.
Apples – grated
Applesauce
Apricots – chopped
Bananas – mashed
Carrots – grated
Cherries – pitted & chopped
Coconut – fresh, ground
Dates – pitted & finely chopped
Eggplant – ground up
Figs – finely chopped
Grapes – seedless
Honey – omit sugar above
Lemons – use only 1/2 cup juice
Marmalade – omit 1 cup sugar
Mincemeat
Oranges – chopped
Peaches – fresh or canned, chopped
Peppermint – use only 1/2 cup
Pears – chopped
Pineapple – crushed, well drained
Prunes – chopped; use only 1 cup
Pumpkin – canned
Raisins
Raspberries – fresh or well drained frozen
Rhubarb – finely chopped
Strawberries – fresh or well drained frozen
Sweet Potatoes – grated coarsely
Tapioca – cooked
Tomatoes – use only 1/2 cup sugar
Yams – cooked and mashed
Yogurt – plain or flavored
Zucchini – ground or grated and well drained
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I haven’t tried all of the variations, but so far this bread is foolproof! I’ve even mixed add-ins to equal 2 cups (adding in some applesauce if I didn’t have enough sweet potatoes, for instance), and added chocolate chips when I was making pumpkin bread.
This is my go-to recipe for coffee/dessert breads, and it also freezes well.
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7 Comments
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Carolyn on 2.16.2011
Thanks ladies for loving this recipe!! I can’t make anything with this recipe without remembering my mom’s mini loaves wrapped in plastic with a bow on top for Christmas school play fundraisers!
Twinks on 7.16.2010
What a fun recipe. So glad I found it!
kristen02 on 4.2.2010
Made this today with the two cups of A to Z being a shredded apples and mashed bananas. Cooked in a bundt pan at 350* for an hour. Perfect! My family loves it, and I love that this is a base for all other kinds of breads.
RLR on 2.21.2010
This is the most-used recipe in my house! I love that it’s so flexible – I tossed out all of my other bread recipes! Why complicate things? I make the mixes ahead to speed up prep time, and when I run out of mixes I just refill my already-labeled bags. Great for bake sales, taking meals to friends, or just having a spare to put in the freezer when you are done baking. We sometimes add chocolate chips to our pumpkin bread – yum!
mom2lsandas on 2.10.2010
I made this bread with 1 cup of bananas and 1 cup of low-fat vanilla yogurt. It was very moist and delicious, I only wish it had a little more banana flavor. So, next time I will use more banana and less yogurt.