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| 3 Tasse | flour |
| 2 Teelöffel | soda |
| 2 Tasse | sugar |
| 1 Teelöffel | salt |
| 3/4 Tasse | vegetable oil |
| 1/2 Teelöffel | baking powder |
| 3 | eggs |
| 2 Teelöffel | vanilla |
| 1 1/2 Teelöffel | cinnamon |
| 3/4 Tasse | walnuts or pecans, chopped |
| 1 Dose | pineapple crushed |
| 2 Tasse | Prepared fruit or |
| | Vegetable, as below |
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two peeled, cored apples to make 2 cups. Carrot Bread: Peel and shred 2 carrots to make 2 cups. Stir in 1 T.
reserved pineapple juice.
Sweet Potato Bread: Peel and shred 1 sweet potato to make 2 cups. Stir in 1 T. of reserved pineapple juice.
Zucchini Bread: Shred 2 zucchini to make 2 cups.
Combine first six ingredients and set aside. Beat eggs and add next 3 ingredients. Beat until creamy. Drain pineapple and reserve 1 T. if called for. Stir in pineapple and prepared fruit or vegetable. Stir in dry ingredients just until moistened. Spoon into 2 greased and floured 5x3 loaf pans. Bake at 350 degrees for 1 hour or until toothpick comes out clean. Cool 10 minutes before removing.
Other pans: Two 6-cup Bundt pans take 45 minutes. Two shortening cans take 1 hour and 15 minutes. Two 7x3-1/2x2 pans take 45 to 50 minutes. Eight 4-1/2x2-1/2x1-1/2 pans take about 30 to 35 minutes.
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