The recipe is one basic batter that varies depending on what two cups of A-Z that you choose to add. I decided to make pumpkin with raisins and banana with walnuts but instead of baking them in two loaf pans, I used a Bundt pan. The breads turned out beautiful and after they cooled, I drizzled them with a thinned down butter cream frosting.
My daughter Kelly insisted several years ago that I use Glad Press’n Seal plastic wrap instead of various other brands I have used, discarded, tried, changed, etc. Kelly liked the way Press’n seal actually stayed where you put it instead of coming loose. So I covered the breads first one direction and then the other.
I filled up my bags with fruit, juice, plates, napkins, and on the second trip to the car I loaded the breads. When I arrived at school I realized I was going to have to stack the breads on top of each other to carry everything in at one time. My arms were full when a couple headed into early bird class kindly closed the back door to my SUV. The main door to the school has a handicap button so no problem getting in except I couldn’t see the button for the second set of doors. Okay I can do this! Just as I opened the door and turned to go in, the top bread began to shift and what seemed like slow motion, but took just a second, was a worst case scenario--the bread flew forward, flipping upside down, and landed with a splat several feet ahead of me. Trying not to drop the other bread and thinking, okay one of these breads should be enough to feed the board members, I slowly bent down and turned the bread over. The Press’n seal held the bread to the plastic plate and because it was dense bread you couldn’t even tell I had dropped it. The bread was sealed and perfect even if the edge of the plate was cracked. I stacked the breads, slowed my pace and walked the length of the school and down a short corridor to the GRADS classroom. Brenda and Vicki helped me unload the morning goodies and laughed as I told them what had just happened. Everyone enjoyed the breads and I shared the recipe with several members later by email. All is well that ends well, but, really, not breathing and holding my breath for several seconds as a potential disaster played out before me called for an extra stop at Starbucks for coffee after the meeting.
Here is my mom’s recipe. I hope you enjoy.
A to Z Bread
3 c. flour1 tsp. salt
1 tsp. baking soda
3 tsp. cinnamon
1/2 tsp. baking powder
1 c. oil
2 c. sugar
3 c. A-Z
3 tsp. vanilla
1 c. nuts, chopped (you can eliminate this if you choose)
Sift dry ingredients. Set aside. Beat eggs in large bowl. Add eggs and sugar. Cream well. Add A to Z and vanilla. Add flour mixture. Mix well. Add nuts. Spoon into 2 greased loaf pans. Bake in preheated oven at 325° for 1 hour. Makes 2 large loaves or use a Bundt pan twice.
A to Z - use one of the following or a mixture of the following except as indicated to equal 2 c.
apples-peeled & grated
apricots-dried & chopped
bananas-mashed, 2 c.
dates-pitted & chopped
peaches-fresh or canned, chopped
pineapple-crushed, drained, 2 c.
prunes-chopped, 1 c.
pumpkin, canned, 2 c.
sweet potatoes-cooked & mashed 2 c.
zucchini-grated, well drained, 2 c.
Try your own combinations.