2 cups prepared fruit or vegetables (instructions follow)
3/4 cup finely chopped walnuts or pecans
3/4 cup vegetable oil
1 (8 ounce) can crushed pineapple
Combine flour, baking soda, salt, baking powder, cinnamon and nuts; set aside.
Beat eggs lightly in a large mixing bowl.
Add sugar, oil and vanilla extract; beat until creamy.
Drain pineapple, reserving juice if called for in instructions for specific fruit
Stir in pineapple and prepared fruit or vegetable.
Add dry ingredients, stirring only until dry ingredients are moistened.
Spoon batter into 2 well-greased and floured 9 x 5 x 3-inch loaf pans.
Bake at 350 degrees F for 1 hour, or until wooden pick inserted in center comes out clean.
Cool for 10 minutes and turn on rack.
Apple Bread: Peel, core and shred 2 medium apples to make 2 cups total.
Sweet Potato Bread: Peel and shred 1 medium-size sweet potato to make 2 cups
total. Stir in 1 tablespoon of the reserved pineapple juice.
Carrot Bread: Peel and shred 2 medium carrots to make 2 cups, total. Stir
in 1 tablespoon reserved pineapple juice.
Zucchini Bread: Shred 2 medium zucchini to make 2 cups total.
Bread may be baked in different size pans with slight time changes. Divide
batter into 2 (6 cup) Bundt pans and bake about 45 minutes. Bake 2 (3 pound) shortening
cans about 1 hour and 15 minutes. Bake 2 (7 x 3 1/2 x 2-inch) pans about 45 to 50
minutes; bake 8 (4 1/2 x 2 1/2 x 1 1/2-inch) pans about 30 to 35 minutes.