Abc Bread Recipes

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A-TO-Z BREAD



A-to-Z Bread image

From apples to zucchini, no matter what you have on hand, chances are it will be fantastic in this bread. -Marcelle Okawa, Carson City, Nevada

Provided by Taste of Home

Time 1h15m

Yield 2 loaves.

Number Of Ingredients 33

1-1/2 cups sugar
1 cup canola oil
3 eggs, lightly beaten
2 cups A to Z ingredients (choose from list below)
1 tablespoon vanilla extract
3 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped walnuts
A to Z INGREDIENTS:
Apples, peeled and shredded
Applesauce
Apricots (dried), chopped
Bananas (ripe), mashed
Carrots, shredded
Sweetened shredded coconut
Dates, pitted and chopped
Figs (dried), chopped
Grapes (seedless), chopped
Oranges, peeled and chopped
Peaches, peeled and chopped
Pears, peeled and chopped
Pineapple (canned), crushed and drained
Dried plums (prunes), pitted and chopped
Pumpkin, canned
Raisins
Raspberries, unsweetened fresh or frozen
Rhubarb, chopped fresh or frozen
Strawberries, fresh or frozen
Sweet potatoes, cooked and mashed
Zucchini, peeled and grated

Steps:

  • In a bowl, combine the sugar, oil and eggs. Stir in A to Z ingredients of your choice and vanilla. Combine flour, cinnamon, baking powder, baking soda and salt; stir into liquid ingredients just until moistened. Stir in nuts. Pour into two greased 8x4-in. loaf pans. , Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Nutrition Facts :

ABC BREAD



Abc Bread image

If they served this in grade school, you wouldn't have had any trouble learning your ABC's. This delicious bread has A=apples and apricot preserves, B=bananas, and C=cinnamin. Add walnuts, and you have a delicious, nutricious snack. For a fancy dessert, whip some cream with a hint of cinnamin and lemon zest, and add a dollop.

Provided by pamela t.

Categories     Breads

Time 1h10m

Yield 14 serving(s)

Number Of Ingredients 20

3 eggs
1 cup sugar
1 cup brown sugar
1/2 cup oil
1/2 cup apricot preserves
1 teaspoon lemon zest
3 cups flour
1 teaspoon salt
1 teaspoon baking powder
2 granny smith apples, peeled grated
2 bananas, mashed
1/2 cup walnuts, chopped
1/2 cup brown sugar
1 tablespoon cinnamon
2 teaspoons flour
1/4 cup butter
1 tablespoon lemon juice
1 cup Cool Whip or 1 cup prepared whipped topping
1 teaspoon cinnamon
1 teaspoon lemon zest

Steps:

  • Preheat oven to 350°F Spray 2 loaf pans with cooking spray.
  • Shake 1 T flour into the bottom and sides of each pan. Shake out excess.
  • Mix eggs, lemon zest, both sugars, oil, apricot jam, baking soda and salt.
  • Mix together grated apples and mashed bananas.
  • Add walnuts and four. Mix to incorporate.
  • Mix the struessal topping ingredients together. Place 1/2 topping in the bottom of each of the prepared bread pans.
  • Add 1/2 of the bread mixture to each pan.
  • Bake at 350 F for 55-60 minutes.
  • Remove from oven and let cool ten minutes.
  • Use a knife to loosen bread. Invert on a serving plate and slice.
  • Mix together whipped topping. Add a dollop to each slice if desired.

Nutrition Facts : Calories 456.2, Fat 16.6, SaturatedFat 5.1, Cholesterol 54, Sodium 246.7, Carbohydrate 74.5, Fiber 2.4, Sugar 46.8, Protein 5.2

ABC-1 2 3 (APPLE, BANANA, CARROT) LOAF



ABC-1 2 3 (Apple, Banana, Carrot) Loaf image

This is my go-to banana bread I make to use up those brown bananas. I also peel and freeze overripe bananas and keep them until I feel like baking. Easy to bake, moist muffins or mini-loaf cakes, made with variety of ingredients you probably have on hand. Original recipe. I have used fewer bananas, more carrot or apple, etc, always with good results. I have made with double the sugar, which is a little too sweet for me. If you like your muffins sweet, add more sugar to taste. These keep well, but I never had to store them more than 3 days.

Provided by deurotelle

Categories     Quick Breads

Time 40m

Yield 36 muffins, 36 serving(s)

Number Of Ingredients 21

1 apple, grated (I usually use Fuji or Gala, any type will do)
2 bananas, mashed
3 carrots, grated
2 cups rolled oats (I use Bob's Red Mill)
4 cups all-purpose flour
1/2 cup brown sugar
1/2 cup white sugar
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup ground flax seeds (optional)
8 ounces yogurt (good substitutes if you don't have sour cream on hand) or 8 ounces cream cheese (good substitutes if you don't have sour cream on hand)
1 cup liquid coconut oil or 1 cup mild-tasting cooking oil
2 eggs
2 teaspoons vanilla extract
1 cup walnuts, chopped
1 cup raisins or 1 cup chopped dates
1 cup shredded coconut (optional)
1/2 cup maple syrup (optional)

Steps:

  • Preheat oven to 350 degrees. Grease and flour 8 mini-loaf pans (3-1/2 x 6) or muffin tins (may use paper liners).
  • Peel and core apple and put through food processor, or grate by hand. Put carrots through processor, then bananas. Set aside.
  • Combine dry ingredients in large bowl and whisk together to combine.
  • In a small bowl, add sour cream, oil, eggs and vanilla extract. Whisk until combined.
  • Add wet ingredients to dry in large bowl. Mix with wooden spoon. Batter will be thick.
  • Add fruit and nuts of your choice, and stir in.to distribute.
  • Fill muffin cups or mini-loaf pans almost to the top (this batter does not rise a lot).
  • Bake at 350 degrees for 40 minutes (loaf pans) or 25 minutes (muffins). Depending on how many wet to dry ingredients, baking times may vary. Test with clean butter knife before removing from oven. Butter knife should come out clean when inserted into center.

Nutrition Facts : Calories 203.8, Fat 10.2, SaturatedFat 6.4, Cholesterol 13.8, Sodium 159.4, Carbohydrate 26.1, Fiber 1.7, Sugar 10.1, Protein 3.3

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