All-Season Quick Loaves - cooking recipe

Ingredients

3 c. all-purpose flour
1 tsp. salt
1 tsp. soda
1/2 tsp. baking powder
2 tsp. ground cinnamon
1 c. chopped nuts
3 eggs
1 1/2 c. sugar
1 c. salad oil
1 tsp. vanilla
2 c. prepared fruit or vegetables (directions follow)

Preparation

Stir together the flour, salt, soda, baking powder, cinnamon and nuts; set aside.
In a medium-sized bowl, lightly beat the eggs.
Add the sugar and oil and stir until blended.
Stir in the vanilla and your choice of fruit or vegetable.
Add the flour mixture all at once and stir just until evenly moist.
Then divide batter evenly between 2 greased and floured 4 1/2 x 8 1/2-inch loaf pans.
Bake bread in a 350\u00b0 oven for 50 to 60 minutes or until a wooden pick inserted in the center comes out clean.
Let stand 10 minutes, then turn out on a wire rack to cool completely. These breads are easier to slice if they sit at least a day. Wrapped well, they keep, refrigerated, up to a week.
You can freeze them for longer storage.
Makes 2 loaves.