Ingredients
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2 cups sugar
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1 cup vegetable oil
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3 eggs, lightly beaten
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1 tablespoon vanilla extract
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3 cups all-purpose flour
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2 teaspoons cinnamon, ground
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1 teaspoon baking powder
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1 teaspoon baking soda
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1 teaspoon salt
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1 cup walnuts, chopped
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2 cups apples, grated
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2 cups applesauce
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2 cups apricots, chopped
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2 cups bananas, mashed
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2 cups carrots, grated
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2 cups cherries, pitted and chopped
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2 cups dates, pitted and chopped
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2 cups figs, finely chopped
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2 cups seedless grapes
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2 cups honey (omit the sugar)
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1/2 cup lemon juice
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2 cups mincemeat
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2 cups oranges, chopped
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1/2 cup of fresh mint
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2 cups crushed pineapple, drained
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1 cup prune, chopped, pitted
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2 cups canned pumpkin
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2 cups raisins
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2 cups raspberries
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2 cups fresh strawberries
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2 cups frozen strawberries, drained
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2 cups sweet potatoes, grated
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2 cups cooked tapioca
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2 cups tomatoes (add and extra 1/2 cup sugar)
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2 cups yams, cooked and mashed
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2 cups rhubarb, chopped
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2 cups marmalade (omit 1 cup of the sugar)
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2 cups fresh coconut, grated
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2 cups peaches, chopped
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2 cups eggplants, grated
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2 cups pears, chopped
Instructions
- In a mixing bowl, combine the sugar, oil and eggs; mix well.
- 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 8-in. x 4-in. x 2-in. loaf pans. Bake at 325 F for 55-65 minutes or until a wooden pick inserted near the center comes out clean. Cool in pan 10 minutes before removing to a wire rack.