Recipe: Four Seasons Bread

Recipes using Tones Cinnamon, Ground

Basic Recipe

• 3 cups all-purpose flour (unsifted)
• 1 tsp each salt and soda
• 1/2 tsp baking powder
• 2 tsp ground cinnamon
• 1 cup chopped walnuts

1. Stir together flour, salt, soda, baking powder, cinnamon, and nuts; set aside.
2. In a medium size bowl lightly beat the eggs with a wire whip.
3. Add the sugar and oil; stir until blended.
4. Stir in the vanilla and your choice of fruit or vegetable.
5. 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" loaf pans.
6. Bake bread in 350° F oven for 50 to 60 minutes or until a wooden pick inserted comes out clean.
7. Let stand 10 minutes, then turn out on a wire rack to cool completely.
8. These breads are easier to slice if they sit at least a day. Wrapped well, they keep refrigerated up to a week.

• Orange Bread:
  1. Grate 1 tablespoon orange peel. Then cut off and discard the remaining peel and all the white membrane from about 4 oranges.
  2. Remove any seeds.
  3. Finely chop the pulp to make 2 cups.
  4. Combine pulp and grated peel.
• Apple Bread:
  1. Peel, core and shred 3 or 4 medium sized tart apples to make 2 cups total.
  2. Stir 1 teaspoon lemon juice into apple mix.
• Zucchini Bread:
  1. Coarsely shred about 2 medium sized zucchini to make 2 cups total packed lightly in a measuring cup.
• Tomato Bread:
  1. Peel 3 or 4 medium sized tomatoes.
  2. Cut each in half and squeeze gently to remove seed pockets.
  3. Finely chop the firm pulp to make 2 cups total.