This A-Z Quick Bread is an easy, portable, and versatile quick bread, which makes 2 loaves so you can freeze the other for later. The combinations are endless, so it becomes a different cake every time!
This is an award-winning 1976 recipe by Hazel Gentry of Walnut Creek, California, for not one, but 33 breads. The Diablo Symphony Association members loved it so much that at their big annual reception, they made it in many varieties and served it to 400 guests.
My mom discovered the newspaper article when I was a kid and has made it so many times over the years. I finally confiscated the recipe for myself and I’ve since made it so many times, I never refer to the recipe anymore.
It’s usually my go-to dessert for a potluck or school event. It’s easy, portable, and can be cut up into large pieces or small. You can serve one loaf and freeze the other for later. And the combinations are endless, so it becomes a different cake every time.
I’ve made it countless times for playdates during Haley’s first years. After all the parents kept requesting the recipe, it actually became the inspiration for the Belly Full blog.
- • 3 cups all-purpose flour
- • 1 teaspoon salt
- • 1 teaspoon baking soda
- • 1 teaspoon baking powder
- • 3 teaspoons cinnamon
- • 3 large eggs
- • 1 cup vegetable oil
- • 3 teaspoons vanilla
- • 2 cups granulated sugar
- • 1/2 cup chopped nuts
- • 2 cups A-Z*
- Preheat oven to 325 degrees F. Line 2 (9x5-inch) loaf pans with parchment paper, leaving a slight overhang.
- In a large bowl whisk together the dry ingredients. Add in the eggs, oil, vanilla, and sugar; mix until incorporated. Stir in the nuts and A-Z of your choice.
- Pour equally into the loaf pans and bake for 1 hour, or until a toothpick inserted in the center comes out clean.
- Carefully remove your cake bread out of the pans and let cool. Slice and enjoy!
(1 cup each) canned pumpkin and butterscotch chips
(1 cup each) mashed banana and mini chocolate chips
(1 cup each) grated zucchini and chopped walnuts
(1 cup each) grated apple and dried cranberries
Optional: cool second loaf completely, wrap in foil and place in a freezer-safe ziploc bag; freeze for up to a month.
- HERE'S THE ORIGINAL COMPLETE LIST OF *A-Z
- Use a mixture of 1 cup wet ingredients and 1 cup dry ingredients of the following, to equal 2 cups:
- *I have not tried many of these. They are merely suggestions.
- Apples – grated
- Apricots - dried, finely chopped
- Apricots – chopped
- Bananas – mashed
- Butterscotch Chips
- Carrots – grated
- Cherries – pitted and chopped
- Chocolate Chips
- Coconut – flaked
- Dates – pitted and chopped
- Eggplant – ground up
- Figs – finely chopped
- Grapes – seedless
- Honey – omit sugar above
- Lemons – use only 1/2 juice
- Marmalade – omit 1 cup of sugar
- Mincemeat – omit 1 cup of sugar
- Oranges – chopped
- Peaches – fresh or canned, chopped
- Peppermint – use only 1/2 cup
- Pears – chopped
- Pineapple – crushed, well drained
- Prunes – chopped (use only 1 cup)
- Pumpkin – canned
- Rhubarb, – finely chopped
- Strawberries – fresh or drained frozen
- Sweet potato – grated coarsely
- Tapioca – cooked
- Tomatoes – use 1/2 cup sugar only
- Yams – Plain or flavored
- Zucchini – grated, excess water removed