A to Z Bread Variation 2

A couple of weeks ago, I shared a recipe called A to Z Bread, which is a basic quick bread base that you then add your own variations to. I shared my first attempt at it with bananas as the main ingredient.

I decided to go with carrots, pineapple, and coconut this time. I also decided to try making a couple of substitutes to see if I could make it any healthier without sacrificing taste (note I say "healthier" not "healthy"!).

A to Z Bread Variation 2

3 cups flour

1 tsp. salt

1 tsp. baking soda

1/2 tsp. baking powder

2 tsp. cinnamon

1 tsp. nutmeg

3 eggs

1/2 cup canola oil

1/2 cup applesauce

1 1/2 cups turbinado sugar

1/4 cup granulated sugar

1/2 cup chopped pecans

3/4 cup chopped carrot

3/4 cup chopped fresh pineapple

1/2 cup shredded coconut

Heat oven to 325.

Sift dry ingredients and set aside.

Beat eggs in a large bowl. Add sugar and oil; cream well.

Add bananas, applesauce, and vanilla and mix well. Add dry ingredients and stir until just blended. Add nuts.

I poured half of the batter into a well greased loaf pan and the other half into 4 well greased mini loaf pans.

Bake the mini loafs for 35 minutes and the larger loaf for 50 minutes.

Overall, I thought this variation was really good. It ended up a little dryer than the banana bread, so I may not substitute as much oil for applesauce next time. It's also not as sweet as the banana bread was, but that's okay!

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