A-To-Z Bread

"An extremely versatile bread. Very moist and delicious. It's a great way to use up odd and ends of frozen berries."
photo by Marg (CaymanDesigns) photo by Marg (CaymanDesigns)
photo by Marg (CaymanDesigns)
photo by VelcrowMistress photo by VelcrowMistress
Ready In:
1hr 20mins
2 loaves




  • 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.

Questions & Replies

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  1. KATY2583
    I love the ease and versatility of this recipe! I added 2 cups of mashed sweet potatoes. My miniature loaves(I baked them in small soup cans for slicing into rounds and serving at a party) were delicious and very moist. Next time, though, I will add a bit more cinnamon for my taste.
  2. spatchcock
    This was wonderful--finally got around to using the A to Z ingredients--and I used 2 cups of strawberries! this bread was great--it will be in my cookbook for good because of its totally unmatched level of versatility.
  3. Cake Kid
    Wonderful recipe! I have tried it with several different ingredient combinations and it turns out great every time. It is also simple! Thank you for sharing this recipe with us!
  4. Roggins
    This is my go-to bread recipe. It's so versatile and tastes great no matter what ingredients are added. Very moist, easy to make, and always gets high ratings from anyone who eats it! Thanks for sharing!
  5. Rose is Rose
    Marg, thank you for a wonderful recipe!


  1. DramaQueen14
    This was good. I used 1c fresh strawberries, and 1c fresh rhubarb. I also subbed some of the AP flour for wheat. I was a bit worried, because the mix seemed dry, but I figured the fruit would give off moisture as it baked(which it did). Thanks for helping me use up my large stash of rhubarb!
  2. jesrn2000
    Excellent bread - even if I did have some issues with it getting stuck in the pan (my fault - not the recipe's!) I made it with chopped peaches - a little more than 2 cups, and, as always, I tweaked it a bit. I used 1 tsp each nutmeg & ginger in place of the cinnamon ( I love those spices with peaches), only 1.5 cups of sugar, used white-wheat flour for 1 cup of the AP flour, and replaced 1/3 cup of oil with milk. I'll definitely make this again - it's a great base recipe for me to create variations from!!
  3. londongavchick
    Great and easy recipe. I didn't want to make so much so I cut the recipe by 2/3. I used splenda in place of sugar, eggwhites instead of the egg and plain fat free yogurt instead of the oil. I added fresh strawberries for my optional ingredient and omitted the cinnamon, although it may have been great. I only had to bake for about 20 minutes with the smaller recipe but it was fabulous strawberry bread!
  4. Holly Mercer
    I made this last Tuesday for a party on Saturday... froze and thawed perfectly, for one. Tasted wonderful, for another. I made it with grated apple after squeezing some of the apple juice out because I was worried it would be soggy. Actually, it might have been just more moist if I'd left the juice it; compared to the storebought carrot loaf, it was just slightly dry. Anyway, I added extra cinnamon and replaced some of the oil with applesauce. It had the soul of apple cake in the body of quick bread. The one thing I question about this bread is whether the nuts are necessary... But, on the whole, this is a winner.
  5. justcallmetoni
    Sitting here savoring the last morsels of my warm slice of sweet potato bread with cranberries. Next time I may cut the sugar a bit as the sweet potatoes bring so much natural sweetness to the bread. I am sometimes reluctant to post a review after making lots of substitutions but wanted others to know that this recipe can be lightened up and still result in a scrumptious loaf. My substitutions: replaced 1 cup sugar with Splenda replaced 1/2 cup oil with apple sauce replaced 3 eggs with 3/4 cup egg beaters replaced 1 cup all purpose flour with whole wheat flour


With the changes to the email notifications and removal of private messaging, I am no longer able to respond to questions about my recipes. Yet another feature change that has made the website less user friendly. It's sad to watch a fantastic site deteriorate over the years. Some of my recipes are on my blog.
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