3 c. flour
2 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
1 1/2 tsp. cinnamon
3/4 c. chopped nuts
3 eggs
2 c. sugar
3/4 c. oil
2 tsp. vanilla
1 (8 oz.) can crushed pineapple
2 c. prepared fruit or vegetable (see below for variations)

Combine dry ingredients; set aside. Beat eggs, sugar, oil, and vanilla until creamy. Drain pineapple (reserve juice for carrot bread). Stir in pineapple and fruit or vegetable. Add dry ingredients; stir until moistened. Pour in 2 well-greased loaf pans. Bake at 350 degrees for 1 hour.

Apple Bread: Peel, core, and shred apples to make 2 cups.

Zucchini Bread: Shred zucchini to make 2 cups.

Carrot Bread: Peel and shred carrots to make 2 cups. Stir in 1 tablespoon pineapple juice.