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

Combine flour, soda, salt, baking powder, cinnamon and nuts; set aside. Beat eggs lightly in large mixing bowl, add sugar, oil and vanilla. Beat until creamy. Drain pineapple, reserving juice if called for in instructions for specified fruit. Stir in pineapple and prepared fruit or vegetables until moistened. Spoon into 2 loaf pans. Greased. Bake at 350 degrees for 1 hour or until done.

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

Sweet Potato Bread: Peel and shred 1 sweet potato to make 2 cups. Add 1 tablespoon reserved juice.

Carrot Bread: Peel and shred 2 carrots to make 2 cups. Add 1 tablespoon reserved juice

Zucchini Bread: Shred 2 zucchini to make 2 cups.