3 cups all-purpose flour
2 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
1 1/2 tsp. ground cinnamon
3/4 c. finely chopped walnuts or pecans
3 eggs
2 cups sugar
3/4 cup vegetable oil
2 tsp. vanilla extract
1 (8 oz.) can crushed pineapple
2 cups prepared fruit or vegetable (instructions follow)

Combine flour, baking 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 specific fruit or vegetable. Stir in pineapple and prepared fruit or vegetable. Add dry ingredients, stirring only until dry ingredients are moistened.

Spoon batter into 2 well greased and floured 9x5x3-inch loaf pans.

Bake at 350°F for 1 hour or until wooden pick inserted in center comes out clean. Cool 10 minutes before removing from pans; turn out on rack, and cool completely.

Yield 2 loaves.

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

Sweet Potato Bread: Peel and shred 1 medium-size sweet potato to make 2 cups total. Then stir in 1 tablespoon of the reserved pineapple juice.

Zucchini Bread: Shred 2 medium zucchini to make 2 cups total.

Note: Bread may be baked in different size pans with slight baking time changes. Divide batter into 2 (6 cup) Bundt pans and bake about 45 minutes; bake 2 (3 pound) shortening cans about 1 hour and 15 minutes; bake 2 (7 x 3 1/2 x 2-inch) pans about 45-50 minutes; bake 8 (4 1/2 x 2 1/2 x 1 1/2-inch) pans about 30-35 minutes.