All-season bread

3 cup Flour
2 tsp Soda
2 cup Sugar
1 tsp Salt
3/4 cup Vegetable oil
1/2 tsp Baking powder
3 Eggs
2 tsp Vanilla
1 1/2 tsp Cinnamon
3/4 cup Chopped walnuts or pecans
1 can Crushed pineapple
2 cup Prepared fruit or
Vegetable, as below

1 Contributed to the echo by: boyd naron all-season bread apple bread: shred two peeled, cored apples to make 2 cups.
2 Carrot bread: peel and shred 2 carrots to make 2 cups.
3 Stir in 1 t. reserved pineapple juice.
4 Sweet potato bread: peel and shred 1 sweet potato to make 2 cups.
5 Stir in 1 t. of reserved pineapple juice.
6 Zucchini bread: shred 2 zucchini to make 2 cups.
7 Combine first six ingredients and set aside.
8 Beat eggs and add next 3 ingredients.
9 Beat until creamy.
10 Drain pineapple and reserve 1 t. if called for.
11 Stir in pineapple and prepared fruit or vegetable.
12 Stir in dry ingredients just until moistened.
13 Spoon into 2 greased and floured 5x3 loaf pans.
14 Bake at 350 ?F for 1 hour or until toothpick comes out clean.
15 Cool 10 minutes before removing.
16 Other pans: two 6-cup bundt pans take 45 minutes.
17 Two shortening cans take 1 hour and 15 minutes.
18 Two 7x3-?x2 pans take 45 to 50 minutes.
19 Eight 4-?x2-?x1-? pans take about 30 to 35 minutes