A to Z bread

Ingredients:

2 cups sugar
1 cup vegetable oil
3 eggs, lightly beaten
2 cups A-to-Z ingredients (choose from list below)
1 tablespoon vanilla extract
3 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped walnuts
***A-TO-Z INGREDIENTS:***
Apples, peeled and shredded
Applesauce
Apricots (dried), chopped
Banana, mashed
Carrots, shredded
Coconut
Dates, pitted and chopped
Figs (dried), chopped
Grapes (seedless), chopped
Oranges, peeled and chopped
Peaches, peeled and chopped
Pears, peeled and chopped
Pineapple (canned), crushed and drained
Prunes, pitted and chopped
Pumpkin, canned
Raisins
Raspberries, unsweetened fresh or frozen
Rhubarb, chopped fresh or frozen
Strawberries, fresh or frozen
Sweet potatoes, cooked and mashed
Zucchini, peeled and grated 

Directions:

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, or 5 mini 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.

I got this recipe from the Casper 3rd Ward cookbook printed in 2004.  The recipe was submitted my Nancy Gerlock.  When I first made it I made pumpkin and banana mini loaves.  I made sure to thank Nancy and even gave her one of each for submitting the recipe.  This is SO easy that at 32 weeks pregnant, amid Christmas rush, I am still baking 1-2 batches of this bread for friends.