This is an award-winning 1976 recipe by Hazel Gentry of Walnut Creek, California, for not one, but 33 breads. The Diablo Symphony Association members loved it so much that at their big annual reception, they made it in many varieties and served it to 400 guests.
My mom discovered the newspaper article when I was a kid and has made it so many times over the years. I finally confiscated the recipe for myself and I’ve since made it so many times, I never refer to the recipe anymore.
It’s usually my go-to dessert for a potluck or preschool event. It’s easy, portable, and can be cut up into large pieces or small. You can serve one loaf and freeze the other for later. And the combinations are endless, so it becomes a different cake every time. I made it countless times for playdates during Haley’s first years. After all the parents kept requesting the recipe, it actually became the inspiration for the Very Culinary blog.
A to Z Bread
Serves 10
Prep time: 15-20 (depending on ingredients you choose)
Cook time: 1 hour
Ingredients
• 3 cups flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 3 teaspoons cinnamon
• 1/2 teaspoon baking powder
• 3 eggs
• 1 cup vegetable oil
• 2 cups sugar
• 3 teaspoons vanilla
• 1 cup chopped nuts (walnuts or pecans)
• 2 cups A-Z*
Directions
Preheat oven to 325 degrees. Grease 2 loaf pans, set aside.
In a large bowl sift dry ingredients, set aside. In a medium bowl whisk together eggs, oil, sugar, and vanilla until incorporated. Add A-Z and nuts. Add dry ingredients and mix well.
Pour equally into the loaf pans and bake for 1 hour.
*A-Z: use one of the following, or a mixture of the following, to equal 2 cups: grated apples, blueberries, chocolate chips, chopped apricots, mashed bananas, grated carrots, pitted and chopped cherries, shredded coconut, pitted and finely chopped dates, finely chopped figs, crushed and drained pineapple, canned pumpkin, raisins, raspberries, grated zucchini.
My favorite combinations:
mashed banana/chocolate chips/walnuts
grated apple/dried cherries/pecans
grated carrots/shredded coconut/pecans
zucchini/walnuts
canned pumpkin/pecans
{ 7 comments… read them below or add one }
We lived in Walnut Creek when Hazel Gentry created this recipe and was the grand prize winner in Contra Costa County. (She was a friend of mine and we participated in a local food co-op program.) I have lost my copy of the recipe and was glad to find this one. However, there are several of letters missing. Could you please send me the complete recipe with the list of various ingredients? The reason it was called A to Z was that she had an ingredient for every letter of the alphabet — even curshed peppermint candy. I have made most of the breads and each one is unique. Hope you can help me. Thank you in advance for your assistance. Cheers, Marcy LaSalle, Flushing, Michigan (mllasalle@aol.com)
It’s great that you have the recipe written down. Having it in your head, is great. Sad thing is, that’s how some “favorite” recipes, never make it in writting. We had a few of my grandma’s favorites, which she always made from memory and no mater how hard we try, we can’t re-create them. I’m making my dad write down some of “our favorites” so that way, they can be passed down and not just a memory!
Great recipe, Amy…I printed it. I love endless combinations. :-)
Isn’t it a classic? I just love how there’s a base, but you can change it up so many ways to suit your liking. After I post a recipe, I actually print it out too…just like my readers. That way I always have a hard-copy. But, ya, this one? I have memorized.
Here it is fall again and I’m pulling out this recipe to start baking bread again! So much easier, healthier and yummier than the boxed stuff!
This sounds fabulous!
I’ve made this too many times to count, with most of your combo suggestions. SO easy and I love that one loaf is plenty for a get together, leaving the other loaf for a different time. Awesome, awesome bread. Love Julie’s idea of creating muffins too.
I just made this and it was fantastic!! I ended up making muffins instead of a loaf and used pumpkin, pecan and raisin combo. To my delight, it took me back to my favorite pumpkin muffins from Cafe Roma! Yummmy!!! And so simple!
I will definitely make this again and again! Thanks Amy!
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