Autumn Quick Bread

• 1 1/2 cup flour, all-purpose
• 1/2 teaspoon salt
• 1 cup sugar
• 1 teaspoon baking soda
• 1/2 cup vegetable oil
• 2 large eggs beaten
• 1 cup pumpkin canned
• 2 teaspoons pumpkin pie spice
• 13 cup nuts optional
• 13 cup raisins, seedless optional
• 1 cup applesauce
• 1 tablespoon molasses
• 1 teaspoon cinnamon
• 3 each bananas ripe, mashed
• 1/2 teaspoon ginger
• 1/2 teaspoon cinnamon
• 2 each bananas ripe, mashed
• 1/2 cup peanut butter
• 1 cup cranberries chopped
• 1 tablespoon orange juice concentrate

1. Preheat oven to 325F (160C).
2. Gather the ingredients for the Quick Bread Base and one of the variations.
3. Coat 4 small loaf pans or 1 9 by 5-inch loaf pan with vegetable cooking spray.
4. Combine dry ingredients; blend well and set aside.
5. Combine wet ingredients; blend well.
6. Mix together wet and dry ingredients.
7. Do not overmix.
8. Distribute batter among the 4 pans or 1 regular loaf pan, and bake for 30 to 40 minutes.

flour, salt, sugar, baking soda, vegetable oil, eggs, pumpkin, pumpkin pie spice, nuts, raisins, applesauce, molasses, cinnamon, bananas, ginger, cinnamon, bananas, peanut butter, cranberries, orange juice concentrate

Taken from recipeland.com/recipe/v/autumn-quick-bread-1871 (may not work)