SARINAS FRUIT BREAD

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I am continually appalled at the amount of food we throw away in the average American household. My eternal quest to utilize over-ripe fruit and vegetables have led me to some tasty creations. Puree vegetables and fruits to serve with grilled meats, or stir into soups and sauces, or use in baking  to reduce the fat and sugar content in a recipe. If your fruits are going south throw them in the freezer and use them to make dairy and non-dairy smoothies. There is no excuse for wasting food!
Now fruit cake is not beloved by many, so when our family fruit cake, namely my daughter Sarina, concocted this delicious treat, using over-ripe pears, bananas and berries, the Fruit Bread (not cake) was born. The blended, frozen fruit produced the moistest of  loaves.
Sarina tested her creation on the next door kids, as well as us grown-ups, and the sighs and smiles of contentment said it all.
Sarina, you took the term "Waste not, want not", to a brand new level.

RECIPE
1 Loaf

1 cup sugar
1 stick butter at room temperature
2 large eggs
3 cups of ripe fruit
1 tablespoon milk
1 teaspoon cinnamon
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt

Preheat Oven to 350

Butter a 9x5x3 loaf pan


Cream the sugar and butter until fluffy.
Add eggs one at a time, and mix after each addition.   

In a bowl, mash the fruit, and mix with the milk and cinnamon.

In a separate bowl mix the flour, baking powder, baking soda and salt.

Add egg mixture to the fruit mixture. Stir thoroughly. Now add the dry ingredients and fold in until mixed completely.

Pour batter into the prepared pan and bake for 1 hour, or until a knife, inserted in the middle of the loaf, come out clean.

Remove from the pan and cool on a rack.

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