Fruit-Nut Fiesta Quick Bread (Gluten Free)

1c corn flour

2c oat flour (or quick rolled oats

~ pulverized in a food processor)

1T fresh ground cinnamon

1t baking soda

1t salt

1/2t baking powder

 ~     ~     ~     ~     ~     ~     ~     ~     ~

3 eggs

1c vegetable oil

1-1/2c sugar

2c fresh or frozen cranberries

1 banana - mashed

3/4c finely chopped canned pineapple

1/2c coconut flakes

1c chopped pecans or walnuts

1T pure vanilla extract

I don't bake often because my discipline is very weak regarding brownies, cookies, cakes, etc.  I can't even THINK about baking lemon bars!!!  This is a total adulteration of a recipe my sister gave me in the '70's.  Hers uses regular flour, and only 2c of either apple, orange or zucchini.  In this rendition, I used more cinnamon but the 3 leavening agents proportions are exactly according to the original recipe.  (I don't understand the science-chemistry behind all that, so I leave that alone.)

Over the years I've made this MANY ways, but the time I used pecans, grated zucchini and carrot with orange zest, was probably my favorite.  It's nice to just use what you have, that needs to be 'gone' from your fridge, freezer or pantry.  Today I had bananas and cranberries in the freezer, and a cup of walnuts that I wanted to use.  I built on that as my foundation.

Combine the first group of (dry) ingredients in a medium bowl.  Meanwhile, whisk the eggs until the whites and yolks are blended and getting a little fluffy, in a large bowl.  Add the rest of those (wet) ingredients, fruit and nuts, blend well with a wooden spoon and let sit so the sugar dissolves and the flavors blend a bit.  Preheat the oven to 350°.  After the oven is preheated, stir the wet ingredients and add the flour mixture to that big bowl.  Stir well to blend, then pour into a buttered 9" x 13" glass pan.  (This recipe could also be baked as muffins.)  Sprinkle the top with coarse, baker's sugar or raw sugar.  Bake for 40 minutes or until it passes 'the toothpick test.'  Bake at a shorter time for muffins.  This is great for a fruity-nutty-grainy breakfast or dessert. . .Lin