Tip: For smaller loaves, use two 5 3/4x3-inch loaf pans, or four 4 1/2x2 1/2-inch individual loaf pans. Follow recipe as directed, except in Step 3, bake for 20 to 25 minutes.
To make ahead: Wrap bread in foil and place in plastic freezer bag(s). Seal, label, and freeze for up to 3 months. Thaw overnight before serving.
1/2 fat, 1/2 fruit, 1/2 other carbohydrate, 1/2 starch