diamond head bread
- Categories
- Bread
- Fruit
- Nuts/grains
- Yield
- 1 servings
| Measure | Ingredient |
|---|---|
| 1 each | Loaf |
| ¼ cup | Butter or margarine |
| ¾ cup | Brown sugar, packed |
| 1 each | Egg |
| 2 cups | Flour |
| 1 teaspoon | Baking soda |
| ½ teaspoon | Salt |
| ⅓ cup | Frozen orange juice concentrate, thawed |
| 1 cup | Crushed pineapple spooned from can with juice |
| Included | |
| ½ cup | Chopped pecans |
In a bowl cream butter and sugar, add egg and beat well. Add dry ingredients alternately with orange juice. Add pineapple including juice. Add nuts. Pour into a well greased loaf pan and bake at 350 F for 55 to 60 minutes. Cool on wire rack. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
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