Diamond head bread

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
\N \N 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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