Yield: 1 Servings
|2 cups||Flour, all-purpose|
|1 teaspoon||Baking powder|
|2 tablespoons||Butter (or marg.); melted|
|1 teaspoon||Vanilla extract|
|8¼ ounce||Pineapple, crushed; undraind|
|1 cup||Raisins, golden seedless|
|1 cup||Pecans; coarsely chopped|
Combine 1-½ cups flour, sugar, baking powder, and salt; set aside.
Beat egg; add butter, and vanilla. Dissolve soda in pineapple, and add to egg mixture. Add dry ingredients, and stir just enough to moisten. Combine raisins and pecans; sprinkle with remaining ½ cup flour; stir into batter.
Spoon batter into a greased and floured 9x5x2" loafpan. Bake at 350 degrees for 50 to 60 minutes or until bread tests done.
SOURCE: Southern Living Magazine, someitime in 1979. Typos by Nancy Coleman.