Pineapple-nut bread

Yield: 1 Servings

Measure Ingredient
2 cups Flour, all-purpose
¾ cup Sugar
1 teaspoon Baking powder
½ teaspoon Salt
1 Egg
2 tablespoons Butter (or marg.); melted
1 teaspoon Vanilla extract
1 teaspoon Soda
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.

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