Pineapple Nut Bread
Recipe
This
pineapple nut bread recipe is made with pineapple, raisins,
eggs,
sugar, and pecans and has a delicious sugar and
cinnamon streusel
topping. Serve for breakfast, brunch or dessert. Because
of the wide range of flavors in this quick bread recipe, including
cinnamon, apple, and pineapple, it can be served on its own as a
dessert or served as an accompianment to a fresh fruit
salad. Make
this quick bread the night before and refrigerate for a quick and easy
treat
to go with your morning coffee for breakfast or brunch. View more
recipes like this pineapple
nut bread. Pineapple
Nut Bread
Prep
Time: 20 minutesBaking
Time: 60-70 minutes
Ingredient List:
1-3/4 Cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon soda
1/2 cup raisins
3/4 cup chopped pecans
3/4 cup sugar
3 Tablespoons butter, softened
2 eggs, unbeaten
1/2 teaspoon cinnamon extract
1/2 teaspoon apple flavor extract
1/2 teaspoon pineapple extract
1 can (8 oz.) crushed pineapple, with juice
Topping Mixture
2 Tablespoons sugar
1/2 teaspoon cinnamon
Instructions:
Step 1: Preheat oven to 350
degrees. Grease a 9" x 5" loaf pan.
Step 2: Measure the flour, baking powder, salt, and soda into sifter; set aside.
Step 3: Rinse raisins with
boiling water to plump them; drain well; set aside with walnuts. Step
4: In medium bowl, gradually beat sugar thoroughly into
butter. Beat in eggs, one at a time. Add extracts, raisins and nuts.
Step 5: Sift in about half the
flour mixture; stir, don't
beat, just until moistened and fairly smooth. Add pineapple with
liquid, stir in rest of flour mixture.
Step 6: Quickly, but gently,
spoon the batter into a
greased 9x5 inch loaf pan. Sprinkle with a topping mixture of sugar and
cinnamon.
Step 7: Bake at 350 for 60-70
minutes, or until done when tested. Turn out onto a rack.
Step 8: Cool, wrap and
refrigerate before serving. Serves 8-12.
This pineapple nut bread cuts and tastes best after
24 hours if you can wait! |