Pineapple Nut Bread
My family loves this bread for snacks or with our meals as dessert. At Christmas, I used mini loaf pans and give them as gifts.
—Betty Barker, Portland, Michigan
SERVINGS
|
12
|
CATEGORY
|
Breads
|
METHOD
|
Baked
|
PREP |
15 min. |
COOK
|
55 min.
|
TOTAL
|
70 min.
|
INGREDIENTS
- 1 can (8 ounces) crushed pineapple
- 2 cups all-purpose flour
- 3/4 cup sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 1/2 cup milk
- 1/4 cup butter, melted
- 1 cup chopped walnuts
DIRECTIONS
Drain pineapple, reserving 1/4 cup juice; set aside. In a bowl, combine the flour, sugar, baking powder, baking soda and salt. In a small mixing bowl, combine the pineapple, reserved juice, egg, milk and butter; mix well. Stir into the dry ingredients just until moistened. Stir in walnuts.
Pour into a greased 8-in. x 4-in. loaf pan. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 1 loaf.