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Pineapple-Raisin Nut Bread Recipe

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This sweet, dark bread from Jeanne Perdue of Houston, Texas has a nice level of spice that makes it perfect for the holiday season. It would be great for brunch or as an after-school snack for kids.

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Pineapple-Raisin Nut Bread Recipe

Prep: 15 min. Bake: 50 min. + cooling

Yield: 24 Servings

15 50 65

Ingredients

3 cups all-purpose flour
1 cup sugar
3/4 cup packed brown sugar
1 tablespoon ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon ground cloves
1 cup canola oil
1 cup crushed pineapple, drained
3 eggs
1 teaspoon rum extract
1 cup chopped pecans
3/4 cup raisins

Directions

In a large bowl, combine the flour, sugars, cinnamon, baking soda, baking powder, salt and cloves. In a small bowl, whisk the oil, pineapple, eggs and extract. Stir into dry ingredients just until moistened. Fold in pecans and raisins.
Spoon into two greased 8-in. x 4-in. loaf pans. Bake at 325° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (12 slices each).

Originally published as Pineapple-Raisin Nut Bread in Simple & Delicious November/December 2007, p13

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