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Pineapple-Raisin Nut Bread

 Pineapple-Raisin Nut Bread
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.
24 ServingsPrep: 15 min. Bake: 50 min. + cooling

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).