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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VERIFIED BY Taste of Home Test Kitchen
- 1 cup sugar
- 3/4 cup packed brown sugar
- 1 cup vegetable oil
- 3 eggs
- 1 cup crushed pineapple, drained
- 1 teaspoon rum extract
- 3 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground cloves
- 1 cup chopped pecans
- 3/4 cup raisins
- In a large mixing bowl, beat the sugars, oil and eggs until smooth. Stir in pineapple and extract. Combine the flour, cinnamon, baking soda, baking powder, salt and cloves; stir into egg mixture 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.
Originally published as Pineapple-Raisin Nut Bread in Simple & Delicious November/December 2007, p13