Pineapple-Raisin Nut Bread

Name: Pineapple-Raisin Nut Bread
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 2 loaves (12 slices each).
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

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.

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 8x4-in. loaf pans. Bake at 325° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.