Pineapple Nut Bread
"This luscious fruity quick bread keeps moist for a week orso andslices best when at least a day old. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."
- Ready In:
- 1hr 30mins
- Ingredients:
- 10
- Yields:
-
1 loaf
ingredients
- 2 1⁄4 cups flour
- 3⁄4 cup sugar
- 1 1⁄2 teaspoons salt
- 3 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1 cup all-bran cereal (All-Bran preferred)
- 3⁄4 cup walnuts, chopped
- 12 ounces crushed pineapple, undrained
- 1 egg, well beaten
- 3 tablespoons butter
directions
- Preheat oven to 350F and grease a 9 x 4" loaf pan.
- Sift first five ingredients together; stir in remaining ingredients.
- Pour into prepared pan and bake for 1 1/4 hours or until bread tests done.
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RECIPE SUBMITTED BY
Molly53
United States
