Pineapple Nut Bread
Course: BreadCuisine: EuropeanPrep Time
15 mins
Cook Time
1
minuteAdditional Time
10
minutesTotal Time
1 hr 25 mins
Servings
8
Yield
1 9-inch loaf
Ingredients
¾ cup — brown sugar
3 tablespoons — butter, softened
2 — eggs
2 cups — all-purpose flour
2 teaspoons — baking powder
½ teaspoon — salt
¼ teaspoon — baking soda
1 (8.5 ounce) can — crushed pineapple
¾ cup — chopped pecans
½ cup — raisins
2 tablespoons — white sugar
½ teaspoon — ground cinnamon
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch loaf pan.
- Beat brown sugar and butter with an electric mixer in a large bowl until light and fluffy. Add eggs one at a time, blending the first into the brown sugar mixture before adding the other.
- Sift flour, baking powder, salt, and baking soda together in a separate bowl. Stir about half the flour mixture into the brown sugar mixture. Pour pineapple with its juice into the brown sugar mixture and stir; add remaining flour mixture and stir just until a batter forms. Fold pecans and raisins into the batter; pour into prepared loaf pan.
- Mix white sugar and cinnamon together in a small bowl; sprinkle over the batter in the loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
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