Pineapple-Nut Bread

Serves: 3
Total Calories: 1,647


3 1/2 cups flour
4 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 cups walnuts coarsely chopped or pecans
6 tablespoons butter or margarine, softened
1 1/2 cups brown sugar
3 eggs
2 cups crushed pineapple including juice
4 tablespoons granulated sugar
1 tablespoon cinnamon ground


Sift together dry ingredients add nuts, stir and set aside. Cream butter or margarine and brown sugar add eggs and beat until smooth. Add half of the flour-nut mixture, mix well add pineapple, mixing well. Add remaining flour-nut mixture. Lightly grease 3 8 1/2 x 4 1/2 x 2 1/2 -inch loaf pans. Sprinkle the bottoms of each pan with 1/2 tablespoon of the topping mixture. Carefully spoon 1/3 of the batter into each pan, smooth top, then sprinkle each with 1/3 remaining topping mixture. Bake at 375° for 55 to 60 minutes or until done. Let cool 5 to 10 minutes before removing from pans onto cake racks to cool completely.

Note: For decoration, thin slices of pineapple and maraschino cherries may be placed in the bottom of the pan before adding the batter.

Nutritional Facts:

Serves: 3
Total Calories: 1,647
Calories from Fat: 587

This Pineapple-Nut Bread recipe is from the Current Calendars Cookbook. Download this Cookbook today.

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