Total Calories: 1,647
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.
This Pineapple-Nut Bread recipe is from the Current Calendars Cookbook. Download this Cookbook today.
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