Pineapple Nut Bread

I have had this recipe since 1980, and my family loves it. Use whatever type of nuts you like.

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch loaf pan.

Step: 2

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.

Step: 3

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.

Step: 4

Mix white sugar and cinnamon together in a small bowl; sprinkle over the batter in the loaf pan.

Step: 5

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.

Per Serving: 357 calories; protein 6.3g; carbohydrates 54.2g; fat 14g; cholesterol 57.9mg; sodium 360.5mg.

The quality of the flour could make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re making wholemeal dough , which not always getting bigger as well as clear bread.

To made this in a dough , add all the menus to your breadmaker and follow the makers instructions.

A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it night before , then clear it off the next day.