"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Pineapple-Raisin Nut Bread Recipe

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This recipe for Pineapple-Raisin Nut Bread, by , is from Ahart llFamily Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
2007 Minnesota Aharts' Cookbook
Added: Wednesday, January 9, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 Cup Sugar
Cup packed Brown Sugar
1 Cup Vegetable Oil
3 Eggs
1 Cup Crushed Pineapple, drained
1 tsp Rum Extract
3 Cups All-purpose Flour
1 tbsp Ground Cinnamon
1 tsp Baking Soda
1 tsp Baking Powder
1 tsp Salt
tsp Ground Cloves
1 Cup Chopped Pecans
Cup Raisins

Directions:
Directions:
In a large mixing bowl, beat the sugars, oil and eggs until smooth. Stir in pineapple and extract. Combine the flour, cinnamon, baking soda, baking powder, salt and cloves; stir into egg mixture just until moistened. Fold in the pecans and raisins.
Spoon into two greased 8 x 4 x 2 inch loaf pans. Bake at 325 for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves

Number Of Servings:
Number Of Servings:
Yield: 2 loaves
Personal Notes:
Personal Notes:
Serve it at brunch or as an after school snack.

 

 

 

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