"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

PineApple Bread Recipe

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This recipe for PineApple Bread, by , is from The Robb Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Evelyn Robb
Added: Tuesday, August 11, 2009


3 c. flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
3 eggs
1 c. oil
2 c. chopped nuts (your favorite)
3 tsp. vanilla
2 c. crushed pineapple, drained

Sift together dry ingredients and set aside.
In large bowl, cream together eggs, oil, and sugar. Add drained crushed pineapple, vanilla, and dry ingredients. Mix by hand. Fold in nuts.
Spoon into 2 greased and floured loaf pans.
Bake at 325 degrees for 1 hour.

NOTE: This bread can be made WITHOUT nuts.

Number Of Servings:
Number Of Servings:
2 loaves




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