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Pineapple-Raisin Nut Bread Recipe

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This recipe for Pineapple-Raisin Nut Bread is from Ahart Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Cup Sugar
¾ 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
½ tsp Ground Cloves
1 Cup Chopped Pecans
¾ 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 325º 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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