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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Ambrosia Loaf Recipe

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This recipe for Ambrosia Loaf is from The Recipes of Peggy Jo Williams and other Family Favorites, 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:  
2 1/4 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/2 cup butter or margarine, softened
2 eggs
1/2 cup buttermilk
1 can (8oz) crushed pineapple in its own juice
1 cup chopped blanched almonds
1/2 cup flaked coconut
1/2 teaspoon almond extract
Directions:
Directions:
Preheat oven to 350º. Grease and flour two 7 x 4 x 2 inch loaf pans. In a small bowl, mix flour, baking soda, and salt; set aside. In a large mixer bowl, beat sugar and butter at high speed until light and fluffy. Beat in eggs. one at a time, until well blended. At low speed, beat in half of the flour mixture. Beat in buttermilk, then remaining flour mixture, just until blended. Beat in pineapple with juice, almonds, coconut, and almond extract. Spread evenly in pans. Bake 50 to 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans and cool on wire racks. Cut with a sharp knife. Serve at room temperature.

 

 

 

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