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Pineapple Nut Bread

 made it  |  0 reviews   |   photos
Rhonda Kelly

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

1 h 25 m servings 357 cals
Original recipe yields 8 servings (1 9-inch loaf)

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch loaf pan.
  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.
  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.
  4. Mix white sugar and cinnamon together in a small bowl; sprinkle over the batter in the loaf pan.
  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.

Nutrition Facts


Per Serving: 357 calories; 14 g fat; 54.2 g carbohydrates; 6.3 g protein; 58 mg cholesterol; 360 mg sodium. Full nutrition

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