Diamond head bread
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | Loaf |
| ¼ | cup | Butter or margarine |
| ¾ | cup | Brown sugar, packed |
| 1 | each | Egg |
| 2 | cups | Flour |
| 1 | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| ⅓ | cup | Frozen orange juice concentrate, thawed |
| 1 | cup | Crushed pineapple spooned from can with juice |
| Included | ||
| ½ | cup | Chopped pecans |
Directions
In a bowl cream butter and sugar, add egg and beat well. Add dry ingredients alternately with orange juice. Add pineapple including juice. Add nuts. Pour into a well greased loaf pan and bake at 350 F for 55 to 60 minutes. Cool on wire rack. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
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