Virginia sauer's pineapple bread

1 Servings

Ingredients

Quantity Ingredient
3½ cup Sifted all-purpose flour
4 teaspoons (1 tablespoon plus 1 teaspoon) baking powder
1 teaspoon Salt
½ teaspoon Baking soda
1½ cup (6 ounces) coarsely chopped unsalted macadamia nuts
6 tablespoons (3/4 stick) unsalted butter; room temperature
1½ cup Light brown sugar; firmly packed
2 larges Eggs
2 cans (8 1/4-ounce) (2 cups) canned crushed pineapple; undrained
¼ cup Granulated sugar
1 teaspoon Ground cinnamon

Directions

I really liked this. It was both delicious and different. I try to save the name of each contributor (especially when the recipes seem original or in some way unique) and am sharing those I've tried recently from names I don't see on the list anymore. I wouldn't post Mary Spero's because she's here and active (thank goodness!) and reposts many of her wonderful recipes (and all of Mary's are keepers and I save everything she posts).

~ -- Preheat oven to 350 degrees F.

~ -- Butter and flour two (8x4x2-inch) loaf pans.

~ -- Sift dry ingredients into medium-sized mixing bowl.

~ -- Using a fork, lightly stir in macadamia nuts.

~ -- In large mixing bowl, cream butter with brown sugar.

~ -- Add eggs; continue beating until mixture is smooth.

~ -- Stir in flour-nut mixture alternately with crushed pineapple (including juice), beginning and ending with dry ingredients.

~ -- Stir with wooden spoon only until lumps are gone ... Be careful not to overmix.

~ -- Pour batter into prepared pans. Set aside.

~ -- In small bowl, combine granulated sugar with cinnamon. Sprinkle evenly over loaves.

~ -- Place pans in oven and bake until toothpick inserted in center of loaf comes out clean (50 - 60 minutes).

~ -- Leave loaves in pan for 10 minutes, then invert onto wire rack to cool.

Posted to TNT Recipes Digest by paraducks1@... (Mary Hathaway) on Mar 10, 1998

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