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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 12 |
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My family loves this bread for snacks or with our meals as dessert. At Christmas, I used mini loaf pans and give them as gifts. Betty Barker, Portland, Michigan Ingredients:
1 can (8 ounces) crushed pineapple |
2 cups king arthur unbleached all-purpose flour |
3/4 cup sugar |
1/2 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 egg |
1/2 cup 2% milk |
1/4 cup butter, melted |
1 cup chopped walnuts |
Directions:
1. Drain pineapple, reserving 1/4 cup juice; set aside. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In a small bowl, whisk the pineapple, reserved juice, egg, milk and butter. Stir into the dry ingredients just until moistened. Fold in walnuts.
2. Pour into a greased 8-in. x 4-in. loaf pan. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 1 loaf (12 slices).
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