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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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This luscious fruity quick bread keeps moist for a week orso andslices best when at least a day old. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
2 1/4 cups flour |
3/4 cup sugar |
1 1/2 teaspoons salt |
3 teaspoons baking powder |
1/2 teaspoon baking soda |
1 cup all-bran cereal (all-bran preferred) |
3/4 cup walnuts, chopped |
12 ounces crushed pineapple, undrained |
1 egg, well beaten |
3 tablespoons butter |
Directions:
1. Preheat oven to 350F and grease a 9 x 4 loaf pan.
2. Sift first five ingredients together; stir in remaining ingredients.
3. Pour into prepared pan and bake for 1 1/4 hours or until bread tests done.
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