Pineapple-Raisin Nut Bread |
|
 |
Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 24 |
|
This sweet, dark bread from Jeanne Perdue of Houston, Texas has a nice level of spice that makes it perfect for the holiday season. It would be great for brunch or as an after-school snack for kids. Ingredients:
3 cups king arthur unbleached all-purpose flour |
1 cup sugar |
3/4 cup packed brown sugar |
1 tablespoon ground cinnamon |
1 teaspoon baking soda |
1 teaspoon baking powder |
1 teaspoon salt |
1/2 teaspoon ground cloves |
1 cup canola oil |
1 cup crushed pineapple, drained |
3 eggs |
1 teaspoon rum extract |
1 cup chopped pecans |
3/4 cup raisins |
Directions:
1. In a large bowl, combine the flour, sugars, cinnamon, baking soda, baking powder, salt and cloves. In a small bowl, whisk the oil, pineapple, eggs and extract. Stir into dry ingredients just until moistened. Fold in pecans and raisins.
2. Spoon into two greased 8-in. x 4-in. loaf pans. Bake at 325° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (12 slices each).
|
|