Pineapple Nut Bread
1 3/4 cups flour, sifted
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup raisins
3/4 cups walnuts, chopped
3/4 cups sugar (or brown sugar, firmly packed)
3 tablespoons butter, softened
1 cup (8 1/2-oz. can) crushed pineapple, not drained
2 tablespoons sugar
1/2 teaspoon ground cinnamon
Measure flour, baking powder, salt and baking soda into sifter; set aside.
Plump raisins in boiling water; drain well; set aside with nuts.
Gradually beat sugar into butter.
Beat in eggs, one at a time. Add raisins and nuts.
Sift in half of flour mixture, stir just until moistened and fairly smooth. Add undrained pineapple, then stir in rest of flour mixture.
Gently spoon heavy batter into greased 9x5x3-inch loaf pan. Sprinkle with topping mixture of sugar and cinnamon. Bake at 350 degrees 60 to 70 minutes or until done when tested. Turn out onto rack to cool.
Pairs Well With
This is one of my Mom's recipes handed down to me. We love having quick breads with our coffee.