PINEAPPLE NUT BREAD

Pineapple Nut Bread image

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.

Provided by Molly53

Time 1h30m

Yield 1 loaf

Number Of Ingredients 10

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

Steps:

Preheat oven to 350F and grease a 9 x 4" loaf pan.
Sift first five ingredients together; stir in remaining ingredients.
Pour into prepared pan and bake for 1 1/4 hours or until bread tests done.

Nutrition Facts : Calories 2924.2, Fat 102.7, SaturatedFat 29.6, Cholesterol 303.1, Sodium 5678.1, Carbohydrate 478.3, Fiber 33.8, Sugar 211.9, Protein 58.4

*** Explore more Pineapple Nut Bread Recipes »

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