Pineapple Bread |
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3 1/2 c Sifted all-purpose flour 4 ts (1 tablespoon plus 1 teaspoon) baking powder 1 ts Salt 1/2 ts Baking soda 1 1/2 c (6 ounces) coarsely chopped unsalted macadamia nuts 6 tb (3/4 stick) unsalted butter; room temperature 1 1/2 c Light brown sugar; firmly packed 2 lg Eggs 2 cn (8 1/4-ounce) (2 cups) canned crushed pineapple; undrained 1/4 c Granulated sugar 1 ts Ground cinnamon |
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BereidingI really liked this. It was both delicious and different. I try to save the name of each contributor (especially when the recipes seem original or in some way unique) and am sharing those I've tried recently from names I don't see on the list anymore. I wouldn't post Mary Spero's because she's here and active (thank goodness!) and reposts many of her wonderful recipes (and all of Mary's are keepers and I save everything she posts).~ -- Preheat oven to 350 degrees F. ~ -- Butter and flour two (8x4x2-inch) loaf pans. ~ -- Sift dry ingredients into medium-sized mixing bowl. ~ -- Using a fork, lightly stir in macadamia nuts. ~ -- In large mixing bowl, cream butter with brown sugar. ~ -- Add eggs; continue beating until mixture is smooth. ~ -- Stir in flour-nut mixture alternately with crushed pineapple (including juice), beginning and ending with dry ingredients. ~ -- Stir with wooden spoon only until lumps are gone ... Be careful not to overmix. ~ -- Pour batter into prepared pans. Set aside. ~ -- In small bowl, combine granulated sugar with cinnamon. Sprinkle evenly over loaves. ~ -- Place pans in oven and bake until toothpick inserted in center of loaf comes out clean (50 - 60 minutes). ~ -- Leave loaves in pan for 10 minutes, then invert onto wire rack to cool. |
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