Quick: Pineapple Pecan Bread
Source of Recipe
Phyl
List of Ingredients
Bread:
2 cups sugar
1 cup margarine or butter, softened
4 eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 1/2 tablespoons grated lemon peel
1/2 teaspoon lemon extract
1/2 cup chopped pecans
1 - 20 ounce can crushed pineapple, drained, reserving
juice
Glaze:
1/2 cup sugar
3 tablespoons reserved pineapple juice
1/2 teaspoon vanilla
Recipe
Preheat oven to 350 degrees F. Grease and flour bottom
only of two 9 x 5 loaf pans.
In a large bowl, beat sugar and margarine until light
and fluffy. Add eggs one at a time, beating well after
each addition. Add flour, baking powder, baking soda,
salt, buttermilk, lemon peel and lemon extract; mix
until smooth. Stir in pecans and pineapple. Pour into
greased and floured pans.
Bake at 350 degrees F. for 50 to 65 minutes or until
toothpick inserted in center comes out clean. In small
bowl, blend all glaze ingredients until smooth; spoon
over warm loaves. Cool 10 minutes, then remove from
pans. Cool completely on wire racks. Wrap tightly and
store in the refrigerator.
YIELD: 2 Loaves
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