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Pineapple Bread




Source of Recipe


Adapted from the Red Lion Inn Cookbook

Eat one and freeze one.

1/2 cup butter, softened
1 cup sugar
2 eggs
2 cups flour
1 teaspoon baking powder
pinch salt
1/2 cup walnuts, chopped
1 cup canned crushed pineapple, drained

Preheat oven to 350 degrees F. Grease and flour two loaf pans.
Cream butter and sugar in large mixing bowl. Beat eggs, one at a time, and blend well after each addition. Stir in the pineapple.
Sift flour, baking powder, and salt together. Stir in the nuts. Add dry ingredient mixture to wet mixture and only mix until moistened. Do not over mix. Pour the batter into pans. Bake for 45 minutes to 1 hour or until a toothpick comes out clean.