Title: Virginia Sauer's Pineapple Bread
Categories: None
Yield: 1 Servings

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

I 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.

Posted to TNT Recipes Digest by paraducks1@juno.com (Mary Hathaway) on Mar
10, 1998