Thank goodness for the 1961 edition of the Betty Crocker cookbook. I grew up using this cookbook (many a fair baked good recipe can be found within its covers). After I got married, my Mom tracked down a copy for me to have of my own.
And thank goodness for that, or how would I have ever been able to replicate the most interesting and delicious breakfast bread we had during brunch at a local restaurant? The only change I made was to eliminate the thin glaze, figuring we didn’t need any additional sugar.
Pineapple Bread
- 3/4 c brown sugar, packed
- 3 T soft butter
- 2 eggs
- 2 c all-purpose flour
- 2 t baking powder
- 1/2 t salt
- 1/4 t soda
- 1 8.5oz can crushed pineapple
- 3/4 c chopped pecans
- 2.5 T cinnamon-sugar
Heat oven to 350F. Grease 9x5x3″ loaf pan. Cream sugar, butter and eggs until fluffy. Blend dry ingredients. Stir half the flour mixture into the sugar mixture, add pineapple and juice, then remaining flour. Stir in nuts. Pour into pan. Sprinkle top with cinnamon-sugar. Bake 45-50 minutes until toothpick stuck in center comes out clean. Remove from pan and cool completely on wire rack.
