Recipe - Virginia Sauers Pineapple Bread

3 One half cup Sifted allpurpose flour
4 teaspoon (1 tablespoon plus 1
teaspoon) baking powder
1 teaspoon Salt
One half teaspoon Baking soda
1 One half cup (6 ounces) coarsely chopped
unsalted macadamia nuts
6 tablespoon (Three fourths stick) unsalted butter;
room temperature
1 One half cup Light brown sugar; firmly
packed
2 lg Eggs
2 cn (8 1/4ounce) (2 cups)
canned crushed pineapple;
undrained
One fourth cup Granulated sugar
1 teaspoon 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 (8x4x2inch) loaf pans.

~ Sift dry ingredients into mediumsized 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 flournut 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