08 February, 2012

Pineapple Tea Loaf | The Commercial Appeal

Pineapple Tea Loaf ingredients
Makes 1 loaf
2 cups sifted flour
3/4 cup sugar
3 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup chopped walnuts
1 egg
1/4 cup melted butter
1/4 cup milk
1 (8.5-oz) can pineapple tidbits, undrained


Directions
Preheat oven to 350ºF. Grease a 8- x 4- x 3-inch ovenproof glass loaf pan and set aside.

Sift together flour, sugar, baking powder, baking soda and salt. Mix 1 Tbsp of flour mixture with walnuts; set aside.

Beat egg until light and fluffy; add butter, milk and undrained pineapple. Combine with dry ingredients; stir to moisten.

Gently stir in walnuts. Turn batter into prepared glass loaf pan; bake in 350ºF oven for 50 minutes, or until bread tests done.

Remove from pan; cool on rack. Wrap in aluminum foil and let stand overnight.


This recipe is from "Sara Kaye," published about 1975 to 1985 in The Commercial Appeal.


You might like:
Strawberry Bread with Spread
Carrot Bread
Zucchini Bread


Index
Pineapple
Quick breads

Page Last Updated 27 April 2015

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