Ugandan Pineapple Nut Bread

Elmotoo's Note:

From The African Cookbook by Bea Sandler in response to recipe requests.

• Total Time: 1 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs

Ingredients:

Yield: 1 loaf

• 2 cups whole meal flour
• 1 cup natural bran
• 1 teaspoon baking powder
• 1 teaspoon bicarbonate of soda
• 1 teaspoon salt
• 1 cup roasted peanuts
• 2 eggs (beaten)
• 1 cup crushed pineapple , drained

Directions:

1. Put flour, bran, baking powder, soda, salt and nuts into a bowl.
2. Add the eggs and pineapple and mix well.
3. Put mixture into a greased loaf pan.
4. Bake at 350"F/180'C (gas mark 3) for 1 hour.
5. Bread should be left for one day and served thinly sliced with cream cheese.

Reviews

[Sydney Mike]

LOVED THIS BREAD, & found the combo of peanuts & pineapple baked this way to be refreshing! Great with cream cheese & pineapple preserves! You have a great recipe here! [Tagged, made & reviewed for one of my partners in the Aus/NZ Recipe Swap #21]

[Heydarl]

I made this yesterday & have just cut it for morning tea. Made with spelt flour (half white & half wholemeal) & had to add 1/3 cup pineapple juice to give it enough moisture. Otherwise I followed directions & the result was lovely. The bread is a beautiful consistency, with the nuts giving it a nice crunch. The flavour of the spelt flour overpowered the pineapple a bit, but it still tastes great, especially served with cream cheese. Thanks Elmotoo for sharing this recipe. Made for Aus/NZ Recipe Swap #14 for the Tassie Devils.