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    You are in: Home / Recipes / Vincent Price's Pineapple Nut Bread Recipe
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    Vincent Price's Pineapple Nut Bread

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    Lorraine of AZ's Note:

    This is a fantastic bread, really more of a cake, which comes from the cookbook actor Price wrote with his wife. As might be suspected, the Prices got this recipe direct from a resort hotel in Hawaii. The recipe makes two generous loaves.

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    Units: US | Metric



    1. 1
      Preheat oven to 350 degrees F. Butter two 1-lb. loaf pans.
    2. 2
      Sift together the dry ingredients: flour, baking powder, soda, and salt. Stir in the chopped nuts. Set aside.
    3. 3
      In a mixing bowl, cream the butter with the brown sugar. Beat in the 2 eggs, one at a time, and continue to beat until mixture is smooth.
    4. 4
      Stir in half the flour-nut mixture. Stir in the crushed pineapple including the juice. Stir in the remaining flour-nut mixture and stir until well-blended.
    5. 5
      Divide the batter into the two prepared pans. Combine the topping ingredients. Sprinkle half of the topping over the batter in each pan. Bake in preheated oven for 50-60 minutes or until the bread tests done. Let cool for 5 minutes, then turn out on a rack to cool.
    6. 6
      NOTE: I find that when I turn out these loaves, much of the topping falls off. So I have started putting the topping in the middle of the loaves! I put approximately 1/4 of the batter in each pan, sprinkle 1/2 of the topping into each pan and top with another 1/4 of the batter.

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    Nutritional Facts for Vincent Price's Pineapple Nut Bread

    Serving Size: 1 (1725 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2702.7
    Calories from Fat 1062
    Total Fat 118.0 g
    Saturated Fat 35.9 g
    Cholesterol 303.0 mg
    Sodium 2595.4 mg
    Total Carbohydrate 390.5 g
    Dietary Fiber 17.1 g
    Sugars 207.9 g
    Protein 38.3 g

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