Pineapple Nut Bread

This luscious fruity quick bread keeps moist for a week orso andslices best when at least a day old. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

• Ready In: 1 hr 30 mins
• Yields: 1 loaf

Ingredients

• 2 1⁄4 cups flour
• 3⁄4 cup sugar
• 1 1⁄2 teaspoons salt
• 3  teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 1  cup  all-bran cereal (All-Bran preferred)
• 3⁄4 cup walnuts, chopped
• 12  ounces crushed pineapple, undrained
• 1  egg, well beaten
• 3  tablespoons butter

Directions

1. Preheat oven to 350F and grease a 9 x 4" loaf pan.
2. Sift first five ingredients together; stir in remaining ingredients.
3. Pour into prepared pan and bake for 1 1/4 hours or until bread tests done.