Really Moist Pineapple Loaf

This is really moist and so good! The original recipe called for 1/3 cup butter, but I find that 1/4 cup works just fine and cuts down the fat a wee bit.

• Ready In: 1 hr
• Yields: 1 (9x5-in) loaf cake

Ingredients

• 1⁄4 cup butter
• 3⁄4 cup brown sugar
• 1  egg
• 1⁄3 cup  orange juice concentrate
• 1 1⁄2 tablespoons  grated  orange rind
• 2  cups all-purpose flour
• 1 1⁄2 teaspoons baking soda
• 1⁄2 teaspoon salt
• 1  cup crushed pineapple (with juice)
• 1⁄2 cup  chopped pecans

Directions

1. Set oven to 350 degrees. Grease a 9 x 5-inch loaf pan (can use mini loaf pans also).
2. In a bowl, cream butter, sugar, egg and rind for about 3-4 minutes).
3. Add in orange juice concentrate; beat well until combined.
4. Sift together flour, baking soda and salt.
5. Add to the creamed mixture until combined.
6. Stir in the crushed pineapple with juice.
7. Add in nuts.
8. Transfer to prepared baking pan.
9. Bake for about 45 minutes, or until cake tests done.