Vincent Price's Pineapple Nut Bread

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READY IN: 1hr 20mins
YIELD: 2 loaves
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350 degrees F. Butter two 1-lb. loaf pans.
  • Sift together the dry ingredients: flour, baking powder, soda, and salt. Stir in the chopped nuts. Set aside.
  • 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.
  • 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.
  • 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.
  • 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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