Pineapple Raisin Nut Bread 

After making the banana bread a few times, I decided to try a different variation of the recipe with some ingredients that I had in my pantry.  This bread was not as moist as the banana bread and the raisins did not give as much flavor as I would have liked. Next time I make this bread I will increase the amount of pineapples and add some cinnamon.


1/2 cup butter, softened

3/4 cup sugar

1/4 cup light brown sugar

2 eggs

1/2 cup pineapples (puréed in blender or food processor)

1/3 cup dried pineapples (crushed in food processor)

1/3 cup raisins

1/3 cup walnuts

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon vanilla extract


In a bowl, cream butter and sugar. Beat in eggs. Stir in pineapple purée and  vanilla  extract. Combine dry ingredients; stir into creamed mixture just until combined. Add in raisins, dried pineapples and walnuts.

Spoon into a greased (I used Bakers Joy)8-in. x 4-in. loaf pan.

Bake at 350-f degrees for 60-70 minutes or until bread test done.

Cool in pan 10 minutes; remove to a wire rack.


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