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Pineapple Pecan Bread
I love this bread served with tea and coffee for a quick brunch.
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Yield: 2
- 9 x 5 inch loaves
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Bread:
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2 cups sugar
• 1
cup margarine or butter, softened
• 4 eggs
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
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1 1/2 tablespoons grated lemon peel
• 1/2 teaspoon lemon extract
• 1/2 cup chopped pecans
• 1 - 20 ounce can crushed pineapple, drained, reserving juice
Glaze:
• 1/2 cup sugar
• 3 tablespoons reserved pineapple juice
• 1/2 teaspoon vanilla |
Preheat oven to 350
degrees F. Grease and flour bottom only of two 9 x 5 loaf pans.
In a large bowl, beat sugar and margarine until light and fluffy. Add
eggs one at a time, beating well after each addition. Add flour, baking
powder, baking soda, salt, buttermilk, lemon peel and lemon extract; mix
until smooth. Stir in pecans and pineapple. Pour into greased and floured
pans.
Bake at 350 degrees F. for 50 to 65 minutes or until toothpick inserted
in center comes out clean. In small bowl, blend all glaze ingredients
until smooth; spoon over warm loaves. Cool 10 minutes, then remove from
pans. Cool completely on wire racks. Wrap tightly and store in the refrigerator.
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