Pineapple Nut Bread

• Vegetarian

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 4 1/4 cups All-purpose flour
  • 3 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 1/2 cup Brown sugar, packed
  • 1 tsp Cinnamon
  • 1 tsp Salt

• Nuts & Seeds

  • 1 cup Walnuts

• Drinks

  • 1 (20 oz. can Pineapple in pineapple juice

• Dairy

  • 1/2 cup Butter, unsalted

Found on cozycountryliving.com

Description

Ingredients

• 1/2 cup unsalted butter, softened
• 1 1/2 cup brown sugar packed
• 4 eggs
• 4 1/4 cups all purpose flour
• 3 1/2 tsp. baking powder
• 1 tsp. salt
• 1/2 tsp. baking soda
• 1 tsp. cinnamon
• 1 (20 oz.) can crushed pineapple in pineapple juice
• 1- 1 1/2 cup chopped walnuts

Directions

• Preheat your oven to 350 degrees.
• Spray (2) 9 x 5 x 3 loaf pans with nonstick cooking spray.
• Set aside.
• In your Kitchen Aid Mixer, mix together the butter and sugar.
• Add the eggs, one at a time, beating well after each addition.
• Sift the dry ingredients.
• Alternate adding the dry ingredients with the crushed pineapple wit the juice and mixing.
• When everything is incorporated well, add the chopped nuts and give it a good stir.
• Pour the batter evenly into the 2 loaf pans and bake for 50-55 minutes or until the loaf is light golden brown on the edges and a tooth pick inserted into the loaf comes out clean.
• Remove from the oven and let cool in the pans for 10- 15 minutes.
• Carefully run a knife around the edges of the pan and remove the loaves from their pans, and place on a cooling rack to finish cooling.
• This bread is delicious warm from the oven, but harder to slice.
• It may be served warm or room temperature with butter.
• *To freeze: Let the loaf cool completely and then store in a freezer friendly plastic container or bag.
• Enjoy!