Pineapple Nut Bread

It's time for another recipe from the family cookbook! This one comes from another one of my mom's sister....this time it's Esther! "Aint" Esther was kind of the "bad girl" of the family...and I loved her! She was so funny and always had a story to tell. She had the most interesting sayings and was married more times than Elizabeth Taylor. I don't think she was known for her baking skills but she had this little gem tucked away. I'm so glad she submitted it for the family cookbook or we wouldn't have it today. This is really good, super simple to make and a change up from some of the other fruit-y type breads. Loved it!

Pineapple Nut Bread



1 3/4 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup water
1 cup raisins
3/4 cup chopped pecans
3/4 cup sugar
3 tablespoons butter
2 eggs
1 small can crushed pineapple ~ UNdrained

Preheat oven to 350 degrees. Grease a loaf pan with cooking spray.

In a small bowl, whisk together the flour, baking powder, salt and baking soda. Set aside. 

In a small heatproof bowl, microwave the water to a boil and add raisins. Allow to sit for 5 minutes to plump raisins. Drain. Set aside.

In a mixing bowl, combine butter and sugar and beat well. Add eggs, one at a time.

Gently add pecans and raisins.

Add half of the flour mixture and blend until smooth.

Add the pineapple and stir.

Add remaining flour mixture.

Pour batter into prepared pan and bake for 1 hour or until done.

The line-up.

Boil the water and add the raisins. 

Let them soak for about 5 minutes.

Whisk together the flour, baking 

soda, baking powder and the salt.

Combine the sugar and butter until 

smooth then add the eggs, one at a time.

Stir in the plumped raisins (DRAINED) and the nuts.

Stir in half the flour then add 

in the UNDRAINED pineapple.

Stir in the rest of the flour.

Pour batter into your prepared pan.

Then bake!

Allow to cool in the pan for about 15 minutes then remove. Cool completely before slicing!