PINEAPPLE-PECAN LOAF BREAD
Breads
Ingredients
- 1 loaf
- 1/4 cup shortening
- 1/2 teaspoon salt
- 3/4 cup firmly packed brown sugar
- 1 egg
- 1/3 cup orange juice concentrate, thawed and undiluted
- 2 cups all-purpose flour
- 1 (8-oz) can crushed pineapple, undrained
- 1 teaspoon baking soda
- 1/2 cup chopped pecans
- 1/2 teaspoon salt
Directions
Cream shortening; gradually add sugar, beating well at medium speed on electric mixer. Add egg and beat well.
Combine flour, soda and salt; add to creamed mixture alternately with orange juice concentrate, beginning and ending with flour mixture. Mix after each addition.
Stir in pineapple and pecans.
Pour batter into a greased and floured 9x5x3-inch loaf pan.
Bake at 350° for 50 to 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove and cool on wire rack.
Combine flour, soda and salt; add to creamed mixture alternately with orange juice concentrate, beginning and ending with flour mixture. Mix after each addition.
Stir in pineapple and pecans.
Pour batter into a greased and floured 9x5x3-inch loaf pan.
Bake at 350° for 50 to 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove and cool on wire rack.
Source: PDF page 75
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