Saturday, November 10, 2012

Pineapple Pecan Quick Bread


  • This is a Pillsbury recipe. I made a couple of adjustments to the measurements, reflected in the amounts below. The glaze was the perfect finishing touch. Makes 2 loaves. 

  • 2  cups sugar
  • 1  cup margarine or butter, softened
  • 4  eggs
  • 3  cups All Purpose or Unbleached Flour
  • 1  teaspoon baking powder
  • 1  teaspoon soda
  • 1/2  teaspoon salt
  • 1  cup buttermilk
  • 1  to 2 tablespoons grated lemon peel (or 1 tablespoon dried lemon peel)
  • 1/2  teaspoon lemon or pineapple extract (vanilla works, too)
  • 1/2  cup chopped pecans
  • 1  (20-oz.) can crushed pineapple, drained, reserving 3 tablespoons liquid

  • GLAZE
  • 1/2  cup grantulated sugar
  • 3  tablespoons reserved pineapple liquid
  • 1/2  teaspoon vanilla
  1. Heat oven to 350°F. Grease and flour two 8x4 or 9x5-inch loaf pans. In large bowl, cream sugar and margarine until light and fluffy. Add eggs, 1 at a time, beating well after each. Lightly spoon flour into measuring cup; level off. Add flour, baking powder, soda, salt, buttermilk, lemon peel and lemon extract; mix until smooth. Stir in pecans and pineapple. Pour into prepared pans.

  2. Bake at 350°F. for 50 to 65 minutes or until toothpick inserted in center comes out clean. In small bowl, blend all glaze ingredients; spoon over hot breads. Cool 10 minutes; remove from pans. Cool completely. Store in refrigerator.
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Check out some other great pineapple recipes on Food on Friday: Pineapple.

2 comments:

Carole said...

Hi there. Food on Friday: Pineapple is open for entries. This looks like a neat one! I do hope you link it in. This is the link . Cheers

Jean (aka Auntie Bucksnort) said...

And it is absolutely heavenly! Clair served me some on Thursday and it has been on my mind ever since!