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.

*****

Check out some other great pineapple recipes on Food on Friday: Pineapple.