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Pineapple Pecan Bread

Pineapple-Pecan Loaf Bread

1/4 cup shortening
3/4 cup firmly packed brown sugar
1 egg
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup frozen orange juice concentrate, thawed and undiluted
8 ounce can crushed pineapple, undrained
1/2 cup chopped pecans

- Cream shortening; gradually add sugar, beating well at medium speed of an electric mixer. Add egg, 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 pinepalle and pecans.
- Pour batter into a greased and floured 8 1/2 x 4 1/2 x 2 1/2 inch loafpan. Bake at 350 degrees F. for 50 to 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan, and cool on a wire rack. Yield: 1 loaf.

Pineapple Pecan Bread
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A tad, a dash, a pinch...
Measuring spoons

When you want to reduce a recipe, a set of these measuring spoons are good to have on hand.
  • Tad = 1/4 teaspoon
  • Dash = 1/8 teaspoon
  • Pinch = 1/16 teaspoon
  • Smidgeon = 1/32 teaspoon
  • Drop = 1/64 teaspoon