Title: Pineapple-Nut Bread
Categories: Breakfast Bread Southern
Yield: 1 Servings

2	c	Flour, all-purpose
3/4	c	Sugar
1	ts	Baking powder
1/2	ts	Salt
1		Egg
2	tb	Butter (or marg.); melted
1	ts	Vanilla extract
1	ts	Soda
8 1/4	oz	Pineapple, crushed; undraind
1	c	Raisins, golden seedless
1	c	Pecans; coarsely chopped

Combine 1-1/2 cups flour, sugar, baking powder, and salt; set aside.

Beat egg; add butter, and vanilla. Dissolve soda in pineapple, and add to egg mixture. Add dry ingredients, and stir just enough to moisten. Combine raisins and pecans; sprinkle with remaining 1/2 cup flour; stir into batter.

Spoon batter into a greased and floured 9x5x2" loafpan. Bake at 350 degrees for 50 to 60 minutes or until bread tests done.

SOURCE: Southern Living Magazine, someitime in 1979. Typos by Nancy Coleman.

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