| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Vegetables, Eggs |
|
Breads, Desserts, Fruit, Quick bread |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Flour — sifted |
| 2 |
ts |
Baking powder |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Baking soda |
| 1/2 |
ts |
Ground ginger |
| 1/2 |
ts |
Ground nutmeg |
| 1/3 |
c |
Brown sugar |
| 1/3 |
c |
Vegetable oil |
| 1 |
ts |
Vanilla |
| 2 |
|
Eggs |
| 1 |
cn |
Crushed pineapple in juice |
| 8 |
|
Ounce |
INSTRUCTIONS
Into large bowl, sift together first 6 ingredients. Stir in brown sugar,
set aside. In small bowl, mix oil, vanilla and eggs until well blended.
Stir in undrained pineapple. Add to dry ingredients; stir just until
moistened. Poour batter into greased 9x5x3 loaf pan. Bake in 350 degree
oven 55 to 60 minutes, or until loaf is golden brown and a toothpick
inserted in center comes out clean. Cool in pan 10 minutes. Remove; cool on
rack. Makes 1 loaf.
Recipe By : Farm Journal's Homemade Breads
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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