Vincent Prices Pineapple Nut Bread Recipes

Steps:

• Preheat oven to 350 degrees F. Butter two 1-lb. loaf pans.
• Sift together the dry ingredients: flour, baking powder, soda, and salt. Stir in the chopped nuts. Set aside.
• In a mixing bowl, cream the butter with the brown sugar. Beat in the 2 eggs, one at a time, and continue to beat until mixture is smooth.
• Stir in half the flour-nut mixture. Stir in the crushed pineapple including the juice. Stir in the remaining flour-nut mixture and stir until well-blended.
• Divide the batter into the two prepared pans. Combine the topping ingredients. Sprinkle half of the topping over the batter in each pan. Bake in preheated oven for 50-60 minutes or until the bread tests done. Let cool for 5 minutes, then turn out on a rack to cool.
• NOTE: I find that when I turn out these loaves, much of the topping falls off. So I have started putting the topping in the middle of the loaves! I put approximately 1/4 of the batter in each pan, sprinkle 1/2 of the topping into each pan and top with another 1/4 of the batter.

Steps:

• In a large bowl, combine the flour, brown sugar, baking powder, salt and baking soda. Set aside half of the flour mixture. In a small bowl, whisk butter and eggs. Stir into the dry ingredients just until moistened. Fold in pineapple and nuts. Gradually add the reserved flour mixture. , Pour into a greased 8x4-in. loaf pan. Combine sugar and cinnamon; sprinkle over loaf. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch loaf pan.
• Beat brown sugar and butter with an electric mixer in a large bowl until light and fluffy. Add eggs one at a time, blending the first into the brown sugar mixture before adding the other.
• Sift flour, baking powder, salt, and baking soda together in a separate bowl. Stir about half the flour mixture into the brown sugar mixture. Pour pineapple with its juice into the brown sugar mixture and stir; add remaining flour mixture and stir just until a batter forms. Fold pecans and raisins into the batter; pour into prepared loaf pan.
• Mix white sugar and cinnamon together in a small bowl; sprinkle over the batter in the loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Steps:

• 1. Preheat oven to 350 degrees. In large bowl, beat butter with 2 cups sugar until well blended (mixture may not blend together completely). Add eggs, one at a time, beating well after each addition. Add flour, baking powder, soda, buttermilk, and vanilla and beat until combined. Stir in walnuts and thoroughly drained pineapple.
• 2. Spray two 9 by 5 inch glass loaf pans with nonstick baking spray. Divide batter among pans. Bake at 350 degrees for 55-65 minutes until loaves are browned and toothpick inserted in center comes out clean.
• 3. In small bowl, combine 1/2 cup sugar with 3 tablespoons reserved pineapple juice and mix well. Drizzle this mixture over the hot quick breads. Let stand for 10 minutes, then run a knife around the sides to make sure the bread is loose from the pan. Carefully remove from pans, place on wire racks, and let stand until cool. Store tightly covered at room temperature.