This recipe is a combination of several from old cookbooks. I altered the ingredients and changed the proportions to give the bread a better texture. It's delicious!
Prep Time: 20 minutes
Cook Time: 55 minutes
Ingredients:
- 3/4 cup butter, softened
- 2 cups sugar
- 4 eggs
- 3-1/3 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 cup buttermilk
- 1 teaspoon vanilla
- 1 cup chopped walnuts
- 1 (20 ounce) can crushed pineapple, well drained, reserving juice
- 1/2 cup sugar
- 3 tablespoons reserved pineapple juice
Preparation:
Preheat oven to 350 degrees F. 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.
Spray two 9x5" glass loaf pans with nonstick baking spray. Divide batter among pans. Bake at 350 degrees F for 55-65 minutes until loaves are well browned and toothpick inserted in center comes out clean.
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.
