PINEAPPLE WALNUT LOAF
This delicious loaf contains no butter. Serve it sliced with coffee or tea,
with butter on hand for those who can't resist.
3/4 cup well-drained crushed canned pineapple (squeeze out excess liquid)
1 large egg, lightly beaten
1 cup toasted walnuts, finely chopped
1 cup all-purpose flour
1 cup shredded coconut
1/2 cup firmly packed brown sugar
1/2 cup milk
1 teaspoon baking powder
1/4 teaspoon salt
Preheat the oven to 350*F . Butter a 9 x 5-inch loaf pan. Line with aluminum
foil, letting the edges overhang. Butter the foil. . Place the pineapple in
a large bowl and stir in the egg. Stir in the flour, coconut, brown sugar,
milk, baking powder, and salt. . Spoon the batter into the prepared pan ..
Bake for 40-50 minutes, or until a toothpick inserted into the center comes
out clean .. Cool the loaf in the pan for 10 minutes. Using the foil as a
lifter, remove the loaf from the pan. Carefully remove the foil and let cool
completely on a rack.
Makes one 9 x 5-inch loaf· Prep: 30 min .. Cooking. 40-50 min .. Level: 1 .
Keeps: 3 days
Reader's Digest Cakes
Reader's Digest Cakes
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