Pineapple Pecan Bread

Today I’ve had five cup salad on my mind – pineapple tidbits, mandarin orange slices, coconut, miniature marshmallows and a sour cream dressing.  But bread was what I wanted to make.  Hence, my attempt at a cross-over between a  bread and a salad.  Pineapple, coconut and sour cream stayed, pecans and dark brown sugar were added.  Let’s see how this turns out!

Pineapple Pecan Bread

  • 2 – 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 – 8 ounce can crushed pineapple
  • 1/2 cup flaked coconut
  • 1/2 cup pecan pieces
  • 1/2 cup sour cream
  • 1 cup dark brown sugar
  • 1 beaten egg
  • 2 tablespoons oil

Preheat oven to 325 degrees.  Combine first four ingredients in a medium bowl.  Stir well.  In a large bowl combine remaining ingredients.  Mix well.  Add dry ingredients and stir just until blended.  Pour into a greased 9 x 5 x 3 loaf pan.  Bake about 1 hour.  Remove from pan and cool.  Enjoy!


8 responses to “Pineapple Pecan Bread

  1. This looks great. I love quick breads, but not bananas so this is right up my alley.

  2. What a good-looking loaf and I applaud your creativity. Here’s another recipe on my “to do” list.

  3. Love PECANS
    LOVE love LOVE pineapple!
    please stop by and say hi

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