Pineapple Bread

1 cup (8 1/2 ounce can) Crushed pineapple, undrained
1/2 cup Raisins
1 cup Sifted all-purpose flour
2 teaspoons Baking powder (I use Rumford brand)
1/2 teaspoon Salt
1/4 teaspoon Baking soda
3/4 cup Chopped walnuts
3/4 cup Unsifted wholewheat flour
3/4 cup Brown sugar, firmly packed
3 Tablespoons Butter or margarine
2 Eggs

2 Tablespoons Granulated sugar
1/2 teaspoon Cinnamon

Mix pineapple and raisins, and set aside. Sift the next 4 ingredients onto paper, add walnuts and wholewheat flour. In a mixing bowl, combine sugar, butter and eggs and beat well. Stir in half of the flour mixture, then pineapple and raisins, and then the remainder of the flour mixture, beating just until blended each time. Spoon into a greased 9″x5″x3″ pan.

Mix 2 Tablespoons granulated sugar and 1/2 teaspoon cinnamon; sprinkle on top.

Bake at 350 degrees for 1 hour or until done.

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Creative Cooking
Lydia Critchley

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