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    Pineapple Pecan Bread

    Source of Recipe


    List of Ingredients

    2 cups sugar
    1 cup margarine or butter, softened
    4 eggs
    3 cups all-purpose flour
    1/2 teaspoon baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    1 cup buttermilk
    1 1/2 tablespoons grated lemon peel
    1/2 teaspoon lemon extract
    1/2 cup chopped pecans
    1 - 20 ounce can crushed pineapple, drained, reserving

    1/2 cup sugar
    3 tablespoons reserved pineapple juice
    1/2 teaspoon vanilla


    Preheat oven to 350 degrees F. Grease and flour bottom
    only of two 9 x 5 loaf pans.

    In a large bowl, beat sugar and margarine until light
    and fluffy. Add eggs one at a time, beating well after
    each addition. Add flour, baking powder, baking soda,
    salt, buttermilk, lemon peel and lemon extract; mix
    until smooth. Stir in pecans and pineapple. Pour into
    greased and floured pans.

    Bake at 350 degrees F. for 50 to 65 minutes or until
    toothpick inserted in center comes out clean. In small
    bowl, blend all glaze ingredients until smooth; spoon
    over warm loaves. Cool 10 minutes, then remove from
    pans. Cool completely on wire racks. Wrap tightly and
    store in the refrigerator.




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