Photo: Sally Kimbel
Homemade quick breads are practical to have around for a healthier treat, and to go with tea or coffee for an afternoon treat. Less temptation for sweeter items, if you satisfy that sweet tooth with some fruity nut bread.
Many quick bread recipes, such as this one made with sour cream, and rich enough to enjoy with just a little butter on your slice, or plain.
When the weather is cool, it’s a great time to warm up the oven and bake something for your cozy midnight snack.
Pineapple Nut Quick Bread
2 c. flour
2 t. baking powder
½ t. soda
½ t. salt
½ c. firmly packed brown sugar
1 egg, well beaten
1 c. sour cream
1 c. crushed pineapple, including juice
1/3 c. melted shortening
½ c. chopped pecans or walnuts
Preheat oven to 400 degrees. Mix flour, baking powder, soda, salt and sugar. In a separate bowl, mix egg, sour cream, pineapple and shortening. Add nuts. Add wet ingredients to dry and stir until just mixed.
Spoon into greased and floured 9 by 4 inch bread pan. Bake for 30-35 minutes, until lightly browned and tester comes out clean. After 10 minutes, remove from pan and cool on rack before slicing.
For more info on the Hartstone loaf baking stone shown, see our blog, Diary of a Dishie.com. We've also got more pinapple recipes: Pineapple Cherry Upside Down Cake, Zucchini Pineapple Bread and Pineapple Raisin Muffins.
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