pineapple oatmeal bread

[Guest guest]

3/4 cup of sugar

1/3 cup of margarine or butter, melted

2 eggs

One 8 ounce can of crushed pineapple, undrained

1 3/4 cups of Gold Medal All purpose Flour

1/2 cup of golden raisins

2 1/2 teaspoons of baking powder

1 teaspoon of vanilla

1/2 teaspoon of salt

1/4 teaspoon of baking soda

1 cup of quick cooking or regular oats

1/2 cup of chopped pecans

 

Heat oven to 350ºF. Grease bottom only of loaf pan, 8 1/2 x 4 1/2 x 2

1/2 or a 9 x 5 x 3 inches. Mix sugar, margarine, eggs and pineapple

in large bowl. Stir in the remaining ingredients except the oats and

pecans. Stir in oats and pecans. Pour into pan. Bake for 55 to 60

minutes or until a toothpick inserted in the center comes out clean.

Cool for 10 minutes. Loosen sides of loaf from pan, remove from pan.

Cool completely on wire rack before slicing. Store tightly wrapped in

refrigerator up to 1 week. Makes 1 loaf