Orange Pineapple Bread
rec.food.recipes/Janie McKinney (1997)
Makes 1 loaf

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup brown sugar
1/4 cup shortening
1 egg, slightly beaten
1/2 cup frozen orange juice, undiluted, thawed
1 (8.75-ounce) can crushed pineapple
1/2 cup chopped nuts

Preheat oven to 350 degrees F. Grease and flour an 8 1/2-inch loaf pan.

Measure flour into a large bowl. Add baking soda and salt; combine with a whisk until thoroughly blended. In another bowl, combine the orange juice and crushed pineapple. Set both bowls aside.

In a mixing bowl, cream together the brown sugar and the shortening.

Alternately add the contents of the first two bowls (the flour mixture and the orange juice/pineapple mixture) to the creamed butter and sugar in the mixing bowl until all ingredients are combined. Fold in the nuts.

Spread batter evenly in the prepared loaf pan. Bake at 350 degrees F for one hour or until a toothpick inserted in the center of the loaf comes out clean.