Recipe: Pineapple Nut Bread (with nuts and raisins, C&H Sugar recipe)

PINEAPPLE NUT BREAD

1 3/4 cups sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup raisins
3/4 cup chopped walnuts
3/4 cup light brown sugar, firmly packed
3 tablespoons butter or margarine, softened
2 eggs, unbeaten
1 (8 oz.) can (1 cup) crushed pineapple, not drained
2 tablespoons white granulated sugar
1/2 teaspoon ground cinnamon

Sift together flour, baking powder, salt and baking soda; set aside.

Plump raisins in boiling water to cover; drain well; set aside with nuts.

Gradually beat sugar into butter. Beat in eggs, one at a time. Add raisins and nuts. Sift in half of flour mixture; stir just until moistened and fairly smooth. Add undrained pineapple, then stir in rest of flour mixture. Gently spoon heavy batter into greased 9x5x3-inch loaf pan. Sprinkle with topping mixture of white granulated sugar and cinnamon.

Bake at 350 degrees F for 60 to 70 minutes, or until done when tested. Turn out onto rack.

Makes 1 loaf
Source: Vintage recipe clipping: C and H Golden Brown Sugar box