PINEAPPLE-ORANGE WALNUT BREAD
1 cup walnut pieces
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sugar
1/4 cup margarine, softened
1 egg
zest and juice from 1 orange (1 tablespoon zest and 1/4 cup juice)
1 (8 1/4 oz.) can crushed pineapple, undrained
1 cup raisins
Preheat oven to 350 degrees F. Grease a 9x5-inch loaf pan.
Pulverize walnuts in blender. In a bowl, combine nuts with flour, baking powder, baking soda, and salt; set aside.
Beat sugar and margarine together until light and fluffy. Beat in egg, 1 tablespoon orange zest, and 1/4 cup orange juice.
Stir in one third flour mixture until blended. Stir in one half undrained pineapple. Repeat, ending with flour. Stir in raisins. Pour batter into prepared pan.
Bake 65-70 minutes until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Turn out onto wire rack to cool completely.
Makes 1 (9-inch) loaf
Source: Dole
1 cup walnut pieces
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sugar
1/4 cup margarine, softened
1 egg
zest and juice from 1 orange (1 tablespoon zest and 1/4 cup juice)
1 (8 1/4 oz.) can crushed pineapple, undrained
1 cup raisins
Preheat oven to 350 degrees F. Grease a 9x5-inch loaf pan.
Pulverize walnuts in blender. In a bowl, combine nuts with flour, baking powder, baking soda, and salt; set aside.
Beat sugar and margarine together until light and fluffy. Beat in egg, 1 tablespoon orange zest, and 1/4 cup orange juice.
Stir in one third flour mixture until blended. Stir in one half undrained pineapple. Repeat, ending with flour. Stir in raisins. Pour batter into prepared pan.
Bake 65-70 minutes until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Turn out onto wire rack to cool completely.
Makes 1 (9-inch) loaf
Source: Dole
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