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Recipe
Pineapple/Pecan Loaf Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 705g | |
| Calories 2243 | |
| Calories from Fat 685 | 31% |
| Total Fat 78.65g | 98% |
| Saturated Fat 15.33g | 61% |
| Trans Fat 17.13g | |
| Cholesterol 164mg | 55% |
| Sodium 3098mg | 129% |
| Potassium 1326mg | 38% |
| Total Carbs 351.37g | 94% |
| Dietary Fiber 11.5g | 38% |
| Sugars 153.56g | 102% |
| Protein 36.23g | 58% |
Ingredients Convert Measures
- 1/2 c. brown sugar (firmly packed)
- 2 c. sifted flour
- 3/4 teaspoon salt
- 1/3 c. frzn orange juice concentrate (thawed)
- 1 (8 1/2 ounce.) can crushed pineapple, undrained
- 1 teaspoon vanilla
- 1/4 c. shortening
- 1 egg
- 1 teaspoon baking soda
- 3 tbsp. water
- 1/2 c. minced pecans
Directions
- Cream sugar and shortening. Add in egg. Beat till light and fluffy. Sift flour, soda and salt. Combine concentrate and water. Add in alternately with dry ingredients to the creamed mix, stirring well after each addition. Stir in crushed pineapple, vanilla and pecans.
- Pour into a greased 9 1/2 x 5 1/4 x 2 3/4 pan. Bake in moderate oven (350 degrees) for 40 to 50 min. Remove from pan immediately. Cold on rack. Makes 1 loaf.
