Description
I have a better relationship with food when I don’t repeat the same food items each day. I stock my big basement freezer with containers of pancakes, loaves, and scones. I use recipes that call for a variety of protein, fruit, and grain. I fill my stackable Freezer Mates Plus storage containers with a variety of breakfast options. This stacking container separates spicy pumpkin pancakes from apple raisin scones and slices of Pineapple Pecan Bread. I never mix a variety of flavoured baking in one container because the tastes transfer and ruin the eating experience.
One stack of Freezer Mates holds a week’s worth of breakfasts and takes up very little room in my narrow kitchen freezer. At the end of the week, I replenish my kitchen stash from the containers in my basement deep freeze.
One of the breakfast foods I enjoy is Pineapple Pecan Bread, which is delicious when eaten frozen, warmed slightly, or enjoyed at room temperature. I eat it plain, but it is tasty with butter or cheese. The flavour of pineapple and the crunch of pecans enhance this breakfast experience. Yummy!
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour or flour of your choice
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup chopped pecans
Moist Ingredients:
- 1/3 cup shortening
- 1/4 cup granulated sugar
- 2 eggs
- 3 tablespoons sour cream
- 1 cup canned crushed pineapple, drained
Instructions
Pineapple Pecan Bread
Preheat oven to 350°F and butter a loaf pan
Combine flour, baking powder, salt, and baking soda. Stir in nuts. Set aside.
Cream shortening and sugar until smooth. Beat in eggs, one at a time. Stir in sour cream and pineapple.
Fold dry ingredients into moist ingredients just until blended.
Turn into a buttered 8” by 4” loaf pan and let rest at room temperature for 20 minutes.
Preheat oven to 350°F and bake for 60 to 65 minutes. Cool loaf in the pan on a rack for 15 minutes. Turn loaf out of the pan and leave until fully cooled. Wrap in plastic. This loaf improves over the next few days; slice and freeze.
Notes
I used my heavy red enamel loaf pan and placed the oven rack in the center of the oven. This loaf was ready in 60 minutes.
- Prep Time: 30-35 minutes
- Cook Time: 60-65 minutes
- Category: Breads & Muffins
- Method: Bake