Preparation:
Preheat oven to 350 degrees F. Either butter or spray one 9x5-inch loaf pans.
Into a bowl, sift together the flour, baking powder, baking soda, and salt.
In another bowl, cream together the brown sugar, butter, and eggs until fluffy.
Using a rubber spatula,
stir in 1/2 the flour mixture and 1/2 the nuts. Stir in the crushed pineapple
(with juice). Stir in the remaining 1/2 flour mixture and 1/2 nuts, stirring
until well blended.
Pour the batter into the prepared loaf pan.
NOTE: Bake all quick breads as soon
as the ingredients are assembled. Since high temperatures are often
called for, it is best to bake them in the center of the oven, as the
heat in the top third of the oven will be too intense.
Bake approximately 50 minutes or until a toothpick
inserted in the center comes out clean. NOTE: Be sure and
poke the toothpick to the center of the loaf. A good check is to use an instant
digital thermometer
to test your bread. The temperature of the bread should be
at 200 degrees F. when done.
Remove from oven and cool on a wire rack 10 minutes; remove
from pan. Cool completely before slicing.
Storage: Breads that contain fruit,
nuts, or butter may be stored for 2 or 3 days, well wrapped in plastic
wrap or aluminum foil. May be frozen for longer storage. After thawing
frozen breads, reheat them in a 400 degree F. oven for a few minutes
before serving.
Makes 1 loaf.
