PINEAPPLE WALNUT LOAF This delicious loaf contains no butter. Serve it sliced with coffee or tea, with butter on hand for those who can't resist.
3/4 cup well-drained crushed canned pineapple (squeeze out excess liquid) 1 large egg, lightly beaten 1 cup toasted walnuts, finely chopped 1 cup all-purpose flour 1 cup shredded coconut 1/2 cup firmly packed brown sugar 1/2 cup milk 1 teaspoon baking powder 1/4 teaspoon salt Preheat the oven to 350*F . Butter a 9 x 5-inch loaf pan. Line with aluminum foil, letting the edges overhang. Butter the foil. . Place the pineapple in a large bowl and stir in the egg. Stir in the flour, coconut, brown sugar, milk, baking powder, and salt. . Spoon the batter into the prepared pan .. Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean .. Cool the loaf in the pan for 10 minutes. Using the foil as a lifter, remove the loaf from the pan. Carefully remove the foil and let cool completely on a rack. Makes one 9 x 5-inch loaf· Prep: 30 min .. Cooking. 40-50 min .. Level: 1 . Keeps: 3 days Reader's Digest Cakes Reader's Digest Cakes ------------------------------------ Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) <*> To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/