Moist Zucchini Pineapple Sweetbread

Ingredients

1 cup oil
2 cups sugar (I used part brown and part white granulated sugar)
1 can (8 oz) crushed pineapple, drained
3 cups flour (I used part white whole wheat and part 2 teaspoons baking soda
1/4 teaspoon baking powder
1 1/2 teaspoons cinnamon
3/4 teaspoon nutmeg
1 teaspoon salt
1 cup chopped nuts (or may substitute raisins)

Preparation

1
Beat eggs, oil, sugar and vanilla together until creamy
2
Sift together the dry ingredients
3
Add by thirds into the liquid, mixing well between each addition
4
Fold in the nuts and dates
5
Pour into 2 greased loaf pans
6
Bake in a preheated oven at 350 degrees for approximately 1 hour
7
If using a 5x15 inch sweet bread pan, check it at approximately 50 minutes If using the traditional bread pans, the bread will be higher and need a little longer to bake. Therefore, lower the oven temperature to about 325 degrees and bake a little longer.
8
Bread is finished when it is set and knife or toothpick inserted in center comes out clean
9
Cool on wire rack for 15 minutes
10
Then turn bread out of pan and finish cooling on rack

Tools

About

This is such a yummy bread- a great recipe for when you need to use up some zucchini. If you don't have a need for 2 loaves of bread, you can freeze the other loaf or bring one into work to share or give one to a friend or neighbor. It is even better the next day after baking. Store wrapped up in the refrigerator if not eating in the next day or two.

Yield:

12.0

Added:

February 16, 2011

Creator:

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