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Pineapple Pecan Loaf

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! 

Pineapple Pecan Bread

Preheat oven to 350°F and butter a loaf pan

Dry Ingredients:

2 cups all-purpose flour or flour of your choice

1 teaspoon baking powder

½ teaspoon salt

½ teaspoon baking soda

½ cup chopped pecans

Moist Ingredients: 

⅓ cup shortening

¼ cup granulated sugar

2 eggs

3 tablespoons sour cream

1 cup canned crushed pineapple, drained

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. 

NOTE:

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.