I come across a lot of unusual vintage recipes, but this Pineapple Sandwich Bread was so intriguing that I made it within hours of discovering the hand-written recipe card in my rather disorganized collection.
But instead of the perfect bread for a ham sandwich, what emerged from the oven was a cake-like confection. Think banana bread, but with another tropical fruit, or as the DH said, it was like pound cake, with a hint of pineapple. My tasters thought it was delicious, as did I, but being allergic to pineapple, part of it was the thrill of tasting
The "wet" ingredients below: egg, milk, melted butter and crushed pineapple. (This is a great companion to Strawberry Lura Cake, as you can use the drained juice from the canned pineapple for that cake.)
This is a one bowl bread/cake. Place the dry ingredients in the bowl, add the wet and mix gently.
Pour into a greased loaf pan and bake.
The loaf was perfect -- but I forgot to take a photo before slicing off the end.
I followed the recipe exactly, using melted butter instead of oil.
I bet chopped nuts would be a good addition to this recipe too.ReplyDelete
For you a replacement of shredded tTransparent (the first apple to ripen here in Ohio) apples could replace the pineapple.
They are TART but yummy.
Sounds interesting. I think I will make it this weekend, maybe good with cream cheese spread on it.ReplyDelete