Diamond Head Bread Recipe

Diamond Head Bread Recipe

Yield: 6 Servings
Recipe by luhu.jp

Ingredients:
Jim Vorheis,
1/4 cup: Butter or margarine,
3/4 cup: Brown sugar, packed
1: Egg,
2 cup: Flour,
1 tsp: Baking soda,
1/2 tsp: Salt,
1/3 cup: Frozen orange juice concentrate, thawed
1 cup: Crushed pineapple spooned from can with juice,
Included,
1/2 cup: Chopped pecans,

Directions:

In a bowl cream butter and sugar, add egg and beat well. Add dry
ingredients alternately with orange juice. Add pineapple including
juice. Add nuts. Pour into a well greased loaf pan and bake at 350 F
for 55 to 60 minutes. Cool on wire rack.

Colorado Cache Cookbook (1978) From the collection of Jim Vorheis


Source from luhu.jp