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Breads, Rolls, and Muffins - Sugar-Free Pineapple Bread

  • 2 cups sifted all-purpose flour
  • 1 teaspoon soda
  • 1 teaspoon salt
  • ½ cup sugar substitute
  • 1 egg, beaten
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla
  • 1 (8 ounce) can crushed pineapple, packed in unsweetened juice, drained
  • 1 cup golden raisins
  • ½ cup chopped pecans

Sift flour with soda and salt into mixing bowl. Stir in salt substitute. Combine egg, oil, vanilla, and pineapple. Add to dry ingredients all at once, and stir to mix. Fold in raisins and pecans. Pour into greased 81/2 x 41/2–inch loaf pan and bake at 350º for 45 minutes. For easier slicing, store overnight in refrigerator. Freezes well. Yield: 34 (1/4-inch) slices.
Submitted By: Jo Ann Hughes
Tompkinsville, Ky.
Macon-Trousdale Farmers Co-op
Number of Servings: 0
Print 3x5 recipe cards
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