Breakfast Muscat Nut Bread Recipe
Ingredients
| Sugar | 2⁄3 Cup (10.67 tbs) | |
| Soft butter | 1⁄4 Cup (4 tbs) | |
| Grated lemon peel | 1 Teaspoon | |
| Eggs | 2 | |
| Sifted flour | 2 Cup (32 tbs) | |
| Baking powder | 3 Teaspoon | |
| Soda | 1⁄2 Teaspoon | |
| Salt | 1 Teaspoon | |
| Canned crushed pineapple | 3 3⁄4 Ounce | |
| Chopped raisins | 1 Cup (16 tbs) | |
| Chopped pecans | 1⁄2 Cup (8 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 2987 Calories from Fat 865
% Daily Value*
Total Fat 100 g154.3%
Saturated Fat 36.3 g181.3%
Trans Fat 0 g
Cholesterol 545 mg181.7%
Sodium 3977.2 mg165.7%
Total Carbohydrates 497 g165.6%
Dietary Fiber 20.5 g82%
Sugars 259.6 g
Protein 50 g99.9%
Vitamin A 38.8% Vitamin C 18.7%
Calcium 134.8% Iron 111.3%
*Based on a 2000 Calorie diet
Directions
Beat in eggs until blended well.
Sift flour with baking powder, soda and salt.
Add to creamed mix- ture alternately with pineapple, mixing until blended well.
Stir in raisins and pecans.
Spoon into greased and floured 9 x 5 x 3-inch loaf pan.
Let stand for 15 minutes.
Bake at 325 degrees for 1 hour or until loaf tests done.
Let loaf stand in pan for 10 minutes; turn out on wire rack to cool thoroughly before storing.
Sift powdered sugar over top of loaf before serving, if desired.
Chef
