Tuesday, April 27, 2010

Pineapple Orange Tea Bread

This tea bread is the perfect compliment to a tall glass of freshly squeezed orange juice or a nice hot cup of tea.  We enjoyed it hot out of the oven...and didn't let it cool enough, so it was a bit crumbly, but if you can practice patience you should have no problem. 


1 can (1 lb 4 oz) crushed pineapple
2 1/2 c all purpose flour
3/4 c Joseph's Grainery Soft White Wheat, milled in blender to a stone ground consistency
3/4 c sugar
1 tsp salt
1 Tbsp baking powder
1/2 tsp baking soda
1/3 c butter
1 egg
1 Tbsp freshly grated orange peel
1 tsp vanilla

Directions:  Preheat the oven to 350 degrees.  Lightly grease loaf pan(s) - this recipe make 1 large or 2 small loafs.  In a large bowl mix together the flour, cracked wheat, sugar, salt, baking powder and soda.  In another bowl mix together the melted butter, pineapple, it's juice, egg, grated orange peel and vanilla.  Mix the wet and dry ingredients together only enough to moisten.  Pour the batter into the preparedd pans.  Score the batter by running a spatula that has been dipped in oil, lenghtwise, through the center of the loaf.  Bake for one hour or more, depending on the size of the loaf.  Cool slightly before removing from the pans.  Cool on a wire rack before slicing.

Recipe from A Romance With Baking by Karol Redfern Hamper


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