A family recipe provided by Jennifer Kiel of Washington, DC, from her mother-in-law’s collection, started in Kent, Ohio.
Pineapple Nut Bread
| Four Loaves | Two Loaves | |
| 2 qts. | all-purpose flour | 1 qt. |
| 2 cups | sugar | 1 cup |
| 1 1/3 Tbsp. | baking powder | 2 tsp. |
| 2 tsp. | salt | 1 tsp. |
| 1 qt. | raisins | 2 cups |
| 2 cups | coarsely-chopped nuts | 1 cup |
| 4 | eggs, beaten | 2 eggs |
| 4 tsp. | vanilla | 2 tsp. |
| 1/2 cup | melted shortening | 1/4 cup. |
| 1 qt. | crushed pineapple, not drained | 1 pt. |
| 4 tsp. | baking soda | 2 tsp. |
Sift flour, sugar, baking powder and salt into a mixing bowl. Add raisins and nuts. Combine egg, vanilla, and shortening; and add to mixture. Dissolve soda in pineapple and add. Stir until blended. Pour into four greased 8x4x4″ loaf pans and bake at 350 degrees about one hour or until done. Note: this may be made well ahead of time and frozen. The smaller amounts indicated are for two loaves.