Pineapple Nut Bread
From Personal recipes, 1960
Recipe by Maybelle Hepworth
Presented as published in 1960. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
2715Calories
44 gProtein
492 gCarbs
74 gFat
Full nutrition (34 nutrients)
Calories2715 kcal
Protein44 g
Carbohydrates492 g
Fiber14 g
Sugars260 g
Total Fat74 g
Saturated Fat10 g
Monounsaturated Fat17 g
Polyunsaturated Fat38 g
Omega-30.5 g
Cholesterol0 mg
Sodium3155 mg
Potassium2324 mg
Calcium518 mg
Iron20 mg
Magnesium259 mg
Phosphorus793 mg
Zinc4.5 mg
Copper1.9 mg
Manganese7.1 mg
Vitamin D0 mcg
Vitamin C28 mg
Vitamin A5 mcg
Vitamin E1.8 mg
Vitamin K22 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)2.9 mg
Riboflavin (B2)1.4 mg
Niacin (B3)20 mg
Folate423 mcg
Choline33 mg
Caffeine0 mg
Water267 g
As published
This recipe was extracted from Personal recipes (1960) by Iona McConkie, page 10. The excerpt below is the record exactly as published.
PINEAPPLE NUT BREAD 2 c. sifted all purpose flour 1/2 c. sugar S70 -25- Bremerton, Wash. i PINEAPPLE NUT BREAD (Continued) 1 tsp. baking powder 1 egg, beaten 1/2 tsp. salt 1 tsp. vanilla 1c. raisins 2 Tbsp. melted shortening 1 tsp. baking soda Ic. "Crisp Cut" crushed 1/2 c. walnuts, chopped
Cook this with the app: pantry check, scaling, and the assistant.