The women of Liberia are excellent bakers. Pineapple Nut Bread is a favorite. This bread cuts better on the second day so plan to make it a day ahead. Slice it thinly and serve with cream cheese. It's a great change from our usual date-nut bread.
2 ½ cups all-purpose flour
1 cup bran
1 Tbs. baking powder
1 tsp. baking soda
1 tsp. salt
½ cup chopped roasted peanuts (or walnuts)
2 eggs
¾ cup crushed pineapple
In a 4-quart bowl combine 2½ cups all-purpose flour, 1 cup bran, 1 Tbs. baking powder, 1 tsp. baking soda, 1 tsp. salt and ½ cup chopped roasted peanuts (or walnuts). Beat 2 eggs until light. Add ¾ cup crushed pineapple, drained. Add wet ingredients to dry and stir thoroughly. Bake at 350°F in greased loaf pan for 1 hour. Test with toothpick. (When toothpick is dry, bread is done.)
Makes 1 10-inch loaf.
country : Liberia
course : bread
source : The African Cookbook / Bea Sandler