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 cups all-purpose flour

1 cup bran

1 Tbs. baking powder

1 tsp. baking soda

1 tsp. salt

cup chopped roasted peanuts (or walnuts)

2 eggs

cup crushed pineapple


In a 4-quart bowl combine 2 cups all-purpose flour, 1 cup bran, 1 Tbs. baking powder, 1 tsp. baking soda, 1 tsp. salt and cup chopped roasted peanuts (or walnuts). Beat 2 eggs until light. Add cup crushed pineapple, drained. Add wet ingredients to dry and stir thoroughly. Bake at 350F 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