Vincent Price'S Pineapple Nut Bread - cooking recipe

Ingredients

3 1/2 cups flour
4 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 cups macadamia nuts, coarsely chopped
6 tablespoons butter, room temperature
1 1/2 cups light brown sugar, packed
2 eggs
2 cups canned crushed pineapple, including the juice
Topping
4 tablespoons sugar
1 teaspoon ground cinnamon

Preparation

Preheat oven to 350 degrees F. Butter two 1-lb. loaf pans.
Sift together the dry ingredients: flour, baking powder, soda, and salt. Stir in the chopped nuts. Set aside.
In a mixing bowl, cream the butter with the brown sugar. Beat in the 2 eggs, one at a time, and continue to beat until mixture is smooth.
Stir in half the flour-nut mixture. Stir in the crushed pineapple including the juice. Stir in the remaining flour-nut mixture and stir until well-blended.
Divide the batter into the two prepared pans. Combine the topping ingredients. Sprinkle half of the topping over the batter in each pan. Bake in preheated oven for 50-60 minutes or until the bread tests done. Let cool for 5 minutes, then turn out on a rack to cool.
NOTE: I find that when I turn out these loaves, much of the topping falls off. So I have started putting the topping in the middle of the loaves! I put approximately 1/4 of the batter in each pan, sprinkle 1/2 of the topping into each pan and top with another 1/4 of the batter.