With winter chill settling in across much of the Midwest, I thought this might be a good time to offer an Amish recipe with a bit of a tropical splash.  There are some fruits and foods that don’t have historical roots in Amish culinary culture but they’ve been adopted and adapted by creative Plain cooks.  Dates are one fruit that come to mind (date pudding is something that has become a favorite among the Amish) and pineapple is another. This pineapple bread recipe comes to me from an Amish cook in Ohio.  Try this recipe to chase away the winter blahs. Doesn’t it look tasty?

PINEAPPLE BREAD

3 /4 cup brown sugar

3 tablespoons butter, softened

2 eggs

1 8 oz. can crushed pineapple

2 cups flour

2 teaspoons baking powder

1 /4 teaspoon baking soda

Stir all of the ingredients together in a large mixing bowl (do not drain the pineapple) Pour into a greased loaf pan and sprinkle with cinnamon and sugar.  Bake at 350 for 1 hour and 10 minutes.