Ingredients
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2
-
1
-
1
-
1
-
1
-
1
-
2
-
1
-
-
-
-
-
-
-
Directions
Ugandan Pineapple Nut Bread, From The African Cookbook by Bea Sandler in response to recipe requests , This bread was the worst disaster my kitchen has ever been unfortunate enough to witness It was so hard it literally bent the knife that tried to cut it I’d be comfortable driving across a BRIDGE made of this bread It was as if I had never baked it, just left it under my porch to form a conglomerate rock for a few million years Scattered throughout the dry, caked mess were incinerated pineapple chunks that could might as well have been cooked in the Fukushima reactor
This loaf had the appeal of a chunk of overhauled debris from a bakery fire
To top it off, I made this bread for a party and (futilely) attempted to feed it to 30 of my peers Three of them (at most) tried it, and most of those who approached this abomination were sent packing by the mere sight of the bent knife Most of it went to waste, and when I threw some out I could swear I saw it dent the trashcan from the inside
Believe it or not, I followed the recipe perfectly
If the people of Uganda eat this every day, they have my deepest condolences , LOVED THIS BREAD, & found the combo of peanuts & pineapple baked this way to be refreshing! Great with cream cheese & pineapple preserves! You have a great recipe here! [Tagged, made & reviewed for one of my partners in the Aus/NZ Recipe Swap #21]
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Steps
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1
Done
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Put Flour, Bran, Baking Powder, Soda, Salt and Nuts Into a Bowl. |
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2
Done
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Add the Eggs and Pineapple and Mix Well. |
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3
Done
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Put Mixture Into a Greased Loaf Pan. |
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4
Done
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Bake at 350"f/180'c (gas Mark 3) For 1 Hour. |
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5
Done
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Bread Should Be Left For One Day and Served Thinly Sliced With Cream Cheese. |
