RECIPE: Will this recipe work w/ my 'lite' alterations?
Quick breads usually do well w/ applesauce subbed for oil/butter/shortening and Splenda instead of sugar, one whole egg and one white. I have also used Sugar Twin's brown sugar instead of regular brown sugar [measure for measure]. Before I tackle this one, though, I'm worried that it won't work out. For one, thing, pineapple is so . . .well, wet. I don't have much experience baking with it. I'd also like to add coarsely chopped cranberries, since the person I'm making it for is nut-intolerant. Please advise.
Pineapple Nut Bread
Â· 3/4 cup light brown sugar
Â· 1/3 cup butter or margarine
Â· 2 eggs
Â· 1 can (8-9 ounces) crushed pineapple, undrained
Â· 1 teaspoon vanilla extract
Â· 1 cup chopped walnuts or pecans
Â· 2 1/4 cups sifted flour
Â· 2 teaspoons baking powder
Â· 1/4 teaspoon baking soda
Â· 1/4 teaspoon salt
Â· 1 tablespoon granulated sugar
Â· 1/4 teaspoon cinnamon
Â· 1/4 cups chopped pecans or walnuts
Preheat oven to 350Â°. Cream together the sugar and butter or margarine; add eggs and beat just until blended. Stir in pineapple, vanilla and 1 cup chopped nuts. Sift together flour, baking powder, soda and salt.
Stir sifted mixture into pineapple mixture just until blended. Spoon batter into a well-buttered loaf pan. Combine topping ingredients and sprinkle over batter. Bake for about 1 hour. To test for doneness, stick a toothpick into the center of the loaf. If it comes out clean, the bread is done.