Pineapple Cheese Bread
By Paula DeenJUMP TO RECIPE
- 3/4 cup grated sharp cheddar cheese
- 2 tablespoons vegetable oil
- 2 eggs
- 1 cup canned crushed pineapple with juice
- 3/4 cup sugar
- 2 cups self rising flour
- 1/2 cup chopped walnuts
- 1/2 teaspoon pineapple extract
Preheat oven to 350 °F.
Using a large mixing bowl, sift the flour and sugar and mix together. In a separate bowl, mix the pineapple, eggs, oil and add to the flour mixture, mix well. Fold in the cheese, nuts and pineapple extract. Pour mixture into a greased 9×3-inch loaf pan. Bake for 1 hour. Cool and turn out bread from pan. Allow to cool completely before slicing. Makes 1 loaf.