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Ingredients

¾ cup brown sugar 3 tablespoons butter, softened 2 eggs 2 cups all-purpose flour 2 teaspoons baking powder ½ teaspoon salt ¼ teaspoon baking soda 1 (8.5 ounce) can crushed pineapple ¾ cup chopped pecans ½ cup raisins 2 tablespoons white sugar ½ teaspoon ground cinnamon

Nutrition Info

356.6 calories carbohydrate: 54.2 g cholesterol: 57.9 mg fat: 14 g fiber: 2.6 g protein: 6.3 g saturatedFat: 3.9 g servingSize: - sodium: 360.5 mg sugar: 26.6 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch loaf pan.
Beat brown sugar and butter with an electric mixer in a large bowl until light and fluffy. Add eggs one at a time, blending the first into the brown sugar mixture before adding the other.
Sift flour, baking powder, salt, and baking soda together in a separate bowl. Stir about half the flour mixture into the brown sugar mixture. Pour pineapple with its juice into the brown sugar mixture and stir, add remaining flour mixture and stir just until a batter forms. Fold pecans and raisins into the batter, pour into prepared loaf pan.
Mix white sugar and cinnamon together in a small bowl, sprinkle over the batter in the loaf pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

1 9-inch loaf

I have had this recipe since 1980, and my family loves it. Use whatever type of nuts you like.