Mom and I have started to try and schedule morning coffee sessions; social distance style. I called her Sunday morning and exclaimed, “Wake up! Its coffee time”. She replied, “I can’t have my coffee without a pastry or slice of something”. Shortly there after she sent me a picture of a slice of lemon loaf alongside a Christmas mug I got her that reads “mama’s gotta have her coffee”. I guess this is our sweet tradition. All puns intended. Trying to hold on to the simplicity of our once ‘free to roam’ mornings despite being quarantined. Considering the nostalgia of once rushing into a cafe to grab a medium dark roast while gesturing at the glass for that perfect cinnamon swirled pick me up; tongue expressive with an anticipatory yum brushing across my top lip. To hold fast to that sweet simpleness I’ve made many sugar and flour etched messes on my kitchen counters and floors, baking quick sweet breads to have on hand just for those coffee breaks. My favorite this week has been this Pineapple and Pecan loaf. Enjoy!
- Unsalted Butter (1/4 cup)
- Sugar (1/2 cup)
- Eggs (1, medium to large)
- Canned Crushed Pineapples (1/2 cup)
- Cinnamon (1 teaspoon)
- Vanilla (1 teaspoon)
- Baking Powder (1/2 teaspoon)
- Salt (1/2 teaspoon)
- Flour (1 cup)
- Pecans (1/4 cup)
- Preheat oven to 350.
- In a medium mixing bowl combine butter and sugar.
- Mix in eggs, pineapples, cinnamon and vanilla.
- Add flour, baking powder, salt and mix together.
- Fold in pecans.
- Transfer bread mixture to a greased loaf pan. My pan was about 11″ x 4″.
- Bake for approximately 40 – 45 minutes. The toothpick trick always helps me determine if my bread is done after removing from the oven.