PINEAPPLE NUT BREAD

1 cup chopped pecans, divided

1/2 cup butter, softened

1/4 tsp lemon zest

3/4 cup sugar

1 egg beaten

2 1/2 cups flour

2 tsp baking powder

1/2 tsp baking soda

8.5-oz can crushed pineapple, undrained

1/4 cup milk

Heat oven to 350-degrees.

Butter or spray with a non-stick cooking spray a 9-inch loaf pan. Add 1/4 cup of the pecans and shake to spread over the bottom. Lightly sprinkle a pinch of sugar over pecans. Set aside.

In a medium bowl, blend butter and lemon zest. Beat sugar and egg into the butter. Sift the flour, baking powder and baking soda into the sugar mixture alternately with the pineapple. Add the milk and mix well. Stir in the remaining pecans. Transfer batter to the loaf pan and bake at 350-degrees for 50 minutes or until a wooden toothpick inserted in the center comes out clean.

file photo for reference