Pineapple Zucchini Relish Bread
1/2 cbutter or margarine, softened
1 cgranulated sugar
1 cpineapple zucchini relish
1/3 csour cream
1 tspbaking soda
1 tspbaking powder
1/4 tspground ginger
3/4 cchopped pecans
·pecan halves for garnish
How to Make Pineapple Zucchini Relish Bread
- Preheat oven to 350^. Butter 2 8x4-inch bread pan on the bottom only.Set aside.
Cream butter and gradually add sugar creaming well. Add eggs, pineapple/zucchini relish and vanilla. Blend well.
- Combine flour, soda, baking powder,and ginger. Add 1/2 the mixture to the butter batter mixture and then the sour cream and then the remaining flour mixture. Blend well after each addition. Use low speed. Stir in nuts.
- Pour batter evenly into the 2 prepared pans. Top with pecan halves or other nuts.
Bake for about 50 minutes. Test with toothpick for doneness..
Remove from pans and place on wire cooling rack. Butter all sides of the breads. Cool completely. Slice when cool.