Pineapple Zucchini Relish Bread

By Pat Duran
@kitchenChatter

This makes a very moist and tender bread- great for breakfast or to give as gifts.

Rating:

★★★★★ 1 vote

Comments:

8 Comments

Serves:

1 loaf

Prep:

15 Min

Cook:

50 Min

Ingredients

2 large: eggs
1/2 c: butter or margarine, softened
1 c: granulated sugar
1 c: pineapple zucchini relish
1/3 c: sour cream
2 c: flour
1 tsp: baking soda
1 tsp: baking powder
1/4 tsp: ground ginger
1 tsp: vanilla
3/4 c: chopped pecans
: pecan halves for garnish

Step-By-Step

1Preheat 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.

2Combine 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.

3Pour 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.

See Recipe Card