Pineapple Sandwich Bread

I come across a lot of unusual vintage recipes, but this Pineapple Sandwich Bread was so intriguing that I made it within hours of discovering the hand-written recipe card in my rather disorganized collection.

But instead of the perfect bread for a ham sandwich, what emerged from the oven was a cake-like confection.  Think banana bread, but with another tropical fruit, or as the DH said, it was like pound cake, with a hint of pineapple.  My tasters thought it was delicious, as did I, but being allergic to pineapple, part of it was the thrill of tasting the my forbidden fruit.

The "wet" ingredients below: egg, milk, melted butter and crushed pineapple.  (This is a great companion to Strawberry Lura Cake, as you can use the drained juice from the canned pineapple for that cake.)

This is a one bowl bread/cake.  Place the dry ingredients in the bowl, add the wet and mix gently.

Pour into a greased loaf pan and bake.

The loaf was perfect -- but I forgot to take a photo before slicing off the end.

I followed the recipe exactly, using melted butter instead of oil.