Pineapple Pecan Bread
I love this bread served with tea and coffee for a quick brunch.

Yield: 2 - 9 x 5 inch loaves

2 cups sugar
1 cup margarine or butter, softened
• 4 eggs
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk

• 1 1/2 tablespoons grated lemon peel
• 1/2 teaspoon lemon extract
• 1/2 cup chopped pecans
• 1 - 20 ounce can crushed pineapple, drained, reserving juice
• 1/2 cup sugar
• 3 tablespoons reserved pineapple juice
• 1/2 teaspoon vanilla

Preheat oven to 350 degrees F. Grease and flour bottom only of two 9 x 5 loaf pans.

In a large bowl, beat sugar and margarine until light and fluffy. Add eggs one at a time, beating well after each addition. Add flour, baking powder, baking soda, salt, buttermilk, lemon peel and lemon extract; mix until smooth. Stir in pecans and pineapple. Pour into greased and floured pans.

Bake at 350 degrees F. for 50 to 65 minutes or until toothpick inserted in center comes out clean. In small bowl, blend all glaze ingredients until smooth; spoon over warm loaves. Cool 10 minutes, then remove from pans. Cool completely on wire racks. Wrap tightly and store in the refrigerator.