Ingredients:
3/4 cup Splenda sugar substitute
1/3 cup butter or 1/3 cup margarine
2 eggs
1 (8 ounce) cans crushed unsweetened pineapple or 1 (8 ounce) cans pineapple in juice, undrained
1 teaspoon vanilla extract
1 cup chopped walnuts or 1 cup pecans
2 1/4 cups sifted flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon Splenda sugar substitute
1/4 teaspoon cinnamon
1/4 cup chopped pecans or 1/4 cup walnuts
Directions:
Preheat oven to 350 F.
Cream the butter or margarine until soft; add eggs and beat just until blended.
Stir in pineapple, vanilla and 1 cup chopped nuts.
Sift together flour, baking powder, soda, Splenda and salt; stir sifted mixture into pineapple mixture just until blended.
Spoon batter into a well buttered loaf pan.
Combine topping ingredients and sprinkle over batter.
Bake for about 1 hour; To test for doneness, stick a toothpick into the center of the loaf, bread is done when it comes out clean; start checking after 45 minutes as cooking time can be less or more than 1 hour depending on liquid content of the pineapple which will vary.
Servings: Serve
Time preparation: 20 min.
Time total: 80 min.