PINEAPPLE PECAN BREAD
3-1/2 c. flour
4 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
2 c. canned crushed pineapple & juice
3/4 c. chopped pecans
1 stick margarine
1-1/2 c. light brown sugar
4 egg whites

Sift flour with dry ingredients and stir in nuts. Cream margarine and brown sugar. Beat in egg whites. Stir in half of flour-nut mixture. Stir in pineapple. then add remaining flour. Stir until well blended and divide batter between 2 greased and floured 9 inch loaf pans. Bake at 350 degrees for 50 to 60 minutes. Cool 5 minutes and turn out on cake rack. Yields: 20 slices.