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Pineapple Breakfast Bread
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2 c. all-purpose flour
2 to 3 tbsp. sugar
1 1/2 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. salt
2 tbsp. butter or margarine
1/2 (8 1/4 oz.) can crushed
pineapple; use remaining 1/2 for
spread
1/4 c. buttermilk
In mixing bowl, sift together flour, sugar, baking powder, baking soda, cinnamon and salt. Cut in butter until coarse crumbs. Add undrained pineapple and buttermilk, mix until it holds together. Turn dough out onto lightly floured surface. Knead for 2 minutes. Shape dough into a 6-inch circle, transfer dough to an 8-inch greased round cake pan. Score the top in quarters. Bake at 375 degrees for 30-35 minutes. Serve warm with pineapple cream cheese spread.
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