This nut bread has just the right taste of spice that makes it perfect for any season. It is great for an after-school snack for the kids or fancy enough for brunch.

Pineapple/Raisin Nut Bread

3 cups all-purpose flour
1 cup sugar
3/4 cup packed brown sugar
1 tablespoon ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon ground cloves
1 cup pecan oil (may substitute canola oil)
1 cup crushed pineapple, drained
3 eggs
1 teaspoon rum extract (may substitute vanilla extract)
1 cup chopped pecans
3/4 cup raisins

In a large bowl, combine the flour, sugars, cinnamon, baking soda, baking powder, salt and cloves. In a small bowl, whisk the oil, pineapple, eggs and extract. Stir into dry ingredients just until moistened. Fold in pecans and raisins.

Spoon into two greased 8-in. x 4-in. loaf pans. Bake at 325 degrees for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from loaf pans. May be sprinkled with a touch a powdered sugar before serving.