This recipe was clipped from WOMAN’S DAY magazine and published in 1968. Recipe is typed below along with a scanned copy.

HONEY-PINEAPPLE BREAD

3 cups all purpose-flour
3 teaspoons baking powder
3/4 teaspoon soda
1 1/2 teaspoons salt
3 eggs
1/2 cup vegetable oil
1/2 cup clover honey
1 can (8 1/2 ounces) crushed pineapple
3/4 cup chopped pecans or walnuts

Sift together dry ingredients. Beat eggs until thick and lemon-colored. Combine oil, honey, undrained crushed pineapple and 1/2 cup water and mix with eggs. Add to dry ingredients, mixing only until blended. Fold in nuts and spread in greased 9″ x 5″ x 3″ loaf pan. Bake in moderate oven (350°F.) 1 hour. Then reduce heat to 325°F. and bake 15 minutes longer, or until center is done. Cool in pan about 5 minutes, then turn out on rack. Cool completely before slicing. Loaf can be sliced thinner if cut the day after baking. Good with whipped cream cheese.