This recipe was clipped from The WORKBASKET magazine and published in 1979. It looks like a promo recipe section for Chex cereals. Recipe is typed below along with a scanned copy.

Pineapple Nut Bread
A delicate and well-blended pineapple flavor

2 1/4 cups all-purpose flour*
1 cup sugar
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1 1/2 cups Rice Chex cereal crushed to 3/4 cup
1/3 cup chopped nuts
1 egg, slightly beaten
2 tablespoons vegetable oil
1 can (8 ounces) crushed pineapple in unsweetened pineapple juice, undrained
1/4 cup water

Preheat oven to 350°. Grease 8½ x 4½ x 2½-inch loaf pan.

Mix together flour, sugar, baking powder, salt and spices. Stir in Chex and nuts. Combine egg, oil, pineapple and water. Add to dry ingredients all at once. Stir just until thoroughly moistened. Spread evenly in pan. Bake 65-70 minutes or until tester inserted in center comes out clean. Let cool 15 minutes before removing from pan. Makes 1 loaf.

*Stir flour; then spoon into measuring cup.