Pineapple Nut Bread

2 Cups Sifted Flour
1 teas. Watkins Baking Powder
1 teas. Baking Soda
1/2 teas. Salt
2 Tbsp. Shortening
1/2 Cup Sugar
1 Egg
1 teas. Watkins Vanilla, Double Strength
1/2 teas. Watkins Pineapple Extract
1 (8 1/2 Oz.) Can Crushed Pineapple and Juice
1/2 Cup Chopped Walnuts
1/2 Cup Raisins

Sift flour, baking powder, soda and salt. Cream together shortening and sugar, until light and fluffy. Add egg, Watkins Vanilla, pineapple extract and beat well. Add the dry ingredients alternately with pineapple and juice. Stir to moisten. Stir in nuts and raisins. Pour into greased 9x5x3/8 pan. Bake at 350 degrees for 1 hour. Cool for 10 minutes. Yield: 1 loaf

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