Pineapple Spice Bread

My husband comes up with the ideas, I make them a reality. This one turned out exceptionally well. Enjoy this newly created recipe from our homestead.


  • 2 cups flour
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tsp ground ginger powder
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1 cup crushed pineapple
  • 3 eggs, beaten
  • 2/3 cup oil
  • 1/4 cup real non salted butter, melted
  • 1/2 cup pineapple juice
  • 1 tsp real vanilla extract
  • 1 tsp rum flavoring
  • 1/4 cups sweet carrots shredded
  • 1 1/2 tbsp Bravado Spice Co brand Blueberry Ghost Pepper Sauce
  • 1 cup white sugar
  • 3/4 cup Brown sugar packed


  • Preheat oven 350 degrees Farenheit. Grease & Flour large loaf pan or 9×13 cake pan.
  • Sift all dry ingredients together into a large mixing bowl. (Not the sugars)
  • In a separate bowl whip together the wet ingredients.
  • Add in the sugars the to the wet ingredients and stir until well mixed.
  • Fold the wet ingredients into the large bowl with the dry ingredients.
  • Add in your carrots and crushed pineapple. Mix well.
  • Pour into prepared pan.
  • Sprinkle sugar down the middle of batter in the loaf pan.
  • Bake for 45 min at 350 degrees F.
  • Check the loaf with placing a toothpick into the loaf. No batter should come back on the toothpick.
  • If not done, bake an add’l 5 minutes then repeat the toothpick test. Repeat until toothpick comes back clean (not wet).
  • Remove from oven
  • Allow to cool on a wire rack in the pan for 20 minutes.
  • After 20 minutes, remove the bread from the pan and allow to cool, bottom up, allowing any additional “moisture” to dry.
  • Turn over, slice & enjoy.
The Rice Homestead Pineapple Spice Bread
The consistency should be that of a moist dessert bread.

Enjoy & until next time,

Mrs. Kay Lynn Rice

Braided Enchilada Calzone

Braided Enchilada Calzone


  • pizza dough unbaked
  • Verde enchilada sauce
  • Shredded chicken, pork or chorizo cooked
  • Roasted green chilies of your choice
  • Cheese of your choice
  • 1 egg white whipped

Preheat oven at 350 Degrees F

Role out your pizza dough rectangle shaped on a rectangle cookie sheet.

Using kitchen scissors, cut at a slant down each side strips. Make sure the strips leaves plenty of filling room in the middle. Do not cut them off.

Spread your enchilada sauce down the middle.

Now spread your cooked meat sparingly.

Add your roasted chilies on the middle strip.

Sprinkle cheese over the items in the middle strip.

Now “braid” your dough. Starting with end pull one strip to the opposite side at an angel. Now take one strip from the other side and down over at an angle towards yourself. Do this until all strips are crisscrossed. Tuck the ends under the crisscrosses at the end.

Brush with whipped egg whites.

Bake at 350 degrees F for approximately 30 minutes.

Once golden brown remove from oven sprinkle with shredded cheese of your choice.

Sprinkle with a touch of ancho powder if you like.

Serve warm.

Let me know you like it.

If you use this recipe, please be kind enough to give me credit for it.


Mrs. Kay L. Rice