Golden Tea Bread

• 1 (15 oz.) can crushed pineapple
• 2 c. grated summer squash (crookneck)
• 1 tsp. vanilla
• 4 eggs
• 1 1/4 c. brown sugar
• 1 c. white sugar
• 1 c. oil
• 3 1/2 c. flour
• 1 1/2 tsp. salt
• 1 1/2 tsp. soda
• 3/4 tsp. baking powder
• 1 tsp. cinnamon
• 1 c. golden raisins

1. Drain 3 tablespoons pineapple juice and save for topping. Combine pineapple, squash and vanilla.
2. Beat eggs with sugar.
3. Add oil and beat.
4. Combine flour, salt, soda, baking powder and cinnamon.
5. Add to egg mixture alternately with pineapple mixture. Beat after each addition.
6. Stir in raisins.
7. Pour into 2 loaf pans, greased and floured.
8. Bake at 350u0b0 for 55 to 65 minutes. Cool 10 minutes. Turn onto wire rack; spread with topping.
9. Mix 1/4 cup brown sugar (packed) with reserved pineapple juice.
10. Bring to boil.
11. Remove from heat and add 1 cup confectioners sugar. Blend until smooth.
12. Spread on loaves.

pineapple, summer, vanilla, eggs, brown sugar, white sugar, oil, flour, salt, soda, baking powder, cinnamon, golden raisins

Taken from www.cookbooks.com/Recipe-Details.aspx?id=762867 (may not work)