Pineapple Nut Bread

I love making quick breads because they are so easy to make and the end product is delicious. Just mix the ingredients together in a bowl, pour the mixture into a bread pan, pop in the over and in quick order one has a delicious treat.

• 475 ml (2 cups) whole purpose flour
• 10 ml (2 teaspoons) baking powder
• 125 ml (1/2 cup) butter
• 3 large eggs
• 350 ml (1 1/2 cups) sugar
• 1 tin; 566 grams, 20 ounces, crushed pineapple in pineapple juice.
• 250 ml (1 cup) chopped walnuts.

Melt the butter and cream it with the sugar; this allows the butter to cool so you don't cook the eggs. Add the eggs to the butter and sugar and thoroughly mix until creamy.

Butter/Sugar/Eggs Creamed Together

Combine the baking power with the flour and then mix with the sugar/butter/eggs mixture. This will form a very sticky dough and you probably have better luck using a dough hook in your mixer. For this quick bread I used a hand mixer that had to curly dough hooks and it did quite nicely.

The Dough

Once you have your dough together, add the tin of crushed pineapple and the chopped nuts and mix well

Pineapple Added

Line a bread pan with parchment paper and spray the sides with a flour and oil baking spray. Pour the batter into the bread pan and bake in a moderate over; 175°C/350°F/Gas Mark 4. This bread may take some time to bake out. You may want to make an aluminum foil tent to cover the pan, making sure it is tall enough so the the top of the bread will not touch as it rises. Cook until a thin knife insert into the middle comes out clean; this could be 60 minutes or longer.

The Finished Bread

When the bread is done, allow to cool in the pan. When it has cool, run a thin blade knife around the sides and due to the use of the parchment paper the bread will pop right out. This is a delicious bread so be sure to invite your family or friends over for tea or coffee and serve this delicious bread. I serve it on a cutting board so that my guests can slice off what they want.