Pineapple Bread

This is a great tasting loaf, fruity and nutty at the same time.

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.

Step: 2

Beat eggs slightly. Add butter and sugar. Beat smooth. Stir in pineapple and vanilla.

Step: 3

In separate bowl put flour, baking powder, soda, salt, and walnuts. Stir well and pour into pineapple mixture. Stir to moisten. Pour into greased 9x5x3 inch loaf pan.

Step: 4

Bake in 350 degree F (175 degree C) oven for 1 hour. Test with toothpick. Let stand 10 minutes. Remove from pan. Cool and wrap.

Per Serving: 286 calories; protein 4.7g; carbohydrates 41g; fat 12g; cholesterol 51.3mg; sodium 386.7mg.

The quality of the flour could make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a best rise than standard dough flours – especially if you’re making wholemeal bread , which doesn’t always getting bigger as well as white bread.

To made this in a breadmaker , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.

A bread first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it yesterday , then finish it off the next day.