Pineapple Walnut Bread is a delicious quick bread that is easy to make! It's not too sweet, and is perfect to serve with hot tea or coffee!
- ½ cup butter (1 stick) room temperature
- 1 cup granulated sugar
- 2 large eggs
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1 pinch salt
- 1 cup canned pineapple tidbits, drained well can substitute crushed pineapple
- ½ cup chopped walnuts
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Preheat oven to 350℉. Grease and flour bottom and sides of a 9x5" loaf pan.
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In a large bowl, beat butter and sugar using an electric mixer until creamy. Add eggs, one at a time, beating well after each addition. Set the bowl aside.
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In a separate bowl, sift flour, baking powder and salt ("dry" ingredients). Add HALF of the dry ingredients, along with HALF of the pineapple tidbits to the butter/sugar batter. Beat well with mixer until incorporated. Now add remaining HALF of "dry" ingredients and remaining HALF of pineapple tidbits. Beat until fully incorporated in the batter. Add chopped walnuts- STIR them into the batter.
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Evenly distribute batter into prepared loaf pan. If desired (optional), sprinkle the top of the loaf with additional chopped walnuts.
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Bake at 350°F. for 45-55 minutes. Test for doneness at the 45 minute mark. Insert a toothpick into the top/center of the bread. If it comes out batter-free, bread is done. Bread should be golden brown, as well. Transfer pan to wire rack.
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Let bread cool 5 minutes (IN THE PAN) before removing. Run a butter knife around pan edges. Place a large plate face down on top of the pan. Holding both pans tightly together, invert the loaf pan (turn it upside down) onto the plate. Loaf should release easily onto the plate. Turn bread right side up on a wire rack, to finish cooling. Once cooled, slice and serve. Enjoy!