Pineapple Quick Bread

Pineapple Quick Bread

Ingredients:

• 2 cups all-purpose flour
• 1 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup crushed pineapple, drained
• 1/2 cup chopped nuts (such as walnuts or pecans)

Directions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, mix together the vegetable oil, eggs, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
5. Fold in the crushed pineapple and chopped nuts.
6. Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
   Tips:

• Make sure to drain the crushed pineapple well to avoid excess moisture in the bread.
• Feel free to add in other mix-ins like shredded coconut or raisins for extra flavor and texture.
• Store any leftovers in an airtight container at room temperature for up to 3 days, or in the fridge for longer freshness.
  Prep time: 15 minutes
  Cook time: 50-60 minutes
  Total time: 1 hour 15 minutes
  Calories: 250 per serving (makes 12 servings)