Honey-Pineapple Bread

Cooking Instructions

BAKING PAN

1 large (9"-x-5") or 2 small (7"-x-3") loaf pans, greased or Teflon, bottom lined with greased wax paper

PREHEAT

Preheat the oven to 350.

BY HAND OR MIXER

10 mins.

In a mixing or mixer bowl measure in the oil, honey, and egg. This sticky mess does blend together, so stir it well for about a minute by hand or with a mixer flat beater. Add the flour, baking powder, salt, whole bran, and pineapple juice. Stir just enough to absorb the dry ingredients. Fold in the nuts.

BY PROCESSOR

5 mins.

Attach the steel blade.

Measure the oil, honey, and egg into the work bowl, and pulse 3 or 4 times to blend. With the machine stopped, add the flour, baking powder, salt, whole bran, and pineapple juice. Pulse only long enough to absorb the dry ingredients. Drop in the nuts and pulse to fold them in. Do so briefly so the blade does not chop the nuts more finely.

SHAPING

5 mins.

Spoon or pour the batter into the pan or pans, filling only halfway. Push into the corners and level the top with a spoon or spatula.

BAKING 350

1 - 1-1/4 hours

Bake until the loaf or loaves are honey colored, 1 to 1-1/4 hours. The loaves will test done when a wooden toothpick or metal skewer inserted in the center comes out clean and dry. No batter will be sticking to it.

(If using a convection oven, reduce heat 25.)

FINAL STEP

Remove the bread from the oven and allow to cool in the pan for 10 minutes before removing to a wire rack. Peel the paper off the bottom of each loaf.

Allow the loaf to age at least a day for a richer and more flavorful bread.