Hawaiian Nut Bread
|Butter||1⁄4 Cup (4 tbs), softened|
|Honey||1⁄2 Cup (8 tbs)|
|Buttermilk||1⁄3 Cup (5.33 tbs)|
|Whole wheat flour||1 3⁄4 Cup (28 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Baking soda||1 Teaspoon|
|Pineapple||1⁄2 Cup (8 tbs), crushed (unsweetened, well drained)|
|Pecans||1⁄2 Cup (8 tbs), chopped|
Preheat oven to 375 °F.
Butter the bottom of a 9 X 5 X 3-inch loaf pan, and line it with parchment paper.
In a large bowl, beat butter until fluffy.
Beat in honey and then eggs.
Mix in buttermilk.
Sift together whole wheat flour, baking powder, and baking soda into a medium-size bowl.
Stir with a fork, or whisk to blend.
Stir flour mixture into wet ingredients.
Fold in pineapple and nuts.
Turn into prepared pan, and bake on middle shelf of oven for 35 to 40 minutes, or until a cake tester or food pick inserted into the center comes out clean.
Cool 10 minutes, then turn out onto a wire rack.
Remove parchment paper.
Cool completely before cutting.