Pineapple Bran Bread
|Walnuts/Pecans||1 Cup (16 tbs)|
|All-purpose flour||2 Cup (32 tbs), unsifted|
|Baking powder||3 Teaspoon|
|Sugar||3⁄4 Cup (12 tbs)|
|Crushed pineapple||1 1⁄2 Cup (24 tbs), undrained|
|Bran cereal||1 Cup (16 tbs)|
Using metal blade, process nuts with on-off bursts until chopped; set aside.
Process flour, baking powder, soda, and salt for 2 seconds to mix; set aside.
Cut butter in chunks.
Process butter and sugar for 15 seconds or until well mixed.
Add egg and process for 30 seconds to blend (mixture will look like a soft batter).
Add flour mixture and pineapple and process with 2 on-off bursts.
Add nuts and bran and process with 3 on-off bursts or just until mixed.
Do not over process.
Turn into a greased 9 by 5-inch loaf pan.
Bake in a 350° oven for 1 hour or until a wooden pick inserted in center comes out clean.
(If you bake bread in small loaves as shown in the photograph, reduce baking time to 40 to 45 minutes.) Let cool before slicing.