Moist Pineapple Walnut Bread

Moist Pineapple Walnut Bread

Ingredients:

1/2 cup walnuts, toasted
1/2 cup unsalted butter, room temperature
1 cup sucanat or rapadura
3 large eggs, room temperature
1/4 teaspoon cinnamon
1/2 teaspoon freshly ground black pepper
1 teaspoon grated orange zest
1 1/2 cups grated carrot
1 cup whole grain flour
1 cup all purpose flour
2 1/2 teaspoons aluminum free baking powder
3/4 cup canned crushed pineapple, drained
Olive oil cooking spray

Instructions:

Place the walnuts in a food processor and chop fine.
Put the butter in a large bowl.
Use the electric mixer and beat the butter on high speed for 45 seconds.
Slowly add in the sugar and continue beating until the two ingredients are creamed together.
Add the eggs, one at time, beating on low speed after each addition.
Use a rubber spatula and fold in the cinnamon and pepper.
Add in the orange zest and carrots and stir well to incorporate the flavors.
Place the flour, baking powder and salt in at sifter.
Sift together into a separate bowl.
Stir half of the flour mixture into the egg mixture.
Fold in the pineapple and walnuts.
Finish mixing in the rest of the flour mixture into the batter.
Spray 2 loaf pans with the non stick cooking spray.
Fill both pans with the batter.
Bring the oven temperature to 350 degrees.
Bake the loaves 25 minutes or until a nice golden brown on top and toothpick inserted in the center comes out clean.