Pineapple Quick Bread

Ingredients:

• 2 cups all-purpose flour

• 1 ½ teaspoons baking soda

• 1 teaspoon salt

• 1 teaspoon ground cinnamon

• ¼ teaspoon ground nutmeg

• 1 cup sugar

• ½ cup unsalted butter, softened

• 2 large eggs

• 1 teaspoon vanilla extract

• 1 cup canned crushed pineapple, drained

• 1 cup chopped walnuts or pecans (optional)

• ¼ cup milk (or more as needed)

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Instructions:

1. Preheat the oven:

   • Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.

2. Prepare dry ingredients:

   • In a medium-sized bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Set this mixture aside.

3. Cream the butter and sugar:

   • In a large mixing bowl, cream together the softened butter and sugar using a hand mixer or stand mixer until light and fluffy, about 3-4 minutes.

4. Add the eggs and vanilla:

   • Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract.

5. Add the pineapple:

   • Gently fold in the drained crushed pineapple. If you like extra moisture in your bread, you can add a bit of the pineapple juice (just be sure to reduce the milk accordingly).

6. Combine dry and wet ingredients:

   • Gradually add the dry flour mixture to the wet ingredients, alternating with milk. Start and end with the dry ingredients. Mix until just combined, being careful not to overmix.

7. Add nuts (optional):

   • If you are using nuts, fold them into the batter.

8. Transfer to the pan:

   • Pour the batter into the prepared loaf pan, spreading it out evenly with a spatula.

9. Bake the bread:

   • Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If the bread starts to brown too quickly, cover it loosely with aluminum foil and continue baking.

10. Cool and serve:

    • Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!

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Tips:

• Storage: Keep the bread in an airtight container at room temperature for up to 3 days. It can also be refrigerated for up to 1 week or frozen for up to 3 months.

• Add-ins: You can customize the bread by adding raisins, shredded coconut, or even chocolate chips for a fun twist!

• Moisture: If the bread seems too dry, consider adding a tablespoon or two of extra milk or pineapple juice.

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This pineapple quick bread is a delightful, moist treat perfect for breakfast, snacks, or dessert. Enjoy the tropical flavor and the richness from the nuts!