One bite of this, and you’ll be hooked for life!

Servings: 8

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup crushed pineapple, drained
1/4 cup pineapple juice
1/2 cup chopped walnuts (optional)

Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, cream the butter and sugar together until light and fluffy.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Gradually add the dry ingredients to the wet mixture, alternating with the pineapple juice, mixing until just combined.

Fold in the crushed pineapple and walnuts, if using.

Pour the batter into the prepared loaf pan and smooth the top.

Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

For a spicier version, add a teaspoon of ground cinnamon or nutmeg to the dry ingredients. You can also substitute the walnuts with pecans or omit the nuts altogether for a nut-free version. If you prefer a more citrusy flavor, add a tablespoon of lemon or lime zest to the batter. For a healthier twist, try using whole wheat flour in place of half of the all-purpose flour.