Pineapple Bread

Happy Monday everybody! It's been a long week already over here. Can't say it's anything exciting, per se, but it feels like there's always something to be done. I can tell that winter is just a stone's throw away...the sky is looking grey, and I've already added one of my Nana's quilts to the bed. I am excited, though, because Dave has a conference in Toronto this weekend, and I found a good hotel for 50 bones...at least 1/2 of what it would normally be. So hopefully we'll get some nice time just the two of us. Also, Dave said I can have American Thanksgiving here, and we're inviting a few friends. So I'll be going into party planning mode these next few weeks! Which is SO much fun. But tomorrow is another one of Dave's morning meetings, which means a breakfast for the boys. This week I made a loaf of Pineapple Bread! This is MY recipe, so I'm kind of proud of it. (PS, sorry about the bad pictures...was using the CPU camera.)

1/2 cup (1 stick) butter (melted)
1 tsp vanilla
1 tsp rum ex (opt)
2 eggs
8 oz can pineapple (not drained)
3/4 cup sugar
2 cups flour
2 tsp baking powder
1 tsp. salt
1/4 tsp. nutmeg
1 tsp ginger
3/4 cup coconut (optional)
1/2 cup nuts (optional)

Stir together your butter, eggs, and extract. Make sure you let your butter cool down so it doesn't cook the eggs. Stir in your Pineapple and its juice, then add the sugar. Add to it your dry ingredients, mixed well, until a nice batter forms. Add coconut or nuts if desired (I didn't because I didn't have any...but I bet it'd be good! Especially toasted...) reserving some to sprinkle on top. Pour into a greased loaf pan, and bake in a 350 oven for 45-55 minutes. Should be golden brown on top, with a toothpick inserted in the middle coming out clean. Let cool, slice, and enjoy! Or, wrap in foil and keep for a few days.

This made the house smell soooo good. It was super buttery, so you could maybe cut down on the butter, or cut it with oil, but this is how I made it and it was delicious. I hope everyone enjoys it. Best of all- Super cheap. I think everyone has a can of pineapple sitting in the recesses of their pantry, and if not they're cheap. We had everything we needed to make this in our kitchen. How great is that? Plus, it's fairly low in sugar (in fact, you could probably cut it even more) and hey, it's fruit, right? Enjoy!