PINEAPPLE NUT BREAD

Preheat oven to 350°F (175°C) and grease a loaf pan thoroughly.

Whisk together all-purpose flour, bran, baking powder, baking soda, and salt in a large mixing bowl until evenly combined.

In a separate bowl, combine the pineapple with its juices and the honey or sugar, stirring until the sweetener dissolves completely.

Pour the pineapple mixture into the dry ingredients and stir gently until just combined; do not overmix.

Fold in the chopped roasted peanuts (or walnuts) carefully until distributed throughout the batter.

Transfer the batter to the prepared loaf pan, smoothing the top gently with a spatula.

Bake at 350°F for 45–50 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Cool the bread in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before slicing.