Pineapple Chocolate Chip Bread

This is a delicious alternative to banana bread. Not too sweet however tangy and the dark chocolate chips add just the right amount of richness, one would want in such a decadent bread. It's super moist texture makes for an irresistible crumbly loaf that will be devoured quickly.      

Pineapple Chocolate Chip Bread

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1 cup crushed pineapple, well drained  

3/4 cup caster sugar or coconut sugar

1/2 cup vegetable oil
1 teaspoon maple extract

2 eggs

2 cups unbleached all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

2/3 cup mini chocolate chips

Preheat oven to 350ºF (180ºC). Grease and flour and 9x5 inch baking loaf pan, and line with baking parchment paper. Set aside.

In a large bowl whisk together the drained crushed pineapple, sugar, vegetable oil and eggs.

In a medium bowl mix together the flour, baking powder, baking soda, salt and mini chocolate chips. Stir into the pineapple mixture, until just combined. 

Pour into the prepared baking loaf tin. Smooth the top with a butter knife and sprinkle some of the remaining crushed pineapple on top. 

Bake for 50 to 60 minutes or until a wooden pick inserted into the centre comes out clean. Allow to cool for 10 minutes; remove from the baking tin. Transfer to a wire rack to cool completely. 

Notes: When draining the tin of crushed pineapple you may choose to either discard the pineapple juice extracted or save it for another recipe. It is best to let the the bread cool completely and rest a bit before slicing due to the texture. It's texture is reminiscent of a carrot cake.