To all the naysayers that find pineapple and cheese together loathsomely perplexing, I give you... Pineapple Cheese Bread and before you recoil, I implore you to try this admirable recipe, not only in hopes to change your culinary perception but rather to savour it's super moist, semi-sweet, spongy cheesy merit of goodness that quite respectfully may rival all other loaves. I had a few skeptics in the house however once made the whole loaf disappeared quickly and quietly with resounding requests to make another soon.
Pineapple Cheese Bread
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2 1/4 cups unbleached all purpose flour
1/2 cup white sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cup shredded sharp cheddar cheese
1 egg
3/4 cup milk
1/4 cup light olive oil
1 cup canned crushed pineapple, undrained
extra shredded cheese
Preheat oven to 350ºF (180ºC). Grease and lightly flour a 9 x 5 x 3 inch loaf tin and line the bottom with baking parchment paper.
In a large bowl sift together the flour, white sugar, baking powder, baking soda and salt. Stir in the shredded cheddar cheese.
In another bowl beat together the egg, milk, olive oil and crushed pineapple. Add the liquid mixture to the dry ingredients and beat for about half a minute, the batter will be lumpy, spoon batter into the prepared loaf tin. Smooth the top and sprinkle with shredded cheese.
Bake in the preheated oven for 50 to 60 minutes or until a toothpick inserted in the centre comes out clean.
Notes: darker pans cook things more quickly than lighter pans so adjustments with baking times may be needed.