Ingredients:
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup unsalted butter, at room temperature
2 eggs
1 teaspoon vanilla extract
1 cup crushed pineapple, drained
1/2 cup chopped pecans (optional)
Instructions:
Preheat the oven to 350 degrees F (175 degrees C) and grease a 9×5 inch loaf pan.
In a medium mixing bowl, combine flour, baking powder, baking soda, and salt.
In a separate mixing bowl, cream together butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition.
Stir in vanilla extract and crushed pineapple.
Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
If desired, fold in chopped pecans.
Pour the batter into the prepared loaf pan.
Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool for 10 minutes in the pan before removing it from the pan and letting it cool completely on a wire rack.