Pineapple Pound Cakes

By bweber

Ingredients

• 1 cup white whole-wheat flour (see Tips)
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups chopped pineapple, fresh or canned, divided
• 1 tablespoon water or pineapple juice
• 1/2 cup sugar
• 3 tablespoons coconut oil, melted (see Tips)
• 1 teaspoon vanilla extract
• 2 large eggs

Details

Servings 12
Preparation time 20mins
Cooking time 50mins
Adapted from eatingwell.com

Preparation

Step 1

Preheat oven to 350°F. Line the bottoms of three 6-by-3-inch nonstick mini loaf pans with parchment paper; coat with cooking spray.

Whisk whole-wheat flour, all-purpose flour, baking soda and salt in a medium bowl.

Pulse 3/4 cup pineapple and water (or juice) in a mini food processor or blender until smooth, scraping down the sides as needed. Beat sugar, coconut oil and vanilla in a bowl with an electric mixer on medium-high speed until combined. Beat in the pureed pineapple and eggs. Finely chop the remaining 3/4 cup pineapple and fold it in.

Make a well in the dry ingredients and pour in the wet ingredients; fold until combined. Divide the batter among the prepared pans.

Bake the cakes until the tops are golden and a cake tester inserted in the center comes out clean, 30 to 35 minutes. Cool in the pans on a wire rack for 15 minutes. Loosen the edges and turn the loaves out onto the rack to cool completely before slicing.