1/2 cup chopped toasted pecans, (see Tips), plus more for topping if desired
Preheat oven to 400°F for muffins, mini loaves and mini Bundts or 375°F for a large loaf. Coat pan(s) (see "Pan Options") with cooking spray.
Prepare Quick-Bread Dry Mix.
Whisk eggs, buttermilk, brown sugar, butter, oil and vanilla in a large bowl until well combined.
Make a well in the center of the dry ingredients, pour in the wet ingredients and stir until just combined. Add pineapple and pecans. Stir just to combine; do not overmix. Transfer batter to the prepared pan(s). Top with additional pecans, if desired.
Bake until golden brown and a wooden skewer inserted into the center comes out clean, 22 to 25 minutes for muffins or mini Bundts, 35 minutes for mini loaves, 1 hour 10 minutes for a large loaf. Let cool in the pan(s) for 10 minutes, then turn out onto a wire rack. Let muffins and mini Bundts cool for 5 minutes more, mini loaves for 30 minutes, large loaves for 40 minutes.
Per serving :
9 g Fat;
2 g Sat;
4 g Mono;
41 mg Cholesterol;
31 g Carbohydrates;
5 g Protein;
2 g Fiber;
182 mg Sodium;
93 mg Potassium
2 Carbohydrate Serving
Exchanges: 1 starch, 1 other carb, 1.5 fat (mono)
Tips & Notes
Make Ahead Tip: Store, individually wrapped, at room temperature for up to 2 days or in the freezer for up to 1 month.
Tips: No buttermilk? Mix 1 tablespoon lemon juice into 1 cup milk.
To toast walnuts, pecans or hazelnuts, spread nuts onto a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes. To toast sliced almonds, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Each of these recipes will make:
1 large loaf (9-by-5-inch pan)
3 mini loaves (6-by-3-inch pan, 2-cup capacity)
6 mini Bundt cakes (6-cup mini Bundt pan, scant 1-cup capacity per cake)