Pineapple Pecan Bread

1 stick butter

2/3 cup sugar

2 eggs

1-1/2 c. flour

1 tsp. salt

1/4 tsp. baking soda

8 oz. pineapple preserves (but you can use other preserves: apricot, strawberry…whatever you like)

1/4 cup sour cream

1 cup pecans, roughly chopped

Preheat the oven to 350*.

In the Kitchenaid, cream together the butter and sugar until light. Add the eggs one at a time, mixing thoroughly.

Mix in the preserves, sour cream and pecans. NOTE: if the pecans are nice big pieces, you can run the risk of them sinking to the bottom of the batter and all winding up at the bottom of each slice of bread rather than studding the bread all over. Personally, I kind-of like the pecans winding up at the bottom because it’s a nice crunchy part of each slice. If you don’t, take a small bowl and add a tablespoon of flour to all the pecan pieces. Make sure all the pecan pieces get coated, then add them to the batter. Flouring the pecan pieces helps them stay suspended in the batter while the bread cooks.

In a separate bowl, mix together the flour, salt, and baking soda – then add it to the Kitchenaid bowl so that everything is together. Mix until well incorporated but don’t overmix.

Line a loaf pan with parchment paper and fill with the batter (you could flour and butter the pan rather than using the paper, but I like being able to lift it all out without having to worry about any sticking):

Bake at 350* for 45 minutes – 1 hour, until nice and golden brown.

Soooo good!: