Pineapple Sage Bread

My garden is full of glorious ingredients that I don't have time to use. Fortunately, I have some wonderful artsy/foodie friends who enjoy cooking and photography and were willing to take the time to find a use for pineapple sage. Enjoy their photos and recipe below!

Pineapple Sage Bread

Ingredients:

1 cup butter, room temperature
1 cup sugar
1/4 cup honey
5 eggs
3 Tbsp. chopped fresh pineapple sage leaves
2 tsp. grated lemon peel
4 Tbsp. well-drained, chopped pineapple
1 tsp. baking powder
2 cups flour

Preheat oven to 325 degrees.

Cream the butter and the sugar until light and fluffy. Mix in the honey. Add the eggs one at a time, making sure to mix for one minute after each addition. Mix in the pineapple sage, pineapple, and lemon peel.

Stir the flour and baking powder together and add to the butter mixture. Fold together gently, until just blended. Pour into four miniature loaf pans (6 inches by 3 1/4 inches by 2 inches).

Bake for approximately 45 minutes, or until golden brown. (A toothpick inserted in the middle should come out clean.) Cool for 10 minutes on a rack, then turn out of pans and continue to cool.

Photos courtesy of Lynden Weimerskirch, recipe courtesy of Emmalie Eckhart