Pineapple John is a legend. Rumor on Waikiki was that he was the son of Lono, the ancient Tiki God of Fertility and Peace who descended to Earth on a rainbow to marry Laka. Huh ? John would surf all day and at night would hang out with all the other son’s and daughters of the four Hawaiian God’s on the family’s Ainoke plantation, he eventually became friends and married one of the other Tiki God’s (Kanes) daughters who loved to utilize pineapples to bake breads and the rest is history. They visited us recently and gave us this delicious Pinneapple Carrot Bread that was in the shape of a Tiki God. Thanks, Aloha to you both!
One-half cup granulated sugar
One-teaspoon baking soda
Three-quarters teaspoon baking powder
One-teaspoon ground cinnamon
One-quarter teaspoon ground cloves
One-quarter teaspoon ground nutmeg
One-quarter teaspoon salt
One-third cup vegetable oil
One cup chopped walnuts
One-half cup chopped, drained pineapple
One-half cup raisins (optional)
One cup finely grated large carrot
Preheat oven to 350° and grease a 9-by-5-inch loaf pan. Coat the pan with flour, tapping out the excess. In a bowl, whisk together flour, sugar, baking soda, baking powder, spices, and salt. Stir well. In a small bowl, whisk together the oil and eggs until blended, and then stir the egg mixture into the flour with a rubber spatula. Fold in the walnuts, pineapple, and grated carrot. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 45 minutes, or until a toothpick inserted in the center comes out clean. Let cool until easy to handle, and turn out onto a rack. Can frost if desired.
Sherwood Forest Bed and Breakfast