Pineapple Nut Bread

2 Tbsp butter 1 cup honey 1 egg 2 1/4 cups all purpose flour 3 tsp baking powder 1/2 tsp salt 1 cup All-Bran (or Bran Flakes) 1 cup pineapple juice 3/4 cup nut meats (I used walnuts) Blend the butter and honey. Add the egg and beat well. Sift together the dry ingredients. Mix 1/2 cup of the flour mix and toss with the nut meats. Add about half the dry ingredients to the egg and honey mixture and incorporate well. Add the All-Bran and pineapple juice, then, the remaining flour and nuts. Pour into a well greased loaf pan, the bottom of which has been lined with wax paper*. Bake in a moderate oven (300-325°F) for one and a quarter hours. *Here, I omitted the wax paper and floured the bottom of the loaf pan. It easily released the bread. After a few days, the bread with the All-Bran was a bit more moist than the Bran Flakes. I think if you wanted to elevate this a little, you could add a small (8 oz) can of crushed pineapple, too. Add that when you add the nuts, and mix it well. You may also need to bake the bread a little longer, 10 to 15 minutes, if you add some crushed pineapple.