Ingredients

• 1/4 cup pine nuts, toasted
• 1 2/3 cups all-purpose flour
• 1/4 cup cornmeal
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, room temperature
• 1 cup Splenda Sugar Blend for Baking
• 1 teaspoon orange zest or 1 teaspoon lemon zest
• 4 eggs, room temperature
• 1/4 cup olive oil
• 2 teaspoons vanilla extract

Instructions

1. Preheat oven to 325°F Coat a 9x5 loaf pan with nonstick cooking spray.

2. Gind toasted pine nuts in food processer; add the flour, cormeal, baking powder and salt and process to sift, about 10 seconds. Remove to a bowl and set aside.

3. Process butter, sugar and zest till creamy, scraping the sides of processer as necessary.

4. In measuring cup combine the eggs, oil and vanilla extract. With processer running, gradually add the egg mixture untill incorporated.

5. Add the dry ingredients evenly to the food processed work bowl and pulse just until combined about 4 to 5 times (do not over process).

6. Pour batter into loaf pan. Bake in the center of the oven for 1 hour 15 minutes or until a tooth pick inserted in center comes out clean (orignal recipe called for 90 minutes, but mine is also done at 75 minutes).

7. Cool 5 minutes in pan, then remove and finsh cooling on rack.

8. Enjoy!