2 cups all-purpose flour (240 g)
1 teaspoon baking powder (5 mL)
½ teaspoon baking soda (2.5 mL)
¼ teaspoon salt (1 mL)
¼ cup butter or margarine, softened (60 g)
¾ cup sugar (150 g)
1 egg
1 tablespoon grated orange peel (5 mL)
¼ cup orange juice (60 mL)
1 can (8 oz.) DOLE® Crushed Pineapple, undrained (227 mL)
1 cup seedless or golden raisins (150 g)
1 cup chopped walnuts, toasted (150 g)

Combine flour, baking powder, baking soda and salt in medium bowl; set aside.

Beat together butter and sugar in large bowl until light and fluffy. Beat in egg, orange peel and orange juice. Alternately stir in one-third flour mixture and one-half undrained crushed pineapple until just blended, ending with flour. Stir in raisins and walnuts.

Pour batter into 9 x 5 inch long loaf pan sprayed with nonstick vegetable cooking spray.

Bake at 350°F (175°C), 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes, remove from pan and cool completely on wire rack.