Preheat the oven to 170°C using upper and lower rod.

Chop walnuts coarsely in a chopper on pulse mode or chop with a knife. Keep aside.

Open the pineapple can and drain the syrup. We don't need the syrup. Add the pinepple slices to the chopper and chop until fine. keep aside.

In a mixing bowl, add sugar, eggs, vanilla and salt and beat using an electric beater until double in volume (airy and fluffy)and light yellow in color.

add baking soda, plain flour and pineapple paste. Beat for a minute until there are no lumps.

Lastly, fold in walnuts.

Transfer to a bread pan lined with baking paper.

Bake at 170°C for 35-40 minutes using the upper and lower rod until the toothpick inserted comes out clean.

Take out and allow to come to room temperature before de-molding and slicing.

Enjoy!