Pineapple Nut Bread Recipes

PINEAPPLE BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
• Beat eggs slightly. Add butter and sugar. Beat smooth. Stir in pineapple and vanilla.
• In separate bowl put flour, baking powder, soda, salt, and walnuts. Stir well and pour into pineapple mixture. Stir to moisten. Pour into greased 9x5x3 inch loaf pan.
• Bake in 350 degree F (175 degree C) oven for 1 hour. Test with toothpick. Let stand 10 minutes. Remove from pan. Cool and wrap.

PINEAPPLE BREAD

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F. Grease and flour a loaf pan .
• Cream the butter and sugar in a large mixing bowl until light and fluffy.
• Beat in the eggs, one at a time, and blend well after each addition.
• Stir in the pineapple.
• Sift the flour, baking powder, and salt together in a medium bowl.
• Stir in the nuts.
• Add the dry ingredients to the wet ingredients and mix just until moistened. Do not over mix.
• Pour the batter into the prepared pan.
• Bake for 50 to 65 minutes, or until risen, browned, and a toothpick comes out clean.
• Let cool for a few minutes in the pan before turning out onto a cooling rack. Let cool completely before slicing, serving, and storing.

PINEAPPLE NUT BREAD

Steps:

• Preheat your oven to 350 degrees.
• Spray (2) 9 x 5 x 3 loaf pans with nonstick cooking spray.
• Set aside.
• In your Kitchen Aid Mixer, mix together the butter and sugar.
• Add the eggs, one at a time, beating well after each addition.
• Sift the dry ingredients.
• Alternate adding the dry ingredients with the crushed pineapple wit the juice and mixing.
• When everything is incorporated well, add the chopped nuts and give it a good stir.
• Pour the batter evenly into the 2 loaf pans and bake for 50-55 minutes or until the loaf is light golden brown on the edges and a tooth pick inserted into the loaf comes out clean.
• Remove from the oven and let cool in the pans for 10- 15 minutes.
• Carefully run a knife around the edges of the pan and remove the loaves from their pans, and place on a cooling rack to finish cooling.
• This bread is delicious warm from the oven, but harder to slice.
• It may be served warm or room temperature with butter.
• *To freeze: Let the loaf cool completely and then store in a freezer friendly plastic container or bag.
• Enjoy!

MOIST PINEAPPLE BANANA BREAD

Steps:

• In a large bowl, combine the flour, sugar, salt, baking soda and cinnamon. In another bowl, whisk the eggs, oil and vanilla; add pineapple and bananas. Stir into the dry ingredients just until moistened. Pour into two greased 8x4-in. loaf pans., Bake at 350° for 60-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.

PINEAPPLE NUT BREAD

Steps:

• In a large bowl, combine the flour, brown sugar, baking powder, salt and baking soda. Set aside half of the flour mixture. In a small bowl, whisk butter and eggs. Stir into the dry ingredients just until moistened. Fold in pineapple and nuts. Gradually add the reserved flour mixture. , Pour into a greased 8x4-in. loaf pan. Combine sugar and cinnamon; sprinkle over loaf. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

PINEAPPLE NUT BREAD

Steps:

• Preheat oven to 350F and grease a 9 x 4" loaf pan.
• Sift first five ingredients together; stir in remaining ingredients.
• Pour into prepared pan and bake for 1 1/4 hours or until bread tests done.

FRESH PINEAPPLE NUT BREAD

Steps:

• Sift together the first four ingredients.
• Add nuts to the dry mixture.
• Cream together sugar, butter and eggs until fluffy.
• Stir in half the flour mixture.
• Add pineapple.
• Blend in the remaining flour mixture and pour onto a well greased 9x5x3 inch pan.
• Combine 2 tbsp sugar and 1/2 tsp cinnamon and sprinkle on top of the bread mixture.
• Bake at 350 degrees for one hour.

PINEAPPLE LOAF

Steps:

• Drain pineapple, reserving 1/4 cup juice; set aside. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In a small bowl, whisk the pineapple, reserved juice, egg, milk and butter. Stir into the dry ingredients just until moistened. Fold in walnuts., Pour into a greased 8x4-in. loaf pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

BANANA PINEAPPLE NUT BREAD

Steps:

• Combine flour, sugar, soda, cinnamon, pecans and salt in large bowl; set aside.
• In another bowl, mix vanilla, eggs, oil, bananas and pineapple.
• After blending, add liquid mixture to dry mixture and stir until well blended.
• Pour into two greased and floured loaf pans.
• Bake at 350 degrees for 60-70 minutes or until toothpick inserted near center comes out clean.
• Cool in pans on wire rack for 10 minutes before removing.
• Continue to cool on wire rack.
• (Cooking time does not include cooling time).
• Store in airtight container or plastic wrap.

PINEAPPLE NUT BREAD- GRANDMA'S

Steps:

• 1. Preheat oven to 350 degrees. In large bowl, beat butter with 2 cups sugar until well blended (mixture may not blend together completely). Add eggs, one at a time, beating well after each addition. Add flour, baking powder, soda, buttermilk, and vanilla and beat until combined. Stir in walnuts and thoroughly drained pineapple.
• 2. Spray two 9 by 5 inch glass loaf pans with nonstick baking spray. Divide batter among pans. Bake at 350 degrees for 55-65 minutes until loaves are browned and toothpick inserted in center comes out clean.
• 3. In small bowl, combine 1/2 cup sugar with 3 tablespoons reserved pineapple juice and mix well. Drizzle this mixture over the hot quick breads. Let stand for 10 minutes, then run a knife around the sides to make sure the bread is loose from the pan. Carefully remove from pans, place on wire racks, and let stand until cool. Store tightly covered at room temperature.

PINEAPPLE NUT BREAD

Steps:

• 1. Put raisins in bowl. Cover with boiling water to plump.
• 2. Drain water and throw away the water.
• 3. Cream butter and sugar.
• 4. Add eggs and beat well.
• 5. Blend in pineapple.
• 6. Sift in dry ingredients and mix well.
• 7. Add raisins and nuts.
• 8. Mix together.
• 9. Place batter in a greased bread pan.
• 10. Prepare the topping. Mix together 2 Tbsp sugar and 1/2 tsp cinnamon.
• 11. Sprinkle topping over the batter.
• 12. Bake 350 degrees 60 to 70 minutes until a toothpick comes out clean.

PINEAPPLE NUT BREAD

Steps:

• Combine eggs, sugar, oil, juice and pineapple. Mix well.
• Sift together baking powder and flour and mix into pineapple mixtures. Fold in nuts. Pour into greased and wax paper lined 9 x 5 inch loaf pan and bake at 350 degrees until toothpick inserted comes out clean, about 50 minutes. Or fill greased muffin cups 3/4 full and bake at 350 degrees for 25 minutes.

PINEAPPLE-RAISIN NUT BREAD

Steps:

• In a large bowl, combine the flour, sugars, cinnamon, baking soda, baking powder, salt and cloves. In a small bowl, whisk the oil, pineapple, eggs and extract. Stir into dry ingredients just until moistened. Fold in pecans and raisins. , Spoon into two greased 8x4-in. loaf pans. Bake at 325° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.