PINEAPPLE NUT BREAD
I have had this recipe since 1980, and my family loves it. Use whatever type of nuts you like.
Provided by Rhonda Kelly
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h25m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch loaf pan.
- Beat brown sugar and butter with an electric mixer in a large bowl until light and fluffy. Add eggs one at a time, blending the first into the brown sugar mixture before adding the other.
- Sift flour, baking powder, salt, and baking soda together in a separate bowl. Stir about half the flour mixture into the brown sugar mixture. Pour pineapple with its juice into the brown sugar mixture and stir; add remaining flour mixture and stir just until a batter forms. Fold pecans and raisins into the batter; pour into prepared loaf pan.
- Mix white sugar and cinnamon together in a small bowl; sprinkle over the batter in the loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 356.6 calories, Carbohydrate 54.2 g, Cholesterol 57.9 mg, Fat 14 g, Fiber 2.6 g, Protein 6.3 g, SaturatedFat 3.9 g, Sodium 360.5 mg, Sugar 26.6 g
FRESH PINEAPPLE UPSIDE DOWN CAKE
The classic pineapple upside down cake made with fresh pineapple. Serve with dollops of creme fraiche.
Provided by Veruschka
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 1h10m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (205 degrees C).
- Melt the butter. Brush a little bit of the butter on the inside of a 9-inch cake pan.
- Mix 5 tablespoons of the butter with the dark brown sugar and 1/4 cup of the pineapple juice. Place this mixture in the bottom of the cake pan. Arrange the pineapple rings on the brown sugar mixture in a decorative pattern (be creative). Set pan aside.
- Stir together the flour, salt, white sugar, and baking powder.
- Separate the eggs. Beat the whites until stiff but not dry.
- Beat two of the egg yolks until lemony yellow. Stir in the remaining 1/2 cup pineapple juice, vanilla, and remaining melted butter. Add this mixture to the flour mixture. Gently fold in the egg whites. Pour batter over the top of the brown sugar and pineapple rings.
- Bake in the preheated oven until cake springs back when lightly touched with a finger, about 30 minutes. Let cake cool in pan for 10 minutes then cover pan tightly with a serving dish and invert so that the pineapple side is up.
Nutrition Facts : Calories 289.8 calories, Carbohydrate 41.3 g, Cholesterol 77 mg, Fat 13 g, Fiber 1 g, Protein 3.6 g, SaturatedFat 7.7 g, Sodium 282.3 mg, Sugar 27.3 g
REALLY MOIST PINEAPPLE LOAF
This is really moist and so good! The original recipe called for 1/3 cup butter, but I find that 1/4 cup works just fine and cuts down the fat a wee bit.
Provided by Kittencalrecipezazz
Categories Quick Breads
Time 1h
Yield 1 (9x5-in) loaf cake
Number Of Ingredients 10
Steps:
- Set oven to 350 degrees. Grease a 9 x 5-inch loaf pan (can use mini loaf pans also).
- In a bowl, cream butter, sugar, egg and rind for about 3-4 minutes).
- Add in orange juice concentrate; beat well until combined.
- Sift together flour, baking soda and salt.
- Add to the creamed mixture until combined.
- Stir in the crushed pineapple with juice.
- Add in nuts.
- Transfer to prepared baking pan.
- Bake for about 45 minutes, or until cake tests done.
PINEAPPLE BREAD
This is a great tasting loaf, fruity and nutty at the same time.
Provided by Carol
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h20m
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 285.6 calories, Carbohydrate 41 g, Cholesterol 51.3 mg, Fat 12 g, Fiber 1.2 g, Protein 4.7 g, SaturatedFat 5.5 g, Sodium 386.7 mg, Sugar 20.1 g
PINEAPPLE NUT BREAD
This lovely loaf has true Hawaiian taste with lots of luscious pineapple and macadamia nuts. Welcome your family and friends with a tempting slice today.-Brittany Jewette, Ewa Beach, Hawaii
Provided by Taste of Home
Time 1h5m
Yield 1 loaf (16 slices).
Number Of Ingredients 11
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.
Nutrition Facts : Calories 170 calories, Fat 8g fat (2g saturated fat), Cholesterol 32mg cholesterol, Sodium 194mg sodium, Carbohydrate 23g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.
SUGAR -FREE PINEAPPLE NUT BREAD
Make and share this Sugar -free Pineapple Nut Bread recipe from Food.com.
Provided by Steve P.
Categories Quick Breads
Time 1h20m
Yield 1 Loaf, 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Cream the butter or margarine until soft; add eggs and beat just until blended.
- Stir in pineapple, vanilla and 1 cup chopped nuts.
- Sift together flour, baking powder, soda, Splenda and salt; stir sifted mixture into pineapple mixture just until blended.
- Spoon batter into a well buttered loaf pan.
- Combine topping ingredients and sprinkle over batter.
- Bake for about 1 hour; To test for doneness, stick a toothpick into the center of the loaf, bread is done when it comes out clean; start checking after 45 minutes as cooking time can be less or more than 1 hour depending on liquid content of the pineapple which will vary.
Nutrition Facts : Calories 349.7, Fat 21.3, SaturatedFat 6.4, Cholesterol 73.2, Sodium 276.1, Carbohydrate 33.5, Fiber 2.7, Sugar 3.5, Protein 8
FRESH PINEAPPLE NUT BREAD
Make and share this Fresh Pineapple Nut Bread recipe from Food.com.
Provided by Theresa Thunderbird
Categories Breads
Time 1h15m
Yield 1 loaf
Number Of Ingredients 9
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.
SWEET BREAD WITH PINEAPPLE JAM
Sweet bread is a dessert my grandmother often had growing up. Back then they didn't have much, so meals and desserts were made with what they had on hand. I like to top the sweet bread with pineapple jam as a nod to Charleston, since the pineapple is the symbol of hospitality and is associated with the city.
Provided by Kardea Brown
Categories dessert
Time 1h50m
Yield 9 servings
Number Of Ingredients 13
Steps:
- Make the jam. Combine the pineapple, any pineapple juice, brown sugar, raisins, lemon juice, cinnamon stick and 1/3 cup water in a medium saucepan. Bring to a boil; reduce the heat to low and simmer, stirring frequently, until thickened, 30 to 45 minutes. Remove from the heat. Remove and discard the cinnamon stick, and let the jam cool slightly or to room temperature. (Jam can be made ahead and refrigerated.)
- Meanwhile, make the sweet bread. Preheat the oven to 350 degrees F.
- Pour the melted butter into an 8-inch square baking pan (cast-iron can be used too). Combine the cornmeal, granulated sugar, baking powder and salt in a large bowl. Pour the boiling water over the cornmeal. Add the milk and eggs and whisk until combined. Pour into the prepared pan. Bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Cut into squares and serve warm or at room temperature with the jam.
FRESH PINEAPPLE UPSIDE-DOWN CAKE
Steps:
- Preheat the oven to 350 degrees. Spread the almonds on a baking sheet and toast, shaking the pan occasionally, until lightly golden, 15 to 20 minutes. Set aside to cool. Turn the oven temperature down to 325 degrees. Stir together the melted butter, brown sugar and corn syrup and evenly coat the bottom and sides of a 10-inch glass pie plate with the mixture. When the almonds are cool, arrange around the bottom rim of the pie plate, with a few in the center, gently pressing them into the brown mixture. Arrange pineapple on top.
- In a mixing bowl, combine the pastry flour, granulated sugar, baking powder, baking soda and salt and thoroughly mix. In another bowl, whisk together the softened butter, sour cream, egg yolks and vanilla. Add to the dry ingredients and mix with an electric mixer at medium speed about 1 1/2 minutes, scraping down the sides of the bowl occasionally, until thick and smooth. Using a spatula, spread the batter evenly over the fruit, building up the outside edges so the cake will be level when baked.
- Bake 40 to 50 minutes, until golden brown and a tester inserted in the center comes clean. Transfer to a rack to cool 3 to 5 minutes (no longer) and then invert onto a serving plate, repositioning the fruit as necessary.
PINEAPPLE-RAISIN NUT BREAD
This sweet, dark bread from Jeanne Perdue of Houston, Texas has a nice level of spice that makes it perfect for the holiday season. It would be great for brunch or as an after-school snack for kids.
Provided by Taste of Home
Time 1h5m
Yield 2 loaves (12 slices each).
Number Of Ingredients 14
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.
Nutrition Facts : Calories 264 calories, Fat 14g fat (1g saturated fat), Cholesterol 26mg cholesterol, Sodium 180mg sodium, Carbohydrate 34g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.
PINEAPPLE BREAD
Easy to make. Stays moist for several days. Always a hit when I take it to work. Excellent breakfast breaed
Provided by Phyllisj
Categories Quick Breads
Time 1h
Yield 2 loaves
Number Of Ingredients 10
Steps:
- Beat eggs, sugar and oil.
- Add sifted flour, baking soda, baking powder and cinnamon.
- Mix in pineapple and walnuts or pecans.
- Pour into 2 loaf pans.
- Bake at 325 degrees for 50-60 minutes.
PINEAPPLE-NUT CAKE
The best cake with canned pineapple you will ever taste. Gets better each day. You can also put pecans on top of the cake.
Provided by Nancy Phillips Chalmers
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 1h
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x9-inch square baking pan.
- Put pineapple, flour, sugar, eggs, baking soda, and vanilla extract into a large bowl. Mix with an electric mixer at medium speed until well blended, about 1 minute. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes. Remove from the oven and let cool slightly while you make the icing, about 20 minutes.
- Mix cream cheese and butter for icing together in a bowl. Add powdered sugar, pecans, and vanilla extract; mix until combined. Spread over warm cake. Refrigerate if not serving immediately.
Nutrition Facts : Calories 497.8 calories, Carbohydrate 79.5 g, Cholesterol 61.7 mg, Fat 18.6 g, Fiber 1.9 g, Protein 5.8 g, SaturatedFat 7.4 g, Sodium 278.4 mg, Sugar 61.2 g
PINEAPPLE LOAF
My family loves this bread for snacks or with our meals as dessert. At Christmas, I used mini loaf pans and give them as gifts. -Betty Barker, Portland, Michigan
Provided by Taste of Home
Time 1h10m
Yield 1 loaf (12 slices).
Number Of Ingredients 10
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.
Nutrition Facts : Calories 248 calories, Fat 11g fat (3g saturated fat), Cholesterol 29mg cholesterol, Sodium 217mg sodium, Carbohydrate 34g carbohydrate (17g sugars, Fiber 1g fiber), Protein 6g protein.
BANANA PINEAPPLE NUT BREAD
A wonderful sweet bread. I always eat this with whipped cream cheese on top and a cup of coffee. MMMmmm....
Provided by Margo59
Categories Quick Breads
Time 1h20m
Yield 24 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 291.7, Fat 16.4, SaturatedFat 2, Cholesterol 26.4, Sodium 110.2, Carbohydrate 34.4, Fiber 1.8, Sugar 20, Protein 3.4
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