Pineapple Bread Recipes

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.

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.

Steps:

• Preheat the oven to 350 degrees F. Grease two 8 1/2-by-4 1/2-by-2 1/2-inch loaf pans with cooking spray.
• Combine the flour, baking soda, cinnamon, baking powder, salt, nutmeg and allspice in a small mixing bowl.
• Beat the sugar, eggs, oil and vanilla in a medium bowl until well combined. Mix in the zucchini and pineapple. Add to the dry ingredients and mix well. Stir in the raisins.
• Pour half the batter into each loaf pan. Bake, rotating the pans halfway through, until a toothpick inserted in the center comes out clean, about 50 minutes. Let the bread cool in the pans for 5 minutes, then carefully turn out the loaves to finish cooling on a wire rack.

Steps:

• Preheat the oven to 350 degrees F. Butter a 1.5-quart casserole dish.
• In a large bowl with an electric mixer, cream together the butter and sugar until light and fluffy, about 3 minutes. Then add the eggs one at a time, incorporating fully between each addition. With the mixer on low, beat in the pineapple just until incorporated. With a rubber spatula, fold in the bread. Pour it into the prepared dish.
• Bake in the oven until golden brown and set, 50 to 60 minutes.

Steps:

• In the bread baking pan container, combine undrained pineapple, water, margarine, salt. Add flour and Splenda. Make indentation on the top of dry ingredients and pour in yearst. Follow bread machine instructions for 1 1/2 pound loaf. Add pecans, when "add ingredients" beeps. Continue following machine instructions. When done, remove the loaf and place on the wire rack to cool. Cut into 12 slices. Enjoy!

Steps:

• In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Just before final kneading (your machine may audibly signal this), add the pineapple if desired.

Steps:

• Preheat the oven to 375˚F (190˚C). Generously grease a 9 x 4 (22 x 10 cm) loaf pan with oil.
• In a large bowl, sift together the flour, sugar, baking soda, baking powder, cinnamon, cardamom, ginger, cloves, and salt. Add the oats and whisk to combine.
• In a separate large bowl, combine the shredded carrots, pineapple, eggs, and melted butter. Mix well.
• Add the wet ingredients to the dry ingredients and stir until there are no dry clumps left. Gently fold in the walnuts, if using.
• Pour the batter into the prepared loaf pan and smooth the top.
• Bake for 1 hour, until a toothpick inserted in the center of the bread comes out clean.
• While the bread is baking, make the Greek yogurt "frosting": In a small bowl, combine the Greek yogurt, maple syrup, and 2 tablespoons of the reserved pineapple juice. Stir until well incorporated. Chill in the refrigerator until ready to use.
• Remove the bread from the oven and allow to cool for 10 minutes, until safe to handle. Remove from the loaf pan and let cool completely on a wire rack.
• Slice the bread and serve with a smear of frosting.
• Enjoy!

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.

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.