Pineapple Loaf Recipes

Steps:

• Combine first 5 ingredients.
• Beat remaining ingredients together in a large bowl until blended.
• Add dry ingredients stirring until thoroughly combined.
• Spread in two greased 81/2x41/2 loaf pans dividing evenly.
• Bake at 350°F for 60-70 minutes or until toothpick inserted in centre comes out clean.
• Cool 15 minutes in pan then remove to rack to cool completely.

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:

• 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.

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.

Steps:

• Preheat oven to 350 degrees F. Spray a 9 by 5-inch loaf pan with cooking spray and set aside.
• Remove 3 pineapple slices from the can and reserve the juice and set aside. Chop remaining pineapple slices into small pieces and set aside.
• In a large bowl combine the cake mix, eggs, and 1 can of pineapple juice. Blend with an electric mixer on low speed for 30 seconds. Scrape down the sides of the bowl and beat for 3 minutes on medium speed. Stir in the chopped pineapple and combine well. Pour into the prepared loaf pan.
• Bake in the preheated oven until a toothpick, inserted into the center of the cake, comes out clean, about 45 to 50 minutes. Remove and cool completely.
• In a small pot over medium heat combine the reserved pineapple juice and 1/4 cup of water. Add the brown sugar and butter and bring to a simmer. Add the remaining 3 pineapple rings and saute for 4 minutes or until the sauce thickens slightly. Remove from the heat. Reserve.
• To serve, remove the pound cake from the pan and transfer it to a serving plate. Arrange pineapple rings on top and secure with toothpicks, if necessary. Pour the sauce over the cake and serve.

Steps:

• Preheat the oven to 350 degrees F.
• Butter all sides of a 9-by-5-inch nonstick loaf pan, then pour the melted butter into the bottom of the pan. Scatter the dark brown sugar evenly over the melted butter. Arrange 7 slices of pineapple and the maraschino cherries in your preferred design along the bottom and up the sides of the pan, halving the slices as necessary. Place the pan in the refrigerator to chill while the batter is prepared. (This will allow the fruit to set in the butter and minimize shifting when the batter is poured into the pan.)
• Cream the granulated sugar, lemon zest and 2 sticks room-temperature butter in the bowl of a stand mixer fitted with a paddle attachment on medium-high speed, scraping the bowl down halfway through, until pale and fluffy, about 6 minutes.
• Meanwhile, whisk together the flour, baking powder and salt in a medium bowl and set aside.
• With the mixer on medium high, add the eggs and egg yolk in 1 at a time, making sure they are fully incorporated between each addition. Reduce the speed to medium-low and add the vanilla and 1/4 cup sour cream; mix until incorporated. Add half of the dry ingredients and mix until just incorporated, then repeat the steps with the remaining sour cream and dry ingredients, making sure to scrape the bowl down between each addition. Add the chopped pineapple and mix until just incorporated, about 15 seconds.
• Remove the prepared loaf pan from the refrigerator and carefully pour in the batter, being careful not to shift the assembled fruit. Using a small offset spatula, carefully spread the batter into the corners and smooth out the top. Give the pan 5 to 10 taps on the counter to release any large air pockets.
• Place a sheet pan on the bottom oven rack and bake the cake on the middle rack until the top is deep golden brown and a cake tester or knife inserted in the center comes out clean, 1 hour 20 minutes to 1 hour 25 minutes. Allow the cake to rest for 30 minutes before inverting onto a serving plate.

Steps:

• Cream butter, sugar and egg.
• Add orange juice and rind and mix well.
• Sift flour, baking soda, and salt.
• Add to creamed mixture and then stir in pineapple and pecans.
• Pour into a greased 9" by 5" loaf pan.
• Let stand while oven heats to 350 degrees.
• Bake for 45 minutes.

Steps:

• Preheat oven to 350 degrees.
• Lightly grease a 9x5 inch loaf pan.
• In a large bowl, combine sugar, eggs, oil, pineapple juice and pineapple.
• Mix well.
• Sift together baking powder and flour.
• Stir flour mixture into pineapple mixture.
• Fold in Macadamia nuts.
• Pour batter into greased pan.
• Bake in preheated oven for 50 to 60 minutes, or until a toothpick inserted into center of loaf comes out clean.
• Makes one 9x5 loaf.

Steps:

• Preheat oven to 350 degrees. Spread coconut on a rimmed baking sheet. Bake until lightly toasted, tossing occasionally, 6 to 10 minutes; set aside. Butter and flour a 9-by-5-inch (8-cup) loaf pan; set aside. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
• Using an electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Reduce speed to low, and alternately add flour mixture in three parts and sour cream in two, beginning and ending with flour mixture. Mix just until combined (do not overmix).
• Using a rubber spatula, fold pineapple and 1 cup coconut into batter. Spoon into prepared pan, and smooth top; sprinkle with remaining 1/2 cup coconut. Bake until a toothpick inserted in center comes out clean, 65 to 70 minutes (cover pan with foil halfway through). Let cake cool in pan 15 minutes. Remove from pan, and transfer to a wire rack to cool completely.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
• Beat eggs, oil, and sugar in a large bowl. Stir in zucchini, pineapple, and vanilla.
• In another bowl, measure and combine flour, soda, baking powder, salt, cinnamon, nutmeg, and nuts. Pour all at once into batter. Stir to moisten. Pour into greased loaf pan.
• Bake in 350 degree F (175 degree C) oven for 1 hour until bread tests done. Cool for 10 minutes. Turn loaf out of pan to cool on rack. Wrap. Cut in thin slices and spread with butter.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix ground beef, bread crumbs, bell peppers, onion, egg, 1/3 cup ketchup, 1/4 cup pineapple preserves, 1/4 cup brown sugar, garlic powder, and Worcestershire sauce in a food processor until combined; put into a bread pan.
• Bake in preheated oven for 30 minutes.
• Stir 1/3 cup ketchup, 1/4 cup pineapple preserves, and 1/4 cup brown sugar together in a bowl; pour over the meatloaf.
• Continue baking until no longer pink in the center, about 20 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Steps:

• In a small bowl, beat the egg, sugar and vanilla. Combine the flour, cinnamon, baking soda and nutmeg; add to egg mixture alternately with pineapple. Beat just until combined., Pour into a 9x5-in. loaf pan coated with cooking spray. Bake at 350° for 30-35 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. , For frosting, in a small bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually beat in confectioners' sugar until smooth. Spread over top and sides of cake; sprinkle with walnuts.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch pan with vegetable oil spray.
• In a large bowl, combine cake mix and pineapple (with juice). Mix until well blended.
• Pour batter into prepared 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 25 minutes or until golden brown. Let cool.
• Serve with whipped topping

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:

• In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. , Combine the flour, salt and baking powder; add to creamed mixture until well blended. Stir in pineapple, cherries and nuts. Pour into three greased and floured 8x4-in. loaf pans., Bake at 325° for 1-1/4 hours or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Steps:

• Combine first 5 ingredients. Beat remaining ingredients together in large bowl until blended.
• Add dry ingredients stirring until thoroughly combined. spread in two greased 8 1/2 x 4 1/2 -inch loaf pans, dividing evenly.
• Bake at 350F for 60-70 minutes, or until a toothpick inserted in center comes out clean.
• Cool 15 minutes in pan, then remove to rack and cool completely.