Sugarfreepineapplenutbread Recipes

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:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Mix all-purpose flour, rice flour, stevia powder, baking powder, baking soda, and salt in a bowl.
• Beat bananas, almond milk, vegetable oil, and egg together in a bowl using an electric mixer until smooth. Stir banana mixture into flour mixture; fold in pine nuts and flax seeds. Pour batter into the prepared loaf pan.
• Bake in the preheated oven until a knife inserted in the center of the loaf comes out clean, about 1 hour.

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:

• Bake the cake in a 9x13-inch cake pan and allow it to cool completely. In a mixing bowl, stir together the dry pudding mix, cool whip and undrained pineapple. Mix until it's thoroughly combined. Spread over cooled cake and let it chill in the fridge for at least an hour.

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.

Steps:

• In a large mixing bowl, beat the sugars, oil and eggs until smooth.
• Stir in pineapple and extract.
• Combine the flour, cinnamon, baking soda, baking powder, salt and cloves; stir into egg mixture just until moistened.
• Fold in pecans and raisins.
• Spoon into two greased 8x4x2-inch loaf pans.
• Bake at 325 for 50-55 minute or until a toothpick inserted near the center comes out clean.
• Cool for 10 minute before removing from pans to wire racks.

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.

Steps:

• Drain pineapple, reserving 1/4 cup juice. Mix pineapple, pecans, 1.
• tablespoon lemon juice, 1/4 cup sugar substitute and cornstarch in bottom of a 8-inch square or 9-inch round cake pan; spread mixture evenly in pan.
• Beat margarine and 1/2 cup sugar substitute in medium bowl until fluffy;.
• beat in egg. Combine flour, baking powder, baking soda and spices in small.
• bowl. Add to margarine mixture alternately with buttermilk, 1/4 cup reserved.
• pineapple juice and remaining 1 tablespoon lemon juice, beginning and ending with dry ingredients.
• Spread batter over pineapple mixture in pan. Bake in a preheated 350 degree oven until browned and toothpick inserted in center comes out clean, about 25 minutes. Invert cake immediately onto serving plate. Serve warm or at room temperature.
• Note: If desired, maraschino cherry halves may be placed in bottom of cake.
• pan with pineapple mixture.

Steps:

• Combine graham cracker crumbs and margarine; press into bottom and upsides of 8-inch pie pan.
• Bake at 350° for 8 to 10 minutes. Set aside to cool.
• In a large bowl, combine pudding mix and sour cream; mix well. Stir in pineapple and Splenda.
• Spread into cool crust. Chill at least 3 hours before serving.
• Try this with sugar free pistachio pudding for a lovely green pie for St. Paddy's Day.

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.