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Pineapple Nut Bread

User Rating 3 Star Rating (2 Reviews)


Pineapple Nut Bread

Pineapple Nut Bread

Diana Rattray
This is a wonderful quick bread, moist and flavorful. Chill this bread for easier cutting.

Cook Time: 1 hour

Total Time: 1 hour


  • 3/4 cup light brown sugar
  • 6 tablespoons butter
  • 2 eggs
  • 1 can (8-9 ounces) crushed pineapple, undrained
  • 1 teaspoon vanilla extract
  • 1 cup chopped walnuts or pecans
  • 2 1/4 cups all-purpose flour, stir before measuring
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • .
  • Topping:
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon cinnamon
  • 1/4 cups chopped pecans or walnuts


Preheat oven to 350°. Cream together the sugar and butter; add eggs and beat just until blended. Stir in the undrained pineapple, vanilla, and 1 cup chopped nuts. Sift together flour, baking powder, soda 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. If it comes out clean, the bread is done.
Cool thoroughly before cutting. Chilling makes this bread easier to cut.

More Pineapple Recipes
Sandy's Pineapple Chess Pie
Pineapple Cheese Bars
Pineapple Turnovers
Tropical Oatmeal Cookies
Pineapple Pound Cake

User Reviews

Reviews for this section have been closed.

 5 out of 5
Absolute HIT !, Member Kathyekline

This recipe I have used for guests at both of the inns that I have worked at and they love it. That is if I can keep the owners out of it to give the guests some of it. I usually make up four loaves and I saran wrap it while it is still warm to block in the moistness and then wrap it in foil. I stick it in the freezer and take it out the night before I use it. It is still just as moist as it was coming out of the oven.

12 out of 12 people found this helpful.

See all 2 reviews

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