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Pineapple Nut Bread

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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

Ingredients:

  • 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

Preparation:

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.

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User Reviews

 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.

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