Pineapple Loaf Recipe

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My family loves this bread for snacks or with our meals as dessert. At Christmas, I used mini loaf pans and give them as gifts. —Betty Barker, Portland, Michigan

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Pineapple Loaf Recipe

Prep: 15 min. Bake: 55 min. + cooling

Yield: 12 Servings

15 55 70

Ingredients

1 can (8 ounces) DOLE® Crushed Pineapple in 100% Pineapple Juice
2 cups all-purpose flour
3/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/2 cup 2% milk
1/4 cup butter, melted
1 cup chopped walnuts

Directions

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 8-in. x 4-in. loaf pan. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 1 loaf (12 slices).

Nutritional Facts 1 serving (1 slice) equals 248 calories, 11 g fat (3 g saturated fat), 29 mg cholesterol, 217 mg sodium, 34 g carbohydrate, 1 g fiber, 6 g protein.

Originally published as Pineapple Nut Bread in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p58