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Pineapple Loaf

 Pineapple Loaf
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
12 ServingsPrep: 15 min. Bake: 55 min. + cooling

Ingredients

  • 1 can (8 ounces) crushed pineapple
  • 2 cups King Arthur Unbleached 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,

2 of 2

Pineapple Loaf (continued)

Nutritional Facts: 34 g carbohydrate, 1 g fiber, 6 g protein.