Pineapple Nut Bread Recipe

5 1 2
Pineapple Nut Bread Recipe
Pineapple Nut Bread Recipe photo by Taste of Home
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Pineapple Nut Bread Recipe

Read Reviews
5 1 2
Publisher Photo
This lovely loaf has true Hawaiian taste with lots of luscious pineapple and macadamia nuts. Welcome your family and friends with a tempting slice today.—Brittany Jewette, Ewa Beach, Hawaii
Recommended: Banana Bread A to Z
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 50 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 50 min.

Ingredients

  • 1-3/4 cups all-purpose flour
  • 3/4 cup packed brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 3 tablespoons butter, melted
  • 2 eggs
  • 1 cup finely chopped fresh pineapple
  • 3/4 cup coarsely chopped macadamia nuts
  • 1 tablespoon sugar
  • 1/4 teaspoon ground cinnamon

Directions

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 8-in. x 4-in. loaf pan. Combine sugar and cinnamon; sprinkle over loaf. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 1 loaf (16 slices).
Originally published as Pineapple Nut Bread in Taste of Home February/March 1996, p8

Nutritional Facts

1 slice: 170 calories, 8g fat (2g saturated fat), 32mg cholesterol, 194mg sodium, 23g carbohydrate (12g sugars, 1g fiber), 3g protein.

  • 1-3/4 cups all-purpose flour
  • 3/4 cup packed brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 3 tablespoons butter, melted
  • 2 eggs
  • 1 cup finely chopped fresh pineapple
  • 3/4 cup coarsely chopped macadamia nuts
  • 1 tablespoon sugar
  • 1/4 teaspoon ground cinnamon
  1. 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.
  2. Pour into a greased 8-in. x 4-in. loaf pan. Combine sugar and cinnamon; sprinkle over loaf. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 1 loaf (16 slices).
Originally published as Pineapple Nut Bread in Taste of Home February/March 1996, p8

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HOGWriter User ID: 3126553 9748
Reviewed Jun. 13, 2014

"The batter is heavy (because liquid needed for the dough comes from the pineapple) so mixing it by hand is recommended. There's nothing artificial about this recipe. The resulting bread has a wonderful fresh flavor without being overly sweet. Cinnamon sugar on top gives it a nice complimentary finish."

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