Pineapple-Raisin Nut Bread Recipe
Pineapple-Raisin Nut Bread Recipe photo by Taste of Home
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Pineapple-Raisin Nut Bread Recipe

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This sweet, dark bread from Jeanne Perdue of Houston, Texas has a nice level of spice that makes it perfect for the holiday season. It would be great for brunch or as an after-school snack for kids.
Recommended: Banana Bread A to Z
TOTAL TIME: Prep: 15 min. Bake: 50 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 15 min. Bake: 50 min. + cooling
MAKES: 24 servings


  • 3 cups all-purpose flour
  • 1 cup sugar
  • 3/4 cup packed brown sugar
  • 1 tablespoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground cloves
  • 1 cup canola oil
  • 1 cup crushed pineapple, drained
  • 3 eggs
  • 1 teaspoon rum extract
  • 1 cup chopped pecans
  • 3/4 cup raisins

Nutritional Facts

1 slice: 264 calories, 14g fat (1g saturated fat), 26mg cholesterol, 180mg sodium, 34g carbohydrate (20g sugars, 1g fiber), 3g protein.


  1. In a large bowl, combine the flour, sugars, cinnamon, baking soda, baking powder, salt and cloves. In a small bowl, whisk the oil, pineapple, eggs and extract. Stir into dry ingredients just until moistened. Fold in pecans and raisins.
  2. Spoon into two greased 8-in. x 4-in. loaf pans. Bake at 325° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (12 slices each).
Originally published as Pineapple-Raisin Nut Bread in Simple & Delicious November/December 2007, p13

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