Publisher Photo
Publisher Photo
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
Recommended: Banana Bread A to Z
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 55 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 55 min. + cooling

Ingredients

  • 1 can (8 ounces) crushed pineapple
  • 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 8x4-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).
Originally published as Pineapple Nut Bread in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p58

Nutritional Facts

1 slice: 248 calories, 11g fat (3g saturated fat), 29mg cholesterol, 217mg sodium, 34g carbohydrate (17g sugars, 1g fiber), 6g protein.

  • 1 can (8 ounces) crushed pineapple
  • 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
  1. 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.
  2. Pour into a greased 8x4-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).
Originally published as Pineapple Nut Bread in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p58

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