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
Total TimePrep: 15 min. Bake: 55 min. + cooling
Makes1 loaf (12 slices)
- 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 large egg
- 1/2 cup 2% milk
- 1/4 cup butter, melted
- 1 cup chopped walnuts
- 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 in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts1 slice: 248 calories, 11g fat (3g saturated fat), 29mg cholesterol, 217mg sodium, 34g carbohydrate (17g sugars, 1g fiber), 6g protein.
Originally published as Pineapple-Nut Bread in Holiday & Celebrations Cookbook 2005
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