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

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5 1 2
Publisher Photo
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

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

Directions

In a mixing bowl, beat butter, eggs and brown sugar. Combine the flour, baking powder, salt, baking soda and nuts; stir half into egg mixture. Add pineapple, then remaining 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 bread tests done. Cool on a wire rack. Yield: 1 loaf.
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.

  • 3 tablespoons butter or margarine, softened
  • 2 eggs
  • 3/4 cup packed brown sugar
  • 1-3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 3/4 cup coarsely chopped macadamia nuts
  • 1 cup finely chopped fresh pineapple
  • 1 tablespoon sugar
  • 1/4 teaspoon ground cinnamon
  1. In a mixing bowl, beat butter, eggs and brown sugar. Combine the flour, baking powder, salt, baking soda and nuts; stir half into egg mixture. Add pineapple, then remaining 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 bread tests done. Cool on a wire rack. Yield: 1 loaf.
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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