Pineapple-Raisin Nut Bread Recipe

5 1
Pineapple-Raisin Nut Bread Recipe
Pineapple-Raisin Nut Bread Recipe photo by Taste of Home
Publisher Photo

Pineapple-Raisin Nut Bread Recipe

Be the first to add a review
5 1
Publisher Photo
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
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Bake: 50 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Bake: 50 min. + cooling

Ingredients

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

Directions

In a large mixing bowl, beat the sugars, oil and eggs until smooth. Stir in pineapple and extract. Combine the flour, cinnamon, baking soda, baking powder, salt and cloves; stir into egg mixture just until moistened. Fold in pecans and raisins.
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.
Originally published as Pineapple-Raisin Nut Bread in Simple & Delicious November/December 2007, p13

Nutritional Facts

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

  • 1 cup sugar
  • 3/4 cup packed brown sugar
  • 1 cup vegetable oil
  • 3 eggs
  • 1 cup crushed pineapple, drained
  • 1 teaspoon rum extract
  • 3 cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground cloves
  • 1 cup chopped pecans
  • 3/4 cup raisins
  1. In a large mixing bowl, beat the sugars, oil and eggs until smooth. Stir in pineapple and extract. Combine the flour, cinnamon, baking soda, baking powder, salt and cloves; stir into egg mixture 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.
Originally published as Pineapple-Raisin Nut Bread in Simple & Delicious November/December 2007, p13

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPineapple-Raisin Nut Bread

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review