Reviewed: Apr. 22, 2012

The texture is good. I used a 20 oz can of pineapple (drained like I would for frozen spinach). It didn't have a strong pineapple flavor, but I would make it again.

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Reviewer:

notbecky

Reviewed: Feb. 25, 2012

The flavor in this bread was fantastic, and it is so easy to put together. I added 2 tbsp. ground flax seed, but other than that I stuck with the recipe. I didn't have any problems with dryness, in fact I had to leave it in the oven for 10 minutes extra because it wasn't finished in the center. My mom and I enjoyed this bread on its own, hot from the oven. I imagine it would be really good with some butter or cream cheese, as other reviewers have mentioned. thanks for sharing this recipe!

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Reviewer:

collegechef08

Cooking Level: Intermediate

Living In: College Park, Maryland, USA

Reviewed: Jan. 21, 2012

This is "delicious" I only used 15oz pineapple and didn't have any nuts so I added raisins, it was "scrumptious, next time I'll add the nuts and keep the raisins and maybe use 20oz can of pineapple like some others did. It tastes like a cross between gingerbread and fruit cake.

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Reviewer:

Donald

Cooking Level: Intermediate

Home Town: Jonesport, Maine, USA

Living In: La Ceiba, Atlántida, Honduras

Reviewed: Mar. 31, 2011

This was pretty good, but the outside was very dry and crumbly.

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Reviewer:

kellieann

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Manson, Washington, USA

Living In: Seattle, Washington, USA

Reviewed: Jan. 18, 2011

I really enjoyed this bread!! Thanks for the post.

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Reviewer:

rachealvarhola

Cooking Level: Intermediate

Home Town: Hampton, Virginia, USA

Living In: Gloucester, Virginia, USA

Reviewed: Jan. 12, 2011

Very good. I used a 20 oz. can of crushed pineapple, drained well because the store did not have a 15 oz. and I did not want to waste any. I used pecans in place of the walnuts and tossed in a little coconut as suggested in other reviews. Will be making this again, easy and tasty.

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Reviewer:

Blazer

Cooking Level: Intermediate

Reviewed: Apr. 25, 2010

I absolutely love this bread, and so does everyone I've made it for. Normally, I can not stand to eat bread plain with no butter on it or anything, but this one is perfect alone. It is very crumbly though. I use pecans instead of walnuts, and add 1/3C coconut, and a 20oz can pineapple instead of a 15oz can.

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Reviewer:

silver09

Cooking Level: Intermediate

Home Town: Gallatin, Tennessee, USA

Living In: Newport, Tennessee, USA

Reviewed: Mar. 13, 2010

Just Ok! Pretty dry, so I served it with some butter.

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Reviewer:

bellinje

Cooking Level: Intermediate

Reviewed: Oct. 25, 2008

it's too dry. need to add more butter

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Reviewer:

PUIFAIS

Cooking Level: Expert

Reviewed: Feb. 8, 2008

I halved this recipe and baked in a mini loaf pan. I couldn't help but to throw in a handful of coconut. Glad I did cause it really made the loaf moist. I liked it better the next day. I also think it tastes best at room temperature. The Fruity Cream Cheese Spread recipe from this site goes great with it too!

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