Pineapple Bread Recipe -
Pineapple Bread Recipe

Pineapple Bread

Recipe by  

"This is a great tasting loaf, fruity and nutty at the same time."

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Ingredients Edit and Save

Original recipe makes 1 -9x5x3 inch loaf Change Servings
  • PREP

    10 mins
  • COOK

    1 hr

    1 hr 20 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
  2. Beat eggs slightly. Add butter and sugar. Beat smooth. Stir in pineapple and vanilla.
  3. In separate bowl put flour, baking powder, soda, salt, and walnuts. Stir well and pour into pineapple mixture. Stir to moisten. Pour into greased 9x5x3 inch loaf pan.
  4. Bake in 350 degree F (175 degree C) oven for 1 hour. Test with toothpick. Let stand 10 minutes. Remove from pan. Cool and wrap.
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Reviews More Reviews

Most Helpful Positive Review
May 14, 2003

This recipe is really good and easy, but next time I would add half pineapple juice and half crushed pineapple to make it more pineapply. Don't get me wrong you can taste the pineapple, but once it baked it kind of lost the taste a bit. I also sprikled about two tablespoons of brown sugar on top once in baking dish for a sweet crumbly effect. I will deffinatly make this agian, thanks.

Most Helpful Critical Review
Nov 09, 2005

BLEH! It smelled fabulous while it was baking. I used Splenda but that is WAY too much baking powder. It had a horrible after taste. I've baked several other things with splenda and never had anything come out this icky. I used a fresh pineapple that I zapped in the magic bullet and the texture was great..very nice and moist. Just that after taste. I will try this recipe again but only use 1tsp of baking powder and probably increase the baking soda to 1 tsp as well. *shudder* I had to throw the whole pan away.

Mar 28, 2003

This bread was wonderful. I cut up a fresh pineapple and "crushed" it in my food processor...the fresh tase really camr through in the bread. Also, try using a 1/4 teaspoon of nutmeg in this. This was perfect hot out of the oven and covered in butter with a mug of coffee this cold Sunday morning. I will be making this again. Thanks!

Mar 28, 2003

Everybody loved this pineapple bread-I added 1/2 cup pineapple juice and 1/2 cup crushed pineapple.

Mar 28, 2003

This is a tasty loaf-moist and delicious! I tried the 1/2 juice & 1/2 pinapple approach and it worked great.

Mar 28, 2003

This was a great bread. So moist it was almost like a pound cake and every time I ate it I felt like I needed strawberries and whipped cream on top! I agree with the others that more pineapple would make it even better. I will keep this one around and may even try it using other canned fruits.

Mar 28, 2003

Wonderful breakfast bread! I substituted applesauce for butter and added some raisins. Now I call it my "Fruit'n Nut Bread". :)

Apr 10, 2012

I give this 4 stars, more for its potential.... although I think I figured out the problem! Previous reviewers seemed to either rave about this bread, or say WOW! too much baking powder. Baking powder reacts differently depending on the acidity of the fruit it is used with. Pineapple is an acidic fruit; FRESH pineapple is much more acidic than CANNED pineapple. I'm going to guess that those who thought the recipe is great as written used FRESH pineapple. My experience is with CANNED pineapple, and I DEFINITELY had to use LESS baking powder!! After 2 tries, I discovered that 1 tsp. baking powder was the perfect amount. I also like more fruit & texture to my bread, so I used a 20oz. can of crushed pineapple with the juice (1 cup crushed pineapple + 1 cup pineapple juice did not add enough flavor), and 1 cup coconut. Also followed another reviewer's suggestion to sprinkle 2-3 tbsp. brown sugar on top of bread before baking. Delicious this way!


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  • Calories
  • 286 kcal
  • 14%
  • Carbohydrates
  • 41 g
  • 13%
  • Cholesterol
  • 51 mg
  • 17%
  • Fat
  • 12 g
  • 18%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 4.7 g
  • 9%
  • Sodium
  • 387 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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