Reviewed: Aug. 11, 2009

Very nice bread and with the extra baking soda and I substituted chopped Macadamia nuts for the walnuts, the Hawaii Aunties loved it. Mahalo!

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Hawaii Tutu

Cooking Level: Expert

Living In: Pahoa, Hawaii, USA

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Reviewed: Feb. 2, 2009

Unfortunately, I thought this bread would come out sweeter. I read the reviews and added more pineapple juice (1/2 cup more) and it still needed something.

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K-Dub

Cooking Level: Intermediate

Living In: Simi Valley, California, USA

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Reviewed: Jul. 2, 2008

I LOVE this bread! thanks soo soo much for the great recipe, one suggestiion and that is to cook it for like 5 minutes less so that it is a bit more gooey and less crisp..how i like it:) its up to you though

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happy_haylee_3

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Reviewed: Jun. 26, 2008

Hands down, the BEST sweet bread recipe ever! However, I did make a mistake that actually made it better. I put in 3 tsps of baking SODA instead! But the result was a very cake-like bread. Like the dense lemon cake you get at Starbucks. I added a wee bit more pineapple, too. I also melted butter with some of the pineapple liquid, added powdered sugar and made a glaze. Next time, I will omit the walnuts and try poppyseeds. YUM!

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SeattleGal34

Cooking Level: Expert

Home Town: Chelan, Washington, USA

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Reviewed: Jun. 14, 2008

this was more like a pound cake than a bread. i used 1.5 cups of fresh pineapple that i chopped up. the bread was kinda doughy when i took it out of the pan and i even let it cool in there for about 40 min. i put in the fridge overnight and it was better today. the pineapple sunk a little but still pretty good.

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ChicagoCookie84-Anita

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Jun. 13, 2008

The inside of this bread was gummy and doughy and the outside was burnt~I don't know what happened with this recipe. Good thing my Dad and brother aren't picky. I probably will try to make it again, but for now I'll give it 2 stars.

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400luv

Cooking Level: Intermediate

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Reviewed: Jun. 4, 2008

This was just okay. I added extra pineapple and juice as suggested, and while it was moist, the bread just didn't have much flavor to it. I was rather disappointed and won't bother making it again.

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JulieGee

Cooking Level: Intermediate

Living In: Grand Blanc, Michigan, USA

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Reviewed: May 28, 2008

I thought this recipe was kind of mediocre. The texture was also very crumbly and not moist enough. Not bad but nothing special.

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Hazinyul

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Reviewed: Jan. 6, 2008

This bread as made by the recipe is bland. I will try it in the future and try to doctor it up with more pineapple and maybe some cream cheese.

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things2do

Cooking Level: Intermediate

Living In: Indianapolis, Indiana, USA

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Reviewed: Nov. 25, 2007

Excellent recipe - took a loaf into work and it was devoured in minutes. Based on other reviews I upped the crushed pineapple by 1/2 cup. I also sprinkled a mixture of cinnamon, sugar, and finely chopped walnuts over the top to give it a somewhat crunchy, carmelized crust.

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J.W.

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Reviewed: Oct. 23, 2006

Didn't taste like pineapple, one hour was a little too long.

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LOOKATLISA

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Longwood, Florida, USA

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Reviewed: Jun. 28, 2006

Excellent!

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Jen S.

Cooking Level: Intermediate

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Reviewed: Apr. 23, 2006

well im 16 years old and i like to bake easy quick things, and this was definetly one recipe i liked to do. and the end product was really good. =)

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Lindsay

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Reviewed: Feb. 4, 2006

Yummy! There was a subtle pineapple flavor- you could taste it only mildly. Making the bread was a cinch, and an hour was perfect. It is soft, with a cake-like texture. Slices easily, although the inside is a little crumbly. Good snack food.

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BakingBot

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Berkeley, California, USA

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Reviewed: Dec. 9, 2005

this definitely needed some doctoring up. I agree that the baking powder flavor did come through even after doctoring up with coconut, rum flavoring and a splash of rum, marashino cherries chopped, and nutmeg. It crumbled a little during cutting (possibly from the coconut). It did have a nice flavor and no one else noticed the baking powder flavor but me. I would not probably make this one again. I think it would have a real pineapple flavor if one used fresh pineapple and perhaps pineapple flavoring.

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TUNISIANSWIFE

Cooking Level: Expert

Home Town: King Ferry, New York, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Nov. 8, 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.

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roell62

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Reviewed: Nov. 4, 2005

This was a very bland bread. Didn't even know it was pineapple. It had a nice texture, moist and dense.Used macadamia nuts out of personal preference. Not sure how to get more flavor, maybe a little rum, pineapple extract or just more pineapple being careful not to add too much juice.

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donnabean

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Buffalo Grove, Illinois, USA

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Reviewed: Sep. 11, 2005

What a great recipe! Thank you for sharing it. Looking ahead, I am going to make some for our Thanksgiving crowd, too. Absolutely delicious!

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mommyscookin

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Reviewed: Jun. 25, 2005

I guess this recipe deserves 5 stars for it's "inspiration" factor. :) judging by previous reviews I decided to do some of my own "tweaking". I added 4 oz of canned mandarin oranges with juice, 1 tsp of all spice, 1/4 cup of cinnamon applesauce, and topped the batter with shredded coconut, which toasted gloriously during baking. Results?? Moist and out of this world!!! Delicious with cream cheese!!!! What a sweet tropical treat!! Thanks!

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RAGDOLLI

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Reviewed: Apr. 27, 2005

I ended up making muffins instead of bread. I used a 20 oz. can of pineapple chunks but put them in the food processor and pulsated them to the right texture. I also used Splenda instead of sugar. Very good and the pineapple taste really came through. Thanks Carol

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