Reviewed: 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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Reviewer:

heinzymom

Living In: Elizabethtown, Pennsylvania, USA

Reviewed: Nov. 13, 2011

I decided to make this bread even though I didn't have the walnuts. I used more pineapple juice and pineapples just as suggested by others and it turned out to taste just like corn bread but more moist than corn bread. Good but I wasn't impressed by this one.

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Reviewer:

Mom-bo

Reviewed: Sep. 16, 2011

This recipe is FANTASTIC!!! Its not too sweet, and very moist. the only change I made was to use the whole can of crushed pineapple. Also, I wanted cupcakes with no mess, so I baked them inside ice cream cones, and baked @350 for 30 minutes. Made up a coconut frosting to top them VERY good!!!

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Reviewer:

genabenna

Reviewed: Sep. 4, 2011

I added and extra 1/4 cup pineapple and I still couldn't taste the pineapple. The actual bread was yummy, but the texture was more like a muffin. I added a white sugar and brown sugar mixture to the top before I baked it. Definitely check on the bread before an hour. Mine was a little dry and crumbly.

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Reviewer:

theangrypollo

Reviewed: Aug. 4, 2011

I made the substitution of more pineapple less juice and for me it was just okay. Not bad but not really worth making again.

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Reviewer:

sll474

Reviewed: Jun. 25, 2011

A great accompaniment to the rest of my Luau food!

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Reviewer:

ndejong765

Reviewed: May 22, 2011

I was excited because many said this was a moist bread. I used 1/2 cup pineapple juice and 1/2 cup crushed pineapple, as others suggested. It did not even remotely taste of pineapple. It was also incredibly dry. I used 2 tsp. baking powder, and I agree with another review that it should only be about 1. All in all, I was not impressed.

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Reviewer:

Alison

Reviewed: May 15, 2011

YUMMY!

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Reviewer:

mchriscoe

Reviewed: May 4, 2011

This recipe has great potential but has way to much baking powder for my taste, so made it too bitter for me to eat. (Although my husband loved this). I didn't have baking soda on hand so left that out. I'll try this again but with less baking powder.

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Reviewer:

THERESA

Cooking Level: Intermediate

Reviewed: Jan. 21, 2011

Pretty good, however, it has slightly too much baking powder for my liking. I'll experiment with reducing the baking powder slightly and increasing the amount of pineapple just a bit for a more fruity loaf.

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