Recipe by VABOATWR
"I love strawberries, and my grandmother used to make this for us every Christmas. It's wonderful!"
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1 (10 ounce) package
1/2 (20 ounce) can
crushed pineapple, drained
1 1/4 cups
chopped macadamia nuts
Really good and super moist. I use fresh strawberries (halved, then sliced, about 2/3 cups worth) and add one medium diced banana. Omitted the nuts -better this way. (It's now my famous Pineapple Strawberry Banana bread - like the yogurt flavor) Save the juice of the drained pineapple to make a glaze. Glaze: 1 cup powdered sugar, 3 tablespoon pineapple juice. Remove the bread from the pans and pour on top while it's still warm. This adds tremendous flavor and keeps the bread SUPER moist. If you want the glaze a little tangier, substitute w/ one tablespoon lemon juice. If you want a sweeter bread, generously sprinkle light brown sugar on top b4 baking. Fun, easy recipe that makes great dessert bread. (Next time I'll make Strawberry Kiwi Bread)
Switched the canola oil for melted coconut oil and different nuts for just pecans. Was pretty good.
I wish I could give this more than five stars because it is SO GOOD!!!! I chopped up some of the strawberries and halfed the rest. I drained both the pineapple and the strawberries well before adding them in. I used just a dash of cinnamon, substituted applesauce for half the oil, 1/2 cup of splenda baking mix for the sugar, and used whole wheat pastry flour. Despite all these "healthy" changes, this is still the BEST quick bread I've ever made!!!
This is soooo good and so quick and easy to make! I used an 8 oz. can of crushed pineapple instead of 1/2 of a 20 oz. can and it turned out great.
I made this recipe the first time, just as it is, but without the nuts. I loved it! However, I wanted to make it lower in fat and sugar, and I like muffins better, so I played with the recipe a bit. I tried using different sugar substitutes and found splenda to be the best. This is the new recipe with the adjustments I made: Strawberry-Pineapple-Banana Muffins. Preheat oven to 350. Grease two muffin tins, or line with muffin papers. Use 10 ounces of frozen strawberries (slightly thawed and cut up small); 1/2 (20 ounce) can of crushed pineapple, drained; 4 eggs, beaten; 1 cup applesauce; 2 small well-ripened bananas; 1 1/3 cup splenda; 1/3 cup honey; 1/3 cup sugar; 3 cups whole wheat flour; 1 tsp. baking soda; 1 tsp. salt; 2 tsp cinnamon. I combined all the dry ingredients, and all the wet ingredients, then added the dry to the wet like the original recipe. Bake for 15-20 minutes. They are so moist and delicious!
This recipe was as wonderful as I had hoped it would be! I, too, had to make a few substitutions as my pantry was a bit low on some things. I use 1/2 cup applesauce and 1/4 cup peanut oil and 1 stick of margarine in place of the oil called for. Otherwise, I made this recipe exactly as called for and it turned out deliciously! I am a totally blind cook with chef aspirations so I love it when something like this comes along that is all but foolproof! And, by the way, the peanut oil seemed to give it a bit of a nuttier flavor that enhanced the pecans that I used, since I was also out of walnuts. I'll be watching for more recipes like this to make and give as Christms gifts this year! Thanks so much to the contributor and all of you who wrote reviews. It was all very helpful to me!
Excellent! I used fresh strawberries and fresh pineapple, and Splenda instead of sugar, and it was delicious! I had to bake it longer than an hour--maybe because of the fresh fruit? But, it had a great flavor--we could taste the fruit easily--and my significant other has eaten almost an entire loaf since yesterday! I would have made a glaze for it, but I didn't have any powdered sugar on hand, so I sprinkled it with cinnamon-sugar before I baked it ... tasty! Thanks for the recipe!
This is delicious!
I made it for Christmas gifts and everyone wanted the recipe. It is tasty, moist and freezes well.
* Percent Daily Values are based on a 2,000 calorie diet.
Strawberry Pineapple Bread
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 162
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