Pineapple Nut Bread

Pineapple Nut Bread

Rhonda Kelly

"I have had this recipe since 1980, and my family loves it. Use whatever type of nuts you like."
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1 h 25 m servings 357 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 357 kcal
  • 18%
  • Fat:
  • 14 g
  • 21%
  • Carbs:
  • 54.2g
  • 17%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 360 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch loaf pan.
  2. Beat brown sugar and butter with an electric mixer in a large bowl until light and fluffy. Add eggs one at a time, blending the first into the brown sugar mixture before adding the other.
  3. Sift flour, baking powder, salt, and baking soda together in a separate bowl. Stir about half the flour mixture into the brown sugar mixture. Pour pineapple with its juice into the brown sugar mixture and stir; add remaining flour mixture and stir just until a batter forms. Fold pecans and raisins into the batter; pour into prepared loaf pan.
  4. Mix white sugar and cinnamon together in a small bowl; sprinkle over the batter in the loaf pan.
  5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.


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