Pineapple Bread

Pineapple Bread

71

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

1 h 20 m servings 286 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 286 kcal
  • 14%
  • Fat:
  • 12 g
  • 18%
  • Carbs:
  • 41g
  • 13%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 387 mg
  • 15%

Based on a 2,000 calorie diet

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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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Directions

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  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.

Reviews

71
  1. 87 Ratings

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Most helpful positive review

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 onc...

Most helpful critical review

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 an...

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 onc...

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. Th...

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

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

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 w...

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

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 an...

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. Baki...

We like it, but next time I will add more pineapple.