Apple-Oat Pineapple Bread
A moist and flavorful pineapple apple bread with warm spices, perfect for breakfast or snacking, combining fruity sweetness with hearty oats and comforting flavors.
Ingredients
Instructions
- Mix dry ingredients (flour, oat flour, oats, soda, salt, cinnamon, cloves, allspice) and set aside.
- In a separate bowl, mix oil, brown sugar, eggs, and mashed banana.
- Stir the dry ingredients into the wet mixture until just combined; batter will be lumpy.
- If the batter is too dry, add skim milk gradually until the desired consistency is reached.
- Fold in crushed pineapple and chopped green apples.
- Pour the batter into two loaf pans or a 9x13-inch pan, optionally adding nuts on top.
- Bake at 350°F for 60 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
To enhance flavor, consider using freshly grated cinnamon and allspice. If you don’t have oat flour, you can blend rolled oats into a fine powder to create your own. For a healthier option, substitute half of the salad oil with unsweetened applesauce. This recipe can be made vegan by replacing eggs with flax eggs or applesauce.
Serving Suggestions
This bread is delightful served warm with a pat of butter or cream cheese. For a lovely brunch spread, pair it with a fresh Fruit Salad(Congealed) or a side of yogurt. It also makes for a fantastic snack alongside a cup of tea or coffee, enhancing your afternoon break.
Storage & Reheating
Store leftover Apple-Oat Pineapple Bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, simply thaw overnight in the refrigerator and warm in the oven at 350°F for about 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Apple-Oat Pineapple Bread contains roughly 930 calories, with 12g protein, 122g carbohydrates, and 29g fat. It is an excellent source of protein (24% of the Daily Value) and iron (23% of the Daily Value), and a good source of dietary fiber and calcium. Note that it is relatively high in sodium, at 743mg per serving (32% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I substitute the crushed pineapple with another fruit?
Yes, you can replace crushed pineapple with any crushed fruit like peaches or even applesauce for a different flavor. Keep in mind that the moisture content may vary, so adjust the dry ingredients accordingly to maintain the right batter consistency.
Can I make this recipe gluten-free?
Absolutely! To make Apple-Oat Pineapple Bread gluten-free, substitute the regular flour with a 1:1 gluten-free flour blend. Ensure that the oats used are certified gluten-free as well. The texture may differ slightly, but the flavor will still be delicious.
How can I add more sweetness to the bread without using additional sugar?
You can increase the sweetness naturally by adding more mashed bananas or incorporating finely chopped dates or raisins into the batter. These additions not only sweeten but also add moisture and enhance the overall texture of the bread.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).