Pineapple And Poppy Seed Loaf
A moist, flavorful pineapple and poppy seed loaf bursting with citrus and tropical flavors, perfect for breakfast, brunch, or as a sweet snack that appeals to all ages.
Ingredients
Instructions
- Preheat oven to 350°F and grease a 9 x 5-inch loaf pan.
- In a large bowl, combine 1/4 cup of the reserved pineapple juice, crushed pineapple, orange juice, orange zest, milk, eggs, brown sugar, oil, and poppy seed.
- In a separate bowl, combine the dry ingredients: flour, baking powder, and salt.
- Add the dry ingredients to the pineapple mixture, folding just enough to moisten all ingredients; do not overmix.
- Pour the batter into the prepared loaf pan.
- Bake for 45 to 50 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then turn out and cool completely on a wire rack before slicing.
Tips & Substitutions
For a lighter loaf, substitute half of the all-purpose flour with whole wheat flour. If you don't have poppy seeds, chia seeds make a great alternative. Ensure to drain the pineapple well to avoid excess moisture, which can affect the texture. You can also enhance the flavor by adding a dash of vanilla extract to the wet ingredients.
Serving Suggestions
This loaf is delightful on its own but can be served with a dollop of whipped cream or a light cream cheese spread for added richness. Pair it with a refreshing glass of Red Cloud Kooler for a perfect brunch setup. It also makes a lovely snack alongside a cup of tea or coffee.
Storage & Reheating
Store any leftover Pineapple and Poppy Seed Loaf in an airtight container at room temperature for up to 3 days. For longer storage, wrap the loaf tightly in plastic wrap and freeze for up to 2 months. When ready to enjoy, thaw at room temperature or microwave in short intervals until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple And Poppy Seed Loaf contains roughly 647 calories, with 7g protein, 66g carbohydrates, and 40g fat. It is an excellent source of calcium (44% of the Daily Value) and iron (31% of the Daily Value), and a good source of protein and vitamin C. Note that it is relatively high in sodium, at 559mg per serving (24% 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 use fresh pineapple instead of canned?
Yes, you can use fresh pineapple. Simply crush it and add the juice from the fresh pineapple as well. Make sure to measure the equivalent amount to maintain the moisture level in the loaf.
What can I do if my loaf is too dense?
If your loaf turns out dense, it may be due to overmixing the batter. Ensure you only mix until the ingredients are just combined. Additionally, check that your baking powder is fresh, as expired leavening agents can lead to dense baked goods.
How can I make this recipe gluten-free?
To make a gluten-free version of this loaf, substitute the all-purpose flour with a gluten-free all-purpose flour blend. Ensure the blend contains xanthan gum for proper texture. Adjust baking time as necessary, as gluten-free batters can behave differently.
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).