Pineapple Bread(Yields 10 To 12 Servings)
A moist, flavorful pineapple bread with cherries and pecans, perfect for breakfast, snacks, or dessert, appealing to those who enjoy fruit and nut-filled baked goods.
Ingredients
Instructions
- Mix sugar and butter, creamed together.
- Add eggs and mix well.
- Combine dry ingredients: flour, salt, and soda.
- Mix dry ingredients into creamed mixture.
- Stir in chopped cherries, pecans, and crushed pineapple.
- Pour batter into a floured and greased 9 x 13-inch loaf pan.
- Bake in a 325°F oven for 30 to 40 minutes.
- Serve with whipped cream or plain.
- May be made ahead of time and stored in the freezer.
Tips & Substitutions
For a richer flavor, consider using unsalted butter and adding a pinch of cinnamon to the dry ingredients. If you don't have pecans, walnuts or almonds can be great substitutes. Ensure the crushed pineapple is well-drained to avoid excess moisture in the batter, which can affect the texture. For a fun twist, try adding shredded coconut or raisins for additional flavor and texture.
Serving Suggestions
This Pineapple Bread is delightful when served warm with a dollop of whipped cream on top or a scoop of vanilla ice cream aside. It pairs beautifully with a cup of coffee or tea for breakfast or an afternoon snack. For a fun twist, consider serving it alongside a Frozen Fruit Salad for a refreshing contrast, making it a perfect addition to brunch or a casual gathering.
Storage & Reheating
Once cooled, wrap the Pineapple Bread tightly in plastic wrap or aluminum foil and store it in an airtight container at room temperature for up to three days. For longer storage, you can freeze it for up to three months. To reheat, simply slice and warm in the oven at 300°F for about 10-15 minutes, or microwave for a few seconds until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple Bread(Yields 10 To 12 Servings) contains roughly 374 calories, with 5g protein, 50g carbohydrates, and 7g fat. It is a good source of iron (12% of the Daily Value), dietary fiber (11% of the Daily Value), and protein (10% of the Daily Value). It also contributes 3g of dietary fiber toward your daily target.
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, but be sure to finely chop and drain it well to prevent excess moisture. Fresh pineapple adds a vibrant flavor, but it should be prepared properly to ensure the bread doesn't become soggy. Aim for the same amount as the crushed variety, about one cup, and enjoy the fresh taste.
What can I substitute for eggs in this recipe?
If you're looking for an egg substitute, you can use a flaxseed egg by mixing 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and letting it sit for 5 minutes until it thickens. Alternatively, unsweetened applesauce can also be used—replace each egg with 1/4 cup of applesauce for a moist texture, making it suitable for vegetarian recipes.
How do I know when the bread is done baking?
To check if the Pineapple Bread is done, insert a toothpick or a cake tester into the center of the loaf. If it comes out clean or with just a few crumbs attached, it's ready. Be careful not to overbake, as this can result in a dry texture. Keep an eye on it during the last few minutes of baking for perfect results.
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).