Pineapple Nut Bread Or Roll
A moist, flavorful pineapple nut bread with chunks of maraschino cherries, dates, and nuts, perfect for breakfast, snack, or dessert, appealing to fruit and nut lovers.
Ingredients
- 1/2 cup white sugar ⓘ
- 1 1/2 cups brown sugar ⓘ
- 1/2 cup butter or oleo ⓘ
- 3 eggs ⓘ
- 1 teaspoon vanilla ⓘ
- 1 cup maraschino cherries, cut in thirds ⓘ
- Pinch of salt ⓘ
- 1 can crushed pineapple (undrained) ⓘ
- 2 teaspoons baking soda ⓘ
- 3 1/2 to 4 cups flour ⓘ
- 1 cup nuts, chopped ⓘ
- 1 cup dates, chopped ⓘ
- Raisins (optional) ⓘ
Instructions
- Mix all ingredients in the order given.
- Pour batter into greased and floured loaf pans or number 2 cans.
- Bake at 350°F (175°C) for 45 to 60 minutes until a toothpick inserted into the center comes out clean.
- Allow to cool before removing from pans and serving.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of oleo. You can substitute half of the brown sugar with honey or maple syrup for a different sweetness profile. If you want to add more texture, try incorporating dried fruits like cranberries or apricots. Ensure the crushed pineapple is well-drained if you prefer a less moist bread. This recipe also works well with whole wheat flour for a healthier option.
Serving Suggestions
This Pineapple Nut Bread can be enjoyed warm or at room temperature. It pairs beautifully with cream cheese spread or butter for breakfast. Consider serving it alongside a fruit salad or yogurt for a refreshing brunch. For dessert, it complements a scoop of vanilla ice cream or can be served with a drizzle of caramel sauce, making it a delightful end to any meal.
Storage & Reheating
Store any leftover Pineapple Nut Bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and place it in the refrigerator for up to a week. To reheat, slice the bread and warm it in the oven at 300°F (150°C) for about 10 minutes, or microwave individual slices for about 15-20 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple Nut Bread Or Roll contains roughly 698 calories, with 3g protein, 100g carbohydrates, and 31g fat. Note that it is relatively high in sodium, at 611mg per serving (27% 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, but make sure to finely chop and drain it well to avoid excess moisture. Fresh pineapple adds a vibrant flavor, but the consistency might differ slightly from using canned crushed pineapple.
Is it possible to make this recipe vegan?
Absolutely! You can substitute eggs with flaxseed meal or applesauce. Use a plant-based butter alternative and ensure the sugars are vegan-friendly. This adaptation will keep the bread moist and delicious while catering to vegan diets.
What kind of nuts work best in this recipe?
Walnuts and pecans are great choices for this Pineapple Nut Bread, as they add a lovely crunch and flavor. If you prefer, you can also use almonds or hazelnuts for a different nutty profile. Just make sure to chop them roughly for even distribution.
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).