Pineapple-Pecan Loaf Bread
A moist, flavorful pineapple-pecan loaf bread featuring sweet pineapple and crunchy pecans, perfect for breakfast, brunch, or as a sweet snack enjoyed by all.
Ingredients
Instructions
- Cream shortening; gradually add brown sugar, beating well at medium speed of an electric mixer.
- Add egg; beat well.
- Combine flour, baking soda, and salt; add to creamed mixture alternately with orange juice concentrate, beginning and ending with flour mixture.
- Mix after each addition.
- Stir in crushed pineapple and chopped pecans.
- Pour batter into a greased and floured 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan.
- Bake at 350°F for 50 to 55 minutes or until a wooden pick inserted in the center comes out clean.
- Cool in pan for 10 minutes; remove and cool on wire rack.
Tips & Substitutions
For a richer flavor, consider using a combination of butter and shortening. If you don't have orange juice concentrate, you can substitute it with an equal amount of unsweetened applesauce for moisture. To enhance texture, try adding 1/2 cup of shredded coconut or using walnuts instead of pecans. Make sure to not overmix after adding the flour to keep the loaf tender.
Serving Suggestions
This delightful loaf is perfect for breakfast or as a snack. Serve it warm with a pat of butter or cream cheese for added richness. Pair it with a cup of tea or coffee for a soothing afternoon treat. It also complements well with Soft Molasses Cookies for a delightful dessert spread.
Storage & Reheating
Store any leftover Pineapple-Pecan Loaf Bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap the loaf tightly in plastic wrap and then in aluminum foil, placing it in the freezer for up to 3 months. Thaw at room temperature before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple-Pecan Loaf Bread contains roughly 4234 calories, with 14g protein, 650g carbohydrates, and 187g fat. It is an excellent source of vitamin C (124% of the Daily Value), calcium (60% of the Daily Value), and iron (52% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 3000mg per serving (130% 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 for this recipe?
Yes, you can use fresh pineapple, but make sure to finely chop it and drain any excess juice to avoid making the batter too wet. This will help maintain the proper texture of the loaf.
What can I do if my loaf is too dry?
If your loaf turns out dry, it's possible it was overbaked or had too much flour. You can add a drizzle of simple syrup or serve it with a fruit spread to enhance moisture and flavor.
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 flour blend. Ensure the blend contains xanthan gum to help with the structure. Additionally, check that your baking soda is gluten-free.
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).