Pineapple Pecan Loaf
A moist, flavorful pineapple pecan loaf combining tropical sweetness with crunchy nuts, perfect for brunch, tea, or dessert, appealing to fruit and nut lovers alike.
Ingredients
Instructions
- Sift together the flour, baking powder, salt, and nutmeg.
- Cream the butter until smooth, then blend in the sugar.
- Add eggs one at a time, beating well after each addition.
- Alternately add the dry ingredients with pineapple juice and vanilla, mixing gently after each addition.
- Fold in the chopped pecans and crushed pineapple.
- Pour batter into a greased loaf pan and bake for approximately 1 hour and 15 minutes at 350°F, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For added moisture, consider substituting half of the crushed pineapple with applesauce. If you prefer a nuttier flavor, you can toast the pecans before adding them to the batter. Ensure your butter is at room temperature for easier creaming with the sugar. This recipe can be made in advance and enjoyed later, making it a great choice for gatherings or as a snack.
Serving Suggestions
Serve slices of Pineapple Pecan Loaf with a dollop of whipped cream or a side of fresh fruit for a delightful breakfast or snack. It pairs beautifully with a cup of coffee or tea. For a festive touch, try it alongside a refreshing Red, White And Blue Salad at your next gathering!
Storage & Reheating
Store the cooled loaf in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and then aluminum foil, and freeze for up to three months. To reheat, simply thaw at room temperature and warm slices in a toaster or oven until slightly warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple Pecan Loaf contains roughly 339 calories, with 5g protein, 36g carbohydrates, and 18g fat. It is an excellent source of vitamin C (30% of the Daily Value), and a good source of dietary fiber and calcium. Note that it is relatively high in sodium, at 1160mg per serving (50% 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 crushed pineapple?
Yes, you can use fresh pineapple, but make sure to finely chop it to mimic the texture of crushed pineapple. Fresh pineapple will add a bright flavor, but may require slightly adjusting the sugar in the recipe due to its natural sweetness.
Is it possible to make this loaf gluten-free?
Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure your baking powder is gluten-free as well. The texture may vary slightly, but it will still be delicious and suitable for those following gluten-free diets.
How can I make this recipe vegan?
To make a vegan version, replace the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water for each egg) and use a plant-based butter substitute. Ensure the sugar is vegan-friendly as well, and you’ll have a delightful vegan loaf!
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).