Pineapple Sour Cream Nut Bread
A moist, flavorful pineapple nut bread with a hint of coconut, perfect for breakfast, snack, or dessert, appealing to those who enjoy tropical, sweet, and nutty flavors.
Ingredients
Instructions
- Combine flour, salt, and soda; set aside.
- Beat egg; beat in sugar.
- Stir in sour cream, crushed pineapple, and pineapple juice.
- Blend in the dry ingredients.
- Add chopped nuts and shredded coconut if using.
- Pour batter into a well-greased 9 x 5 x 3-inch loaf pan.
- Place in a cold oven, then turn heat to 350°F and bake for about 75 minutes or until done.
- Let stand in the pan for 5 minutes, then turn out onto a rack to cool.
- Freeze if desired.
Tips & Substitutions
For added flavor, consider using toasted nuts, which enhance the nuttiness of the bread. You can substitute Greek yogurt for sour cream if desired. If you prefer a sweeter bread, increase the sugar by 1/4 cup. Make sure to drain the pineapple well to avoid excess moisture, which can make the bread soggy.
Serving Suggestions
This Pineapple Sour Cream Nut Bread is delightful served warm with a pat of butter or cream cheese. It pairs beautifully with a cup of coffee or tea for breakfast or as an afternoon snack. For a more indulgent treat, try serving it with Warm Coconut Icing drizzled on top, adding a tropical twist.
Storage & Reheating
Once cooled, wrap the bread tightly in plastic wrap or aluminum foil and store it at room temperature for up to 3 days. For longer storage, place it in an airtight container and freeze for up to 3 months. To reheat, thaw overnight in the refrigerator and warm slices in the oven at 350°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple Sour Cream Nut Bread contains roughly 240 calories, with 5g protein, 41g carbohydrates, and 7g fat. It is a good source of protein (10% of the Daily Value). Note that it is relatively high in sodium, at 657mg per serving (29% 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. Just make sure to finely chop it and drain any excess juice to maintain the right consistency in the batter. Fresh pineapple will give a more vibrant flavor and texture.
How can I make this recipe gluten-free?
To make this Pineapple Sour Cream Nut Bread gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure that the blend contains xanthan gum, which helps mimic the texture of traditional flour.
What nuts work best in this recipe?
Chopped walnuts or pecans are traditional choices that complement the flavors well. However, feel free to experiment with almonds or macadamia nuts for a different taste. Just ensure the nuts are coarsely chopped for the best texture.
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).