Pineapple Walnut Bread
A moist, flavorful pineapple walnut bread featuring fruit and nuts, perfect for breakfast, snacks, or teatime, appealing to those who enjoy sweet, fruity baked goods.
Ingredients
Instructions
- Sift the flour, sugar, baking powder, and salt into a large bowl.
- Add the raisins and chopped nuts to the dry mixture.
- In a separate bowl, beat the egg and then add the vanilla and melted shortening; mix well.
- Pour the egg mixture into the dry ingredients and mix thoroughly.
- Dissolve the baking soda in the crushed pineapple in a small bowl.
- Add the pineapple mixture to the batter and stir until moistened.
- Pour the batter into greased miniature loaf pans.
- Bake at 350°F (175°C) for about 30 minutes or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a moist texture, make sure to use well-drained crushed pineapple. You can substitute chopped walnuts with pecans or omit nuts for a nut-free version. If you prefer a sweeter bread, increase the sugar by a couple of tablespoons. This recipe can also be adapted for muffins if you prefer individual servings. Consider adding spices like cinnamon or nutmeg for extra flavor.
Serving Suggestions
Serve warm or at room temperature as a delightful breakfast treat or snack. It pairs beautifully with cream cheese or butter spread on top. For a complete meal, enjoy slices alongside a fresh fruit salad or yogurt. This bread also makes a lovely gift when wrapped in decorative paper, perfect for sharing with friends and family.
Storage & Reheating
Once cooled, store the Pineapple Walnut Bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, slice and warm in a toaster oven or microwave for a few seconds until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple Walnut Bread contains roughly 598 calories, with 6g protein, 67g carbohydrates, and 36g fat. It is an excellent source of calcium (22% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 1341mg per serving (58% 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?
Yes, you can use fresh pineapple, but make sure to finely chop it and remove excess moisture to avoid making the bread soggy. Crushed pineapple provides a more consistent texture and sweetness, so adjust other ingredients accordingly if using fresh.
How can I make this recipe gluten-free?
To make Pineapple Walnut Bread gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Be sure to check the blend's instructions, as some may require additional binding agents like xanthan gum to achieve the right texture.
What can I add for extra flavor?
You can enhance the bread's flavor by adding spices such as cinnamon or nutmeg, or even a splash of coconut extract for a tropical twist. Consider mixing in shredded coconut or chocolate chips for a different take. These additions can elevate the taste and make the bread even more enjoyable.
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).