Pineapple - Walnut Bread(Lo-Cal)
A moist, flavorful pineapple-walnut bread with a hint of orange, perfect for breakfast or teatime, offering a delightful combination of sweetness and crunch.
Ingredients
Instructions
- Cream together the brown sugar and shortening.
- Add eggs and beat well.
- Combine flour, soda, and salt.
- Add alternately with the thawed orange juice concentrate, beating after each addition.
- Stir in the crushed pineapple and chopped nuts.
- Pour the batter into two greased loaf pans.
- Bake at 350°F for 50 to 60 minutes until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a moister bread, consider adding a mashed banana or applesauce as a substitute for some shortening. If you prefer a nuttier flavor, try using pecans instead of walnuts. Make sure to sift the flour before measuring to avoid dense bread. Experiment with spices such as cinnamon or nutmeg for added warmth, which can pair beautifully with the flavors in Perfect Spice Cake.
Serving Suggestions
Slice the Pineapple-Walnut Bread and serve it warm or at room temperature. It pairs well with a dollop of cream cheese or a smear of butter. For a delightful breakfast or brunch option, serve alongside fresh fruit or yogurt. This bread also makes a tasty afternoon snack with a cup of tea or coffee. Consider serving it with Patty'S Salad for a refreshing contrast.
Storage & Reheating
Once cooled, wrap the bread tightly in plastic wrap or aluminum foil and store it in an airtight container at room temperature for up to three days. For longer storage, place the wrapped loaves in the freezer for up to three months. To reheat, simply thaw at room temperature and warm in the oven at 350°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple - Walnut Bread(Lo-Cal) contains roughly 722 calories, with 7g protein, 89g carbohydrates, and 39g fat. It is an excellent source of vitamin C (22% of the Daily Value), and a good source of calcium and protein. Note that it is relatively high in sodium, at 815mg per serving (35% 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. This will help maintain the right texture of the bread. Fresh pineapple adds a vibrant flavor, though the canned version is more convenient and ensures consistent sweetness.
Is it possible to make this bread gluten-free?
Absolutely! Substitute all-purpose flour with a gluten-free flour blend that contains xanthan gum for binding. Keep in mind that the texture may differ slightly, but the flavor will still be delicious. Adjust the baking time as needed, since gluten-free breads can sometimes bake faster.
How can I make this recipe vegan?
To make this bread vegan, substitute the eggs with flaxseed meal or applesauce, using one tablespoon of flaxseed meal mixed with three tablespoons of water for each egg. Replace the shortening with coconut oil or a vegan butter alternative. This will help maintain the moisture while keeping it plant-based.
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).