Quick Pineapple-Nut Bread
A moist, flavorful pineapple-nut bread with a tender crumb, perfect for breakfast or teatime, combining sweet pineapple with crunchy nuts for a delightful treat.
Ingredients
Instructions
- Beat butter gradually, adding sugar until light and fluffy.
- Add eggs and beat until fluffy; stir in Bisquick, salt, pineapple with syrup, and nuts.
- Mix well.
- Turn the batter into a greased loaf pan.
- Bake at 350°F (175°C) for 45 minutes or until a toothpick inserted in the center comes out clean and the top is golden brown.
- Cool for 10 minutes in the pan, then turn out onto a wire rack to cool completely.
Tips & Substitutions
For a lighter texture, consider using half the amount of butter and substituting unsweetened applesauce for the other half. You can also replace chopped walnuts with pecans if you prefer a different nut flavor. Ensure to drain the crushed pineapple slightly if you want a less moist bread. Mixing the batter just until combined will help avoid a dense loaf.
Serving Suggestions
This bread is delicious served warm with a pat of butter or cream cheese. It pairs beautifully with a cup of coffee or tea for breakfast or an afternoon snack. You can also enjoy it as a dessert alongside a scoop of vanilla ice cream. For a festive touch, serve it alongside Acorn Squash With Cranberry Stuffing during holiday gatherings.
Storage & Reheating
Store leftover Pineapple-Nut Bread in an airtight container at room temperature for up to three days. For longer storage, wrap the bread tightly in plastic wrap and place it in the freezer, where it can last for up to three months. To reheat, simply pop slices in the microwave for 10-15 seconds or warm in a toaster oven.
Nutrition & Diet Analysis (per serving)
Each serving of Quick Pineapple-Nut Bread contains roughly 481 calories, with 10g protein, 27g carbohydrates, and 40g fat. It is an excellent source of protein (21% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 910mg per serving (40% 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 be sure to crush it finely and add a little extra sugar to compensate for the sweetness and moisture. Drain any excess juice to avoid making the batter too wet.
Can I make this recipe without eggs?
Absolutely! You can substitute each egg with a quarter cup of unsweetened applesauce or a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water). This will keep the bread moist and help it rise.
How can I enhance the flavor of the bread?
For an extra flavor boost, consider adding a teaspoon of vanilla extract or a teaspoon of cinnamon to the batter. You could also mix in some dried fruits or coconut for additional texture and taste.
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).