Pineapple Bread
Prep
10 mins
Cook
1 hr
Servings
12
Difficulty
Hard
This pineapple bread is my go to recipe whenever I want to bake something special without spending hours in the kitchen. The beauty of this loaf is its simplicity: you just mix everything together and pop it in the oven for about an hour. I love that crushed pineapple adds natural sweetness and moisture while keeping the sugar content reasonable, plus it's packed with vitamin C and bromelain, an enzyme that aids digestion. It's also incredibly budget friendly since these are pantry staples most of us already have on hand. The result is a tender, golden loaf that fills your home with the most wonderful tropical aroma.
Ella x
Ingredients
- 22 eggs
- ½ cup melted butter½ cup melted butter
- 11 cup white sugar
- 11 cup crushed pineapple with juice
- 11 teaspoon vanilla extract
- 22 ½ cups all-purpose flour
- 33 teaspoons baking powder
- ½ teaspoon baking soda½ teaspoon baking soda
- ¾ teaspoon salt¾ teaspoon salt
- ½ cup chopped walnuts½ cup chopped walnuts
Detail level
Instructions
- 1
Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
- 2
Beat eggs slightly. Add butter and sugar. Beat smooth. Stir in pineapple and vanilla.
- 3
In separate bowl put flour, baking powder, soda, salt, and walnuts. Stir well and pour into pineapple mixture. Stir to moisten. Pour into greased 9x5x3 inch loaf pan.
- 4
Bake in 350 degree F (175 degree C) oven for 1 hour. Test with toothpick. Let stand 10 minutes. Remove from pan. Cool and wrap.
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