a delicious sweet curry meal that pairs well with rice.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 10 |
| Yield: | 1 9×5-inch loaf |
Ingredients
- 2 eggs
- 1 cup white sugar
- ½ cup melted butter
- 1 cup crushed pineapple with juice
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- ½ cup chopped walnuts
- 1 teaspoon baking powder
- ¾ teaspoon salt
- ½ teaspoon baking soda
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×5-inch loaf pan.
- Place eggs in a large bowl; beat with an electric mixer. Add sugar and melted butter; continue to beat until smooth. Stir in pineapple and vanilla.
- Stir flour, walnuts, baking powder, salt, and baking soda together in a separate bowl; add to pineapple mixture and stir until just combined. Pour mixture into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan briefly, then invert onto a wire rack to cool completely.
- The baking powder amount has been reduced based on review feedback. The original recipe called for 3 teaspoons.
Reviews
I think you can find a way to make it less calorie so I gave it a 4 star.
Didn’t taste pineapple whatsoever.
liked it but will use more pineapple next time and i like the brown sugar thought. I was thinking next time to add maraschino cherries like pineapple upside down cake
I actually changed the recipe a bit. Instead of walnuts I substituted coconut flakes. Instead of butter I substituted coconut oil. And I added 2 bananas to the mixture. It came out so moist and delicious!
I made this vegan for my brother by sub’g apple sauce for butter and chia seeds for eggs ( 1 TBL chia + 2 TBL water per egg) . I also followed the advice of others. I added 1 20oz can of pinapple , juice and all. Also added 1/4 tsp cinn and 1 tsp allspice, and put brown sugar on top. they said it was great. like an pineapple upside down cake– and they are bakers. I asked about the coconut and they said if adding coconut put on top so it browns nicely. I also sugg adding rum , which was well recieved ; ).
This recipe is very good! I unfortunately did not have crushed pineapple, so I used my pineapple chunks. It came out good. I added some of the juice to the batter. All flavors were balanced! Will make it again.
I made this for my husband and he definitely enjoyed it but it didn’t have a strong pineapple flavor.
This recipe was good, but I think the bake time was a little too long for my oven, it came out a bit dry. I took the basic recipe and added coconut and macadamia nuts and rum flavoring for a whole tropical vibe. Would make again, but back off the cook time a little bit.
I’m not a fan of pineapple, but my son requested some pineapple bread and I decided to try this recipe. I did what other reviewers recommended and used 1/2 cup pineapple and 1/2 cup juice. The flavor was very mild, which I enjoyed, but my son said he would prefer a stronger pineapple flavor. I will definitely be making this again and possibly trying other suggestions to increase the flavor.
Super simple and super tasty! Definitely a new favorite!
No changes made, and no changes needed. I hate banana bread, but found I absolutely enjoyed this pineapple walnut bread. I’ll make it again for sure!
Tasted great
I used home canned Zucchini in pineapple juice instead because I wanted to use it up. It was very good. Tasted like a pound cake.
This was very good. Moist and tasty. I took it to a pot luck and everyone liked it. A nice alternative to banana bread. I followed the recipe exactly, but like another reviewer I might add a bit more pineapple next time, although is excellent the way it is.
It appears to have a bit too much baking powder. Within minutes it is rising and bubbling excess gas. I coursely chopped the fresh juicy pineapple in the blender, and I suspect that put in a bit too much liquid as a result. I added pecans, cranberries and hemp hearts. I’ll let you know how it came out in about 45 minutes. Well, it’s delicious but it did fall. I would say the solution would have been to do the recipe, but add the liquid portion slowly to the dry until it was just moistened, rather than necessarily add all the liquid. The variable between canned pineapple and fresh, especially a juicy fresh one slightly blended, is too great. Then bake when just moistened, so there was no chance of too much liquid or the extra bubbles of the baking powder creating too big a bubble situation so it would be likely to fall.
It turned out great! Tasted great, moist and great flavor!
I made two separate batches, they both came out very dry. If it had been just one, I could have marked it up to a mistake, but both? Perhaps I need to follow another person’s advice and double be pineapple. I’m especially disappointed because I gave these loaves as gifts, only tasting the bread afterwards. Incidentally, I topped mine with an orange glaze. I love orange and pineapple together.
I am baking as I write this review, dont know yet how it tastes. Use a bigger pan, my batter overflowed and I had to put on a cookie sheet before it hit the bottom of my oven. i used a 20 oz. can of pineapple with juice, the only modifying to the recipe other than the baking powder mod. and it filled to the rim my pan. Yes it was the right size, so if you modify the amounts of pineapple with juice use a bigger pan. The batter tasted good though so we’ll see how the bread turns out.
I made this with the suggestions of other reviewers. I used half pineapple and half juice, one teaspoon baking powder and sprinkled brown sugar in top. This was terrible. I won’t make this again.
Used macadamia instead of walnut and added 1/2 cup coconut. Family loved it!
I substituted whole wheat flour for flour and Stevie for sugar. The dough was too dry so I added more pineapple and some Apple sauce. The finished product was too plain and did not taste as much like pineapple as I had hoped. It wasn’t very sweet and didn’t have enough nuts. I might try again and change the recipe completely.