Pineapple Nut Bread

My family adores the recipe, which I’ve had since 1980. You can use any nuts you choose.

Prep Time: 15 mins
Cook Time: 1 hr
Additional Time: 10 mins
Total Time: 1 hr 25 mins
Servings: 8
Yield: 1 9-inch loaf

Ingredients

  1. ¾ cup brown sugar
  2. 3 tablespoons butter, softened
  3. 2 eggs
  4. 2 cups all-purpose flour
  5. 2 teaspoons baking powder
  6. ½ teaspoon salt
  7. ¼ teaspoon baking soda
  8. 1 (8.5 ounce) can crushed pineapple
  9. ¾ cup chopped pecans
  10. ½ cup raisins
  11. 2 tablespoons white sugar
  12. ½ teaspoon ground cinnamon

Instructions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch loaf pan.
  2. Beat brown sugar and butter with an electric mixer in a large bowl until light and fluffy. Add eggs one at a time, blending the first into the brown sugar mixture before adding the other.
  3. Sift flour, baking powder, salt, and baking soda together in a separate bowl. Stir about half the flour mixture into the brown sugar mixture. Pour pineapple with its juice into the brown sugar mixture and stir; add remaining flour mixture and stir just until a batter forms. Fold pecans and raisins into the batter; pour into prepared loaf pan.
  4. Mix white sugar and cinnamon together in a small bowl; sprinkle over the batter in the loaf pan.
  5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts

Calories 357 kcal
Carbohydrate 54 g
Cholesterol 58 mg
Dietary Fiber 3 g
Protein 6 g
Saturated Fat 4 g
Sodium 361 mg
Sugars 27 g
Fat 14 g
Unsaturated Fat 0 g

 

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