Pineapple Nut Bread

Pineapple Nut Bread
Pineapple Nut Bread. Diana Rattray
    75 mins

This is a wonderful pineapple quick bread, moist and flavorful. Chill this bread for easier slicing. 

I have been making this bread for longer than I care to say. I've made it with chopped walnuts and with chopped pecans. Either one works well. Or make it with some chopped macadamia nuts and coconut to give it Hawaiian flavor. 

I brush the bread with some melted butter as soon as it comes out of the oven.

What You'll Need

  • 3/4 cup light brown sugar
  • 6 tablespoons butter
  • 2 eggs
  • 1 can (8-9 ounces) crushed pineapple, undrained
  • 1 teaspoon vanilla extract
  • 1 cup chopped walnuts or pecans
  • 2 1/4 cups all-purpose flour, stir before measuring
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • Topping:
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon cinnamon
  • 1/4 cup finely chopped pecans or walnuts
  • 1 tablespoon melted butter, optional

How to Make It

Preheat oven to 350 F. Generously butter a 9-by-5-by-3-inch loaf pan.

Cream together the sugar and butter; add eggs and beat just until blended. Stir in the undrained pineapple, vanilla, and 1 cup chopped nuts. Sift together flour, baking powder, soda and salt. Stir sifted mixture into pineapple mixture just until blended. Spoon batter into the prepared loaf pan. Combine topping ingredients and sprinkle over batter.

Bake in the preheated oven for about 50 to 60 minutes.

To test for doneness, insert a toothpick into the center of the loaf. If it comes out clean, the bread is done.

If desired, brush with the melted butter as soon as it comes out of the oven.

Cool thoroughly before cutting. Chilling makes this bread easier to slice.

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