How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for 1969 Apricot Pineapple Bread?

You need 11 ingredients. The key ingredients include: 1/3 c. melted fat, 2/3 c. sugar, 2 eggs (unbeaten), 3 Tbsp. buttermilk, and more.

Is 1969 Apricot Pineapple Bread suitable as general?

Yes, 1969 Apricot Pineapple Bread falls under the General category and is a great choice for this type of meal.

How do I store leftover 1969 Apricot Pineapple Bread?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

1969 Apricot Pineapple Bread Recipe

Name: 1969 Apricot Pineapple Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 c. melted fat; 2/3 c. sugar; 2 eggs (unbeaten); 3 Tbsp. buttermilk; 2 Tbsp. pineapple juice; 1/2 tsp. salt; 1/2 c. drained pineapple (crushed); 1/2 c. ground apricots; 1 tsp. baking powder; 2 c. flour; 1/2 tsp. soda

Bake this irresistible 1969 Apricot Pineapple Bread at home. Made with sugar, eggs, buttermilk and pineapple juice. Easy step-by-step instructions inclu…

This 1969 Apricot Pineapple Bread relies on simple, everyday ingredients such as melted fat, sugar, eggs (unbeaten) and buttermilk. It comes together quickly and makes 4 servings, at about 758 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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1969 Apricot Pineapple Bread

Tips for the best results

Variations & substitutions

My Personal Notes

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