Pineapple-Nut Bread Recipe

Name: Pineapple-Nut Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. flour; 1 c. walnuts, chopped; 3/4 tsp. salt; 1/2 tsp. ground mace; 1 (8 1/2 oz.) can crushed pineapple in juice; 4 Tbsp. margarine or butter; 1 c. sugar; 2 tsp. baking powder; 1/2 tsp. baking soda; 1 lg. egg; 1/2 c. milk

Servings: persons

2 c. flour
1 c. walnuts, chopped
3/4 tsp. salt
1/2 tsp. ground mace
1 (8 1/2 oz.) can crushed pineapple in juice
4 Tbsp. margarine or butter
1 c. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1 lg. egg
1/2 c. milk

1
Preheat oven to 350u00b0.
2
Grease 9 x 5-inch loaf pan.
3
In a large bowl, mix well flour, sugar, walnuts, baking powder, salt, baking soda, and ground mace.
4
In small bowl, beat egg, crushed pineapple with its liquid, milk and margarine.
5
Stir egg mixture into flour mixture just until flour is moistened.
6
Pour the batter into greased pan.
7
Bake 50 minutes or until toothpick inserted in center comes out clean.
8
Cool bread in pan on wire rack ten minutes. Remove bread from pan.
9
Cool completely.

1231

kcal

Calories

Fat

166

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 2 c. flour, 1 c. walnuts, chopped, 3/4 tsp. salt, 1/2 tsp. ground mace, and more.

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

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.

Pineapple-Nut Bread

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