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. all-purpose flour; 1 c. sugar; 1 c. chopped walnuts; 2 tsp. double-acting baking powder; 3/4 tsp. salt; 1/2 tsp. baking soda; 1/2 tsp. mace; 1 egg; 1 (8 1/2 oz.) can crushed pineapple; 1/2 c. milk; 1/4 c. butter or margarine, melted

Servings: persons

2 c. all-purpose flour
1 c. sugar
1 c. chopped walnuts
2 tsp. double-acting baking powder
3/4 tsp. salt
1/2 tsp. baking soda
1/2 tsp. mace
1 egg
1 (8 1/2 oz.) can crushed pineapple
1/2 c. milk
1/4 c. butter or margarine, melted

1
Early in day or day before serving:
2
Preheat oven to 350u00b0. Grease a 9 x 5-inch loaf pan.
3
In large bowl, mix well first 7 ingredients.
4
In small bowl, beat egg, pineapple with its liquid and remaining ingredients; stir egg mixture into flour mixture just until flour is moistened.
5
Pour batter into pan.
6
Bake 50 minutes, or until toothpick inserted in center comes out clean. Cool bread in pan on wire rack 10 minutes; remove from pan.
7
Cool completely.

1238

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. all-purpose flour, 1 c. sugar, 1 c. chopped walnuts, 2 tsp. double-acting baking powder, 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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