Pineapple Raisin Nut Bread Recipe

Name: Pineapple Raisin Nut Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 cup sugar; 3/4 cup packed brown sugar; 1 cup vegetable oil; 3 eggs; 1 cup crushed pineapple, drained; 1 teaspoon rum extract; 3 cups flour; 1 tablespoon ground cinnamon; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon salt; 1/2 teaspoon ground cloves; 1 cup chopped pecans; 3/4 cup raisins

Servings: persons

1 cup sugar
3/4 cup packed brown sugar
1 cup vegetable oil
3 eggs
1 cup crushed pineapple, drained
1 teaspoon rum extract
3 cups flour
1 tablespoon ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon ground cloves
1 cup chopped pecans
3/4 cup raisins

1
In a large mixing bowl, beat the sugars, oil and eggs until smooth.
2
Stir in pineapple and extract.
3
Combine the flour, cinnamon, baking soda, baking powder, salt and cloves; stir into egg mixture just until moistened.
4
Fold in pecans and raisins.
5
Spoon into two greased 8x4x2-inch loaf pans.
6
Bake at 325 for 50-55 minute or until a toothpick inserted near the center comes out clean.
7
Cool for 10 minute before removing from pans to wire racks.

No nutrition data on file — estimate from the ingredient list.

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 14 ingredients. The key ingredients include: 1 cup sugar, 3/4 cup packed brown sugar, 1 cup vegetable oil, 3 eggs, and more.

Yes, Pineapple Raisin 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 Raisin Nut Bread

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