Pineapple Sour Cream Nut Bread Recipe

Name: Pineapple Sour Cream Nut Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 2 c. sifted all-purpose flour; 1 tsp. salt; 3/4 tsp. soda; 1 egg, well beaten; 1 c. sugar; 3/4 c. sour cream; 1 (8 oz.) can crushed pineapple (canned in its own juice), drained; 1 Tbsp. pineapple juice from crushed pineapple; 1 c. chopped nuts; 1/2 c. shredded coconut (optional)

Servings: persons

2 c. sifted all-purpose flour
1 tsp. salt
3/4 tsp. soda
1 egg, well beaten
1 c. sugar
3/4 c. sour cream
1 (8 oz.) can crushed pineapple (canned in its own juice), drained
1 Tbsp. pineapple juice from crushed pineapple
1 c. chopped nuts
1/2 c. shredded coconut (optional)

1
Combine flour, salt and soda; set aside.
2
Beat egg; beat in sugar.
3
Stir in sour cream, pineapple and juice.
4
Blend in dry ingredients.
5
Add nuts and coconut.
6
Turn into well-greased 9 x 5 x 3-inch loaf pan.
7
Place in cold oven; turn heat to 350u00b0 and bake about 75 minutes or until done.
8
Let stand in pan 5 minutes, then turn out on rack to cool.
9
Freeze, if desired.

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 10 ingredients. The key ingredients include: 2 c. sifted all-purpose flour, 1 tsp. salt, 3/4 tsp. soda, 1 egg, well beaten, and more.

Yes, Pineapple Sour Cream 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 Sour Cream Nut Bread

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