Pineapple Walnut Bread
Ingredients
- 1½ cups crushed pineapple, well drained
- 2 large eggs
- ⅓ cup melted butter
- 1½ cups all-purpose flour
- ¾ cup brown sugar
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ½ cup chopped walnuts
Instructions
Step 1
Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
Step 2
In a large mixing bowl, combine the eggs, melted butter, and crushed pineapple. Mix until well blended.
Step 3
Add the flour, brown sugar, baking soda, and cinnamon. Stir gently until no dry flour remains.
Step 4
Fold in the chopped walnuts, reserving a small amount for topping if desired.
Step 5
Pour the batter into the prepared loaf pan and spread evenly. Sprinkle the remaining walnuts over the top.
Step 6
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Step 7
Allow the bread to cool in the pan for 10 minutes. Transfer to a wire rack and cool completely before slicing.
Recipe Notes
- Drain the pineapple well to prevent the bread from becoming too moist.
- Chopped pecans can be used instead of walnuts.
- Store in an airtight container for up to 4 days.
FAQs
Can I use fresh pineapple?
Yes. Finely chop fresh pineapple and drain any excess juice before using.
Can I freeze this bread?
Yes. Wrap tightly and freeze for up to 2 months.
How do I know when it’s done?
Insert a toothpick into the center. If it comes out clean, the bread is ready.
Yield: 1 loaf (8–10 slices)
Prep Time: 10 minutes
Bake Time: 50–60 minutes
Total Time: About 1 hour 10 minutes