Fresh Pineapple Nut Bread Food

PINEAPPLE-CHERRY QUICK BREAD

Steps:

• Heat oven to 325°F. Grease and flour bottoms only of two 8x4-inch loaf pans. In large bowl, combine flour, sugar, baking soda and salt; mix well. Add oil, vanilla, eggs and pineapple with liquid; mix with electric mixer at low speed until combined. Fold in cherries. Spoon into greased and floured pans.
• Bake at 325°F. for 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pans for 10 minutes. Remove from pans; place on wire racks. Cool 1 hour or until completely cooled. Sprinkle cooled loaves with powdered sugar.

SWEET PINEAPPLE COCONUT BREAD

Steps:

• Preheat oven to 350*F.
• Grease and flour a 9" loaf pan or 4 mini loaf pans.
• Spread an even layer of coconut on a baking sheet. Bake for 6-8 minutes, tossing occasionally.
• Beat butter and sugar until light and fluffy, around 3 minutes. Add eggs, one at a time, mixing to combine.
• Add sour cream, baking soda, and salt until just combined. Then add flour slowly, mixing until combined.
• Fold in crushed pineapple and 1 cup of the toasted coconut into batter.
• Fill loaf pans with batter. Sprinkle remaining toasted coconut on top of the batter.
• Bake a large loaf pan for 65-70 minutes, (mini loaves bake approximately 40 minutes) or until a toothpick comes out clean. Let sit for 15 min . Then remove from pan to a wire rack to cool completely.

PINEAPPLE BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
• Beat eggs slightly. Add butter and sugar. Beat smooth. Stir in pineapple and vanilla.
• In separate bowl put flour, baking powder, soda, salt, and walnuts. Stir well and pour into pineapple mixture. Stir to moisten. Pour into greased 9x5x3 inch loaf pan.
• Bake in 350 degree F (175 degree C) oven for 1 hour. Test with toothpick. Let stand 10 minutes. Remove from pan. Cool and wrap.

PINEAPPLE NUT BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch loaf pan.
• Beat brown sugar and butter with an electric mixer in a large bowl until light and fluffy. Add eggs one at a time, blending the first into the brown sugar mixture before adding the other.
• Sift flour, baking powder, salt, and baking soda together in a separate bowl. Stir about half the flour mixture into the brown sugar mixture. Pour pineapple with its juice into the brown sugar mixture and stir; add remaining flour mixture and stir just until a batter forms. Fold pecans and raisins into the batter; pour into prepared loaf pan.
• Mix white sugar and cinnamon together in a small bowl; sprinkle over the batter in the loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

FESTIVE MARASCHINO CHERRY NUT BREAD

Steps:

• Preheat the oven to 350 F. Grease and flour one 8-inch by 4-inch or two 6-inch by 3-inch mini loaf pans. Combine the flour, baking soda and salt in a large bowl with a wire whisk. Set the bowl aside.
• In a smaller bowl, beat the sugar and the eggs. Beat in the butter, milk, and vanilla until well mixed. Add the wet ingredients to dry. Only mix until moistened. Carefully, stir in nuts and cherries.
• Spoon the batter into the prepared pans.
• Bake the 8-inch pans for 55 to 60 minutes. Bake the mini pans for 45 minutes. Cool in pans on a cooling rack for five minutes.
• Remove the bread from the pans to finish cooling on the cooling racks.

PINEAPPLE BANANA CAKE RECIPE

Steps:

• Place all the ingredients from the dry list into a large mixing bowl, mix well.
• In a large jug, add all the ingredients from the wet list, and mix well.
• Pour all the mixed wet ingredients into the dry ingredients, and gently mix until just combined.
• Spoon the mixture into the prepared 22 cm cake tin, level the top, and place in the preheated oven to bake for 20 - 30 minutes, or until cooked - Insert a wooden skewer into the cake, if it comes out clean the cake is cooked.
• When cooked, remove from the oven, and allow to stand in the tin for 10 minutes before turning onto a wire cake rack. Allow to cool completely before adding the frosting.
• Place all the ingredients from the cream cheese frosting list into a bowl. Mix well (with a spoon or electric mixer) until smooth. Spread over the top of the cooled cake. Decorate with finely chopped pecan nuts.

~ SCRUMPTIOUS PINEAPPLE BANANA NUT BREAD ~

Steps:

• 1. Preheat oven to 350 degree F. Spray two 9.5 x 5 bread pans with bakers joy or grease well. In a large bowl, whisk together the flour, sugar, salt, cinnamon, baking soda, salt and nuts.
• 2. In another bowl, beat together the eggs, oil, vanilla, banana and pineapple. Make sure it's mixed well.
• 3. Pour the wet ingredients into the dry and mix with a wooden spoon or spatula, only until you no longer see dry ingredients.
• 4. Divide batter between two greased 9.5 x 5 bread pans. ( Can also make mini loaves of bread if desired.) I've done both. Baking time will vary, depending on size of pan.
• 5. Bake for 50 minutes to 1 hour. Check center and pick should come out clean. Let cool for 5 minutes then remove from pans and finish cooling on racks.
• 6. Enjoy! It's delicious! Freezes well too!

PINEAPPLE NUT BREAD

Steps:

• 1. Preheat oven to 350 degrees. Lightly oil and flour one loaf pan.
• 2. Sift flour, baking powder, salt, cinnamon and nutmeg onto wax paper. In a large bowl, beat oil with sugars; add eggs, one at a time; mix well.
• 3. Add dry ingredients alternately with the milk. Stir in vanilla; add pineapple and pecans. Bake for 50 minutes. Cool completely before cutting.

PINEAPPLE COCONUT BREAD

Steps:

• Preheat oven to 325 degrees and spray a loaf pan with baking spray.
• Spread coconut on a baking sheet and bake for 6 to 10 minutes shaking the tray occasionally.
• In your stand mixer add the butter and sugar and cream on high speed until light and fluffy for 1-2 minutes.
• Add the flour, baking soda, and salt into a bowl and whisk together until well mixed.
• Add eggs, one at a time until fully combined then add in the flour mixture and the sour cream alternating in batches (1/3 of the amount each time).
• Gently add in the pineapple and 1 cup of the coconut flakes with a spatula.
• Add the batter to the loaf pan then sprinkle the top with the remaining coconut.
• Bake for 65 to 70 minutes or until the cake is cooked through (test with a toothpick).

PINEAPPLE NUT BREAD

Steps:

• In a large bowl, combine the flour, brown sugar, baking powder, salt and baking soda. Set aside half of the flour mixture. In a small bowl, whisk butter and eggs. Stir into the dry ingredients just until moistened. Fold in pineapple and nuts. Gradually add the reserved flour mixture. , Pour into a greased 8x4-in. loaf pan. Combine sugar and cinnamon; sprinkle over loaf. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

PINEAPPLE BANANA BREAD

Steps:

• Set oven to 350F
• Cream the butter and the sugar in the bowl of a stand mixer, or do it with electric beaters. Beat in the eggs, one at a time, and then the extract and poppy seeds.
• Blend in the drained pineapple, the mashed banana, and the coconut.
• Sift in the flour, baking powder, soda, salt, and just mix on low speed until everything is blended.
• Spray or lightly butter a standard loaf pan and line it with parchment paper with long overhanging ends (this is optional) so you can lift it out for glazing.
• Spread the batter evenly into the pan and rap it against the counter once or twice to release any air bubbles.
• Bake for about 65-70 minutes, until risen, golden brown, and a toothpick inserted in the center comes out without wet batter clinging to it.
• Cool on a rack before glazing.
• To make the glaze, mix the confectioner's sugar with enough of the reserved pineapple juice to make a spreadable glaze.,

PINEAPPLE BANANA BREAD RECIPE

Steps:

• Mash the bananas in a small bowl with a fork and set aside.
• In a large mixing bowl combine the cake mix, pudding mix, eggs, oil, cinnamon and pineapple juice from the crushed pineapple (reserve 1 Tablespoon for glaze).
• Blend for 2 minutes on medium/low speed.
• Fold in crushed pineapple, bananas in the bowl, and chopped pecans.Stir them in with a spoon or hand mixer on low.
• Pour batter into 5 mini loaf pans that have been lightly sprayed with non stick cooking spray.
• Heat oven to 350 degrees and bake for 40 - 42 minutes and then cool completely. You can remove them from the pans after 5 minutes to continue cooling.

PINEAPPLE NUT BREAD RECIPE:

Steps:

• Preheat oven to 350 degrees F. Either butter or spray one 9x5-inch loaf pans.
• Into a bowl, sift together the flour, baking powder, baking soda, and salt.
• In another bowl, cream together the brown sugar, butter, and eggs until fluffy.
• Using a rubber spatula, stir in 1/2 the flour mixture and 1/2 the nuts. Stir in the crushed pineapple (with juice). Stir in the remaining 1/2 flour mixture and 1/2 nuts, stirring until well blended.
• Pour the batter into the prepared loaf pan.
• NOTE: Bake all quick breads as soon as the ingredients are assembled. Since high temperatures are often called for, it is best to bake them in the center of the oven, as the heat in the top third of the oven will be too intense.
• Bake approximately 50 minutes or until a toothpick inserted in the center comes out clean. NOTE: Be sure and poke the toothpick to the center of the loaf. A good check is to use an instant digital thermometer to test your bread. The internal temperature of the bread should be at 200 degrees F. when done. Remove from oven and cool on a wire rack 10 minutes; remove from pan. Cool completely before slicing.
• Storage: Breads that contain fruit, nuts, or butter may be stored for 2 or 3 days, well wrapped in plastic wrap or aluminum foil. May be frozen for longer storage. After thawing frozen breads, reheat them in a 400 degree F. oven for a few minutes before serving.
• Makes 1 loaf.

FRESH PINEAPPLE NUT BREAD

Steps:

• Sift together the first four ingredients.
• Add nuts to the dry mixture.
• Cream together sugar, butter and eggs until fluffy.
• Stir in half the flour mixture.
• Add pineapple.
• Blend in the remaining flour mixture and pour onto a well greased 9x5x3 inch pan.
• Combine 2 tbsp sugar and 1/2 tsp cinnamon and sprinkle on top of the bread mixture.
• Bake at 350 degrees for one hour.

MOIST PINEAPPLE BANANA BREAD

Steps:

• In a large bowl, combine the flour, sugar, salt, baking soda and cinnamon. In another bowl, whisk the eggs, oil and vanilla; add pineapple and bananas. Stir into the dry ingredients just until moistened. Pour into two greased 8x4-in. loaf pans., Bake at 350° for 60-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.

BANANA PINEAPPLE NUT BREAD

Steps:

• Combine flour, sugar, soda, cinnamon, pecans and salt in large bowl; set aside.
• In another bowl, mix vanilla, eggs, oil, bananas and pineapple.
• After blending, add liquid mixture to dry mixture and stir until well blended.
• Pour into two greased and floured loaf pans.
• Bake at 350 degrees for 60-70 minutes or until toothpick inserted near center comes out clean.
• Cool in pans on wire rack for 10 minutes before removing.
• Continue to cool on wire rack.
• (Cooking time does not include cooling time).
• Store in airtight container or plastic wrap.

HAWAIIAN COCONUT PINEAPPLE BREAD RECIPE

Steps:

• Preheat oven to 350 degrees F. Pour pineapple chunks into a fine mesh strainer and allow to sit and drain, at least 10 minutes. On a large rimmed baking sheet spread coconut. Bake until lightly toasted, tossing occasionally, 6 to 10 minutes.
• Grease bottom and sides of a 9 x 5-inch loaf pan; dust with flour, tapping out excess. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar on high speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Reduce speed to low, and alternately add flour mixture in three parts and sour cream in two, beginning and ending with flour mixture. Mix just until combined.
• Fold pineapple and 1 cup toasted coconut into batter. Scrape batter into prepared loaf pan and smooth surface with a rubber spatula; sprinkle with remaining 1/2 cup coconut. Bake until a toothpick inserted in center comes out clean, 65 to 70 minutes (cover pan with foil halfway through). Let cake cool in pan 15 minutes. Remove from pan, and transfer to a wire rack to cool completely.

PINEAPPLE BANANA HUMMINGBIRD MINI LOAVES

Steps:

• Preheat oven to 350 F.
• Combine cake mix, instant pudding, pineapple juice, eggs and oil in large bowl with mixer 2 minutes, or until blended. Add fruit and nuts; mix just until blended.
• Pour prepared batter into 5 foil mini loaf pans sprayed with cooking spray. Bake for 40 minutes, or until toothpick inserted in center of cake comes out clean. Cool completely.
• Garnish with Cream Cheese Glaze, and additional Chopped Pecans, if desired.Cream Cheese Glaze: Combine 2 oz. softened PHILADELPHIA Cream Cheese with 1 tablespoon milk and 1/2 cup powdered sugar; drizzle over cooled loaves. Refrigerate remaining glaze.

PINEAPPLE PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees F. Grease and flour 9" x 5" loaf pans. In a large bowl, combine flour and next 7 ingredients. Add eggs and oil; beat well. Stir in pumpkin, pineapple and pecans. Pour batter evenly into prepared pans. Bake 35 to 40 minutes or until a tester inserted in center comes out clean.

FRESH PINEAPPLE NUT BREAD

Steps:

• In a mixing bowl, beat butter, eggs and brown sugar. Combine the flour, baking powder, salt, baking soda and nuts; stir half into egg mixture. Add pineapple, then remaining flour mixture. Pour into a greased 8x4x2 inch; loaf pan. Combine sugar and cinnamon; sprinkle over loaf. Bake at 350℉ (180℃) for 50 to 55 minutes or until bread tests done. Cool on a wire rack.

PINEAPPLE NUT BREAD

Steps:

• Preheat your oven to 350 degrees.
• Spray (2) 9 x 5 x 3 loaf pans with nonstick cooking spray.
• Set aside.
• In your Kitchen Aid Mixer, mix together the butter and sugar.
• Add the eggs, one at a time, beating well after each addition.
• Sift the dry ingredients.
• Alternate adding the dry ingredients with the crushed pineapple wit the juice and mixing.
• When everything is incorporated well, add the chopped nuts and give it a good stir.
• Pour the batter evenly into the 2 loaf pans and bake for 50-55 minutes or until the loaf is light golden brown on the edges and a tooth pick inserted into the loaf comes out clean.
• Remove from the oven and let cool in the pans for 10- 15 minutes.
• Carefully run a knife around the edges of the pan and remove the loaves from their pans, and place on a cooling rack to finish cooling.
• This bread is delicious warm from the oven, but harder to slice.
• It may be served warm or room temperature with butter.
• *To freeze: Let the loaf cool completely and then store in a freezer friendly plastic container or bag.
• Enjoy!