Pineapple Bran Quick Bread Food

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 BRAN QUICK BREAD RECIPE

Steps:

• Preheat oven to 350F/180C for 15 minutes. Lightly grease a 9×5 inch loaf pan. I also lined it with a piece of parchment paper to enable easy removal of the loaf from the pan.
• In a large bowl, stir together the dry ingredients.
• Similarly combine together the wet ingredients in a separate bowl. Just stir it well with a whisk.
• Pour the wet mixture of the dry ingredients and stir until just combined. Over-mixing the batter will result in a tough bread. Having lumps is fine, just be sure that the dry ingredients are not visible.
• Spoon the batter into prepared pan Bake in the preheated oven for 70-80 minute or until a tooth pick inserted in the center comes out clean. Mine was done around 75 minutes. (See My Notes #2)
• Let cool in pan on a wire rack for 10 minutes. Since I lined the pan with a parchment paper, the loaf came off very easily without any mess. Let the loaf cool completely on the rack overnight.

PINEAPPLE BREAD

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F. Grease and flour a loaf pan .
• Cream the butter and sugar in a large mixing bowl until light and fluffy.
• Beat in the eggs, one at a time, and blend well after each addition.
• Stir in the pineapple.
• Sift the flour, baking powder, and salt together in a medium bowl.
• Stir in the nuts.
• Add the dry ingredients to the wet ingredients and mix just until moistened. Do not over mix.
• Pour the batter into the prepared pan.
• Bake for 50 to 65 minutes, or until risen, browned, and a toothpick comes out clean.
• Let cool for a few minutes in the pan before turning out onto a cooling rack. Let cool completely before slicing, serving, and storing.

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.

PINEAPPLE BREAD

Steps:

• Preheat oven to 350°F. Grease one 9x5 inch loaf pan, or prep with parchment paper. Set aside
• In a large bowl, beat the eggs, then add butter and sugar and beat together until smooth.
• Stir in the pineapple, vanilla, and yogurt.
• In a separate large bowl, mix together flour, baking soda, baking powder, and salt. Gradually add the dry ingredients into the pineapple mixture. Stir until ingredients are well combined.
• Pour into the prepared loaf pan.
• Bake at 350°F for 1 hour, or until a toothpick comes out clean.
• Let cool at room temperature for 10 minutes before enjoying.

PINEAPPLE BREAD

Steps:

• Beat eggs, sugar and oil.
• Add sifted flour, baking soda, baking powder and cinnamon.
• Mix in pineapple and walnuts or pecans.
• Pour into 2 loaf pans.
• Bake at 325 degrees for 50-60 minutes.

PINEAPPLE BRAN MUFFINS

Steps:

• In a bowl, combine flour, baking soda and cereal. In a bowl, cream shortening and sugar. Beat in eggs, cream and honey; stir into dry ingredients just until moistened. Fold in pineapple. Fill greased muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes; remove from pans to wire racks.

RAISIN BRAN QUICK BREAD

Steps:

• Pre-heat oven to 350 deg F.
• Mix 1 ½ cups of Raisin Brand, Milk, 2 tablespoons of the Margarine in bowl.
• Add Egg and ¾ cup Sugar, mix well.
• Stir in Flour, Baking Powder and Cinnamon.
• Mix till well blended.
• Put in sprayed 9X5 loaf pan.
• Mix remaining ½ cup of cereal, 2 tablespoons Margarine and 1 Tablespoon Sugar.
• When well blended sprinkle over batter and press into the batter.
• Bake 50 minutes. Cool 10 minutes before removing from pan.

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.

BRAN MUFFINS WITH PINEAPPLE

Steps:

• Preheat oven to 350 degrees. Line two 12-cup muffin pans with 18 paper liners. Soak raisins in 1 cup hot water until soft, about 10 minutes; drain raisins and transfer to a food processor. Puree until smooth, about 30 seconds.
• In a medium bowl, combine bran, flours, baking powder, baking soda, and salt. In a large bowl, stir together yogurt, brown sugar, molasses, butter, egg, and raisin puree. Add dry ingredients and stir to combine; fold in pineapple. Divide batter evenly among liners. Bake until a toothpick inserted in center of a muffin comes out clean, about 25 minutes, rotating pans halfway through.