Pineapple Bread Bread Machine 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.

BREAD MACHINE SWEET HAWAIIAN YEAST BREAD RECIPE - (4.4/5)

Steps:

• Place ingredients in bread machine container in order directed by manufacturer. Cycle: white, sweet, no timer. Setting: light.

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 (DAIRY FREE + GLUTEN FREE)

Steps:

• Preheat oven to 350°F. Grease a 9 by 5 inch loaf pan with cooking spray.
• In a medium to large bowl, combine melted butter, brown sugar, and maple syrup. Whisk to thoroughly combine. Whisk in eggs.
• Add in vegan sour cream, vanilla extract, and almond extract. Whisk to thoroughly combine.
• Fold in crushed pineapple.
• Add flours, baking powder, baking soda, and salt. Fold until just incorporated.
• Bake for about 40 minutes, or until a toothpick inserted into the center of the loaf comes out clean / with just moist crumbs.
• Let bread cool completely in pan before slicing and serving.
• Enjoy!

PINEAPPLE BREAD

Steps:

• In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Just before final kneading (your machine may audibly signal this), add the pineapple if desired.

HAWAIIAN BREAD RECIPE

Steps:

• This makes a two-pound loaf.
• Follow the instructions that came with your bread machine in terms of which ingredients to put in the bread machine first. (My bread machine recommends adding the liquids first.) Use the basic or sweet setting.
• I made mine with the bread machine set at medium crust. It came out a little darker than I'd like. The next time I'm going to use the light crust setting.
• Check on the dough after five or ten minutes of kneading. It should be a smooth, round ball. If it's too dry add liquid a teaspoon at a time until it looks OK. If it looks too wet, add flour a tablespoon at a time until it looks OK. Most of the time though, the above amounts should be just right.

PINEAPPLE BREAD (BREAD MACHINE)

Steps:

• In bread machine pan, place the first eight ingredients in order suggested by manufacturer.
• Select basic bread setting. Choose crust color and loaf size if available.
• Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
• Just before final kneading (your machine may audibly signal this), add the pineapple if desired.

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.

PINEAPPLE BREAD ( FOR BREAD MACHINE)

Steps:

• In the bread baking pan container, combine undrained pineapple, water, margarine, salt. Add flour and Splenda. Make indentation on the top of dry ingredients and pour in yearst. Follow bread machine instructions for 1 1/2 pound loaf. Add pecans, when "add ingredients" beeps. Continue following machine instructions. When done, remove the loaf and place on the wire rack to cool. Cut into 12 slices. Enjoy!