Pineapple Bread Food

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.

3 INGREDIENT QUICK PINEAPPLE BREAD RECIPE WITH SELF-RISING FLOUR

Steps:

• Preheat oven to 350 and grease a loaf pan.
• Combine flour and sugar together in a bowl and mix well. Add pineapple and continue to mix. At first it may seem dry and you'll want to add water -- but don't (unless using fresh pineapple) and the mixture will come together.
• Get a little arm workout in while mixing.
• Pour batter into prepared pan and bake for 50-60 minutes or until center is set.
• Let cool before slicing.

ZUCCHINI-PINEAPPLE BREAD

Steps:

• Preheat the oven to 350 degrees F. Grease two 8 1/2-by-4 1/2-by-2 1/2-inch loaf pans with cooking spray.
• Combine the flour, baking soda, cinnamon, baking powder, salt, nutmeg and allspice in a small mixing bowl.
• Beat the sugar, eggs, oil and vanilla in a medium bowl until well combined. Mix in the zucchini and pineapple. Add to the dry ingredients and mix well. Stir in the raisins.
• Pour half the batter into each loaf pan. Bake, rotating the pans halfway through, until a toothpick inserted in the center comes out clean, about 50 minutes. Let the bread cool in the pans for 5 minutes, then carefully turn out the loaves to finish cooling on a wire rack.

PINEAPPLE BUNS

Steps:

• Start by making the bread dough. In the bowl of a mixer, add the heavy cream, milk, egg, sugar, cake flour, bread flour, yeast, and salt (in that order). Using the dough hook attachment, turn on the mixer to "stir." Let it go for 15 minutes, occasionally stopping the mixer to push the dough together.
• After 15 minutes, the dough is ready for proofing. Cover the bowl with a damp towel and place in a warm spot for 1 hour. The dough will grow to 1.5X its original size.
• After the bread dough has proofed for an hour, put the dough back in the mixer and stir for another 5 minutes to get rid of air bubbles. Dump the dough on a lightly floured surface and cut into 12 equal pieces. Form each piece into a circular bun, and place on a baking sheet. Cover the buns with a clean, dry kitchen towel and let rise for another hour.
• While that's happening, make the topping. Add the dry milk powder to a mixing bowl. If your dry milk powder has some larger clumps, crush them up with your fingers so it's uniformly powdery.
• Add the flour, baking soda, baking powder, and superfine sugar. Stir to combine. Add the shortening, milk, egg yolk, and vanilla. Use your hands to mix everything together into a dough. If it's too dry, add a little more milk a teaspoon at a time until it comes together. Cover tightly with plastic wrap and set aside at room temperature.
• When the buns are done rising for a second time, preheat the oven to 350 degrees F. Separate the topping dough into 12 equal pieces and roll them into balls. On a clean surface, roll out each ball into a flat circle and place one onto each bun.
• Brush with egg yolk and bake at 350 degrees for 12-13 minutes.

MOM'S PINEAPPLE BREAD PUDDING

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Arrange bread cubes in a 2-quart baking dish. Stir pineapple, melted butter, sugar, and eggs into bread until well mixed. Cover baking dish with aluminum foil.
• Bake until puffed and golden brown, about 1 hour.

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 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.,

BANANA PINEAPPLE BREAD

Steps:

• Heat your oven to 350 and spray a loaf pan with cooking spray, lining the bottom with parchment paper.
• In a medium bowl, whisk the flour, baking powder and salt.
• In a separate large bowl, whisk all remaining ingredients.
• Add the dry ingredients into the wet ingredients and stir until just combined.
• Pour into the loaf pan and bake until golden brown and a toothpick inserted in the center comes out clean, about 1 hour 10-15 mins
• Let cool COMPLETELY
• Slice and DEVOUR!

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 BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly coat one 9x5x3 inch loaf pan with cooking spray and set aside.
• Mix butter and sugar in large mixing with an stand mixer or handheld electric mixer. Add in the eggs, one at a time, and blend well after each addition. Stir in the pineapple.
• Sift flour, baking powder, baking soda, and salt together. Add dry ingredient mixture to wet mixture and only mix until moistened. Do not over mix.
• Spoon the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, about 1 hour.
• Allow the bread to cool in the pan for 10 minutes, then turn out onto a wire rack.
• For best results, allow the bread to cool completley before slicing

PINEAPPLE BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F. Butter a 1.5-quart casserole dish.
• In a large bowl with an electric mixer, cream together the butter and sugar until light and fluffy, about 3 minutes. Then add the eggs one at a time, incorporating fully between each addition. With the mixer on low, beat in the pineapple just until incorporated. With a rubber spatula, fold in the bread. Pour it into the prepared dish.
• Bake in the oven until golden brown and set, 50 to 60 minutes.

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 BREAD

Steps:

• preheat oven to 350.
• grease and flour a 9 by 5 inch loaf pan.
• in a large bowl whisk together the flour, baking soda, salt and cinnamon.
• drain crushed pineapple, I do this with a wire mesh strainer and the back of a spoon, or you can squeeze out the liquid by hand, you don't have to squeeze or drain it dry, just so long you get most liquid out, measure 2/3 cup of drained pineapple, packed down.
• In medium bowl cream the butter and sugar until creamy
• Add eggs, mashed bananas, pineapple and vanilla and mix until well blended.
• Pour banana mixture and pecans into flour mixture, scraping the bowl and stir until the flour is well moistened, don't stir too much, but until well moistened.
• Pour the batter evenly into the prepared pan and bake for 60 to 70 minutes, or until a toothpick inserted comes out clean.
• Let cool on a wire rack for about 10 minutes, turn over onto the wire rack to remove and let cool completely , wrap and store in the refridgerator.

PINEAPPLE BREAD PUDDING RECIPE.

Steps:

• If using a baking dish, cover with foil and lightly butter the bottom of the foil. refer to utensils and appliances for the recommended size. Break the eggs(3 large eggs)into a large bowl, add sugar(1 cup). Whisk until sugar dissolves. Add Pineapple to the mixture(1 cup of chopped fresh pineapple cubes, this is roughly 5-6 slices of fresh pineapple, substitute with a can of pineapple). Add butter(1/2 a cup), combine for a few seconds. add vanilla(1 tsp). Tear or cut the bread(10 slices)into smaller cubes and add it to the bowl. Combine and break down the bread completely. Once you have a pulp-like mixture to the bread and the sugar is completely dissolved. Check the mixture if you find it dry add fresh milk(2-3 tbsp)or canned Pineapple juice(2-3 tbsp). Transfer the Pineapple and bread mixture into the baking pan. Smooth the mixture, shape, and press down, sprinkle brown sugar(2 tbsp)over the pineapple pudding. Preheat oven to 325F or 170C and bake for 40 minutes or until golden brown(depending on altitude your baking time might take 60 minutes). I like to rest the pudding for 10-15 minutes before serving or let it cool then chill and serve. Try it with some caramel sauce or vanilla ice cream.

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.

CRANBERRY PINEAPPLE BREAD

Steps:

• Grease 9x5 -inch loaf pan and set aside.
• Preheat oven to 350 degrees F.
• Combine the flour, salt, baking powder, baking soda, and white sugar. Make a well.
• In a separate bowl, combine butter, egg, pineapple juice, vanilla, and crushed pineapple. Add this mixture to the dry ingredients. Blend well.
• Fold in the cranberries. Pour the batter into the prepared loaf pan.
• Bake at 350 degrees F for 45 minutes to 1 hour, or until an inserted tester comes out clean.
• Let it cool for at least 15 minutes, then serve.

PINEAPPLE CHEESE BREAD

Steps:

• Preheat oven to 350F. Grease a 9 inch loaf pan and set aside.
• Stir together flour, sugar, baking powder, baking soda and salt in a large bowl. Add in crushed pineapple with the juices, egg and oil. Stir. Add cheddar cheese and walnuts and stir. Pour into loaf pan. Let rest for 20 minutes.
• Bake for 60 minutes or until a toothpick comes out of the centre clean. Let cool before cutting into slices. Makes 1 loaf.

PINEAPPLE BREAD

Steps:

• I recommend measuring the ingredients in grams on a kitchen scale for exact results. Also, you can watch the video in the post for visual instructions.Chop 1/2 of a small/medium pineapple (peeled) into chunks, then blend in a high-speed blender until it's purée. You'll need 1 1/2 cups (350 grams) of purée for this recipe. Set aside.
• Preheat the oven to 350 F (180 C) and line a 9-inch (23 cm) loaf pan with parchment paper.I used an 8-inch (20 cm) pan, but had some leftover batter, which I used for muffins.
• Process all dry ingredients in a food processor or blender.
• Add the wet to the dry ingredients and pulse again until just combined.
• Pour the mixture into the pan and bake in the oven for about 45-50 minutes, or until a toothpick (inserted in the center of the bread) comes out clean.
• Let cool, then mix the ingredients for the icing in a bowl with a whisk. Drizzle the icing over the bread and enjoy!

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 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.

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.

SWEET BREAD WITH PINEAPPLE JAM

Steps:

• Make the jam. Combine the pineapple, any pineapple juice, brown sugar, raisins, lemon juice, cinnamon stick and 1/3 cup water in a medium saucepan. Bring to a boil; reduce the heat to low and simmer, stirring frequently, until thickened, 30 to 45 minutes. Remove from the heat. Remove and discard the cinnamon stick, and let the jam cool slightly or to room temperature. (Jam can be made ahead and refrigerated.)
• Meanwhile, make the sweet bread. Preheat the oven to 350 degrees F.
• Pour the melted butter into an 8-inch square baking pan (cast-iron can be used too). Combine the cornmeal, granulated sugar, baking powder and salt in a large bowl. Pour the boiling water over the cornmeal. Add the milk and eggs and whisk until combined. Pour into the prepared pan. Bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Cut into squares and serve warm or at room temperature with the jam.

FRESH PINEAPPLE BREAD RECIPE

Steps:

• Preheat the oven to 350 degrees Fahrenheit, then coat a 9x 5x 3-inch loaf pan with cooking spray and set aside.
• In a medium bowl whisk together flour, baking powder, baking soda, and salt.
• In a separate large bowl beat together the granulated sugar, brown sugar, sour cream, eggs, and vanilla extract until well combined, then add in the crushed pineapple.
• Gradually beat in the dry ingredients to the wet mixture until just combined. Do not overmix.
• Pour the batter into the prepared loaf pan and bake for about 1 hour, until the bread is golden and a toothpick inserted in the center comes out clean.
• Allow the bread to cool completely, then slice and serve.

PINEAPPLE COCONUT QUICK BREAD

Steps:

• Heat oven to 350F degrees. Line the wells in the mini loaf pan with parchment, allowing the parchment on the 2 long sides to overhang. These will be used as "handles" to lift the tiny cakes out of the pan easily once they are baked. Set pan aside.
• First, set your pineapple to drain. Let it drain while you work on the rest of the recipe. Make sure the pineapple is drained well and you press it once or twice (but it doesn't need to be pressed completely dry as a bone). Save the juice for later.
• In the bowl of an electric mixer, cream the butter and sugar until it looks light and fluffy. Add eggs and beat. Add pineapple, vanilla and salt. Mix well; it will look curdled, which is just fine! Don't panic.
• In a separate bowl, mix the flour, baking soda, baking powder, cinnamon, nutmeg, walnuts and coconut. Add the dry mixture to the wet mixture, and stir just until mixed. Don't overmix or you will develop the gluten and your bread will turn out too rubbery.
• Scoop the batter into the 6 wells in the mini loaf pan. Bake for 25 minutes. If you test it with a wooden pick or cake tester, it will emerge with dry crumbs but no wet batter.
• (TO BAKE IN MINI LOAF FOIL PANS: If you want to bake this in the slightly larger foil mini loaf pans you can buy in the grocery store (5 1.2x3 inches), it will fill 3 of them. Spray with non-stick cooking spray if you like, and bake 35-40 minutes.)
• Remove from oven and allow to cool in the pan for 10-ish minutes, and then use the parchment handles to remove the loaves from the pan. Set them on a wire rack to cool completely.
• Leave them naked (they're great that way!), or frost with a bit of simple frosting (recipe follows).
• SIMPLE ICING/FROSTING: 3/4 cup powdered sugar, tiny pinch of table salt, 2 tablespoons melted butter, 2 teaspoons pineapple juice. Stir together briskly in a small bowl. Spread onto mini loaves and then decorate the loaves by spreading with the icing and then decorate each loaf as you like, with sprinkles, some chopped walnuts, some shredded coconut, etc.
• Makes 6 mini loaves