Pineapple Loaf Food

PINEAPPLE BANANA LOAF

Steps:

• Combine first 5 ingredients.
• Beat remaining ingredients together in a large bowl until blended.
• Add dry ingredients stirring until thoroughly combined.
• Spread in two greased 81/2x41/2 loaf pans dividing evenly.
• Bake at 350°F for 60-70 minutes or until toothpick inserted in centre comes out clean.
• Cool 15 minutes in pan then remove to 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.

REALLY MOIST PINEAPPLE LOAF

Steps:

• Set oven to 350 degrees. Grease a 9 x 5-inch loaf pan (can use mini loaf pans also).
• In a bowl, cream butter, sugar, egg and rind for about 3-4 minutes).
• Add in orange juice concentrate; beat well until combined.
• Sift together flour, baking soda and salt.
• Add to the creamed mixture until combined.
• Stir in the crushed pineapple with juice.
• Add in nuts.
• Transfer to prepared baking pan.
• Bake for about 45 minutes, or until cake tests done.

PINEAPPLE LOAF

Steps:

• Drain pineapple, reserving 1/4 cup juice; set aside. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In a small bowl, whisk the pineapple, reserved juice, egg, milk and butter. Stir into the dry ingredients just until moistened. Fold in walnuts., Pour into a greased 8x4-in. loaf pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

PINEAPPLE LOAF

Steps:

• Cream butter, sugar and egg.
• Add orange juice and rind and mix well.
• Sift flour, baking soda, and salt.
• Add to creamed mixture and then stir in pineapple and pecans.
• Pour into a greased 9" by 5" loaf pan.
• Let stand while oven heats to 350 degrees.
• Bake for 45 minutes.

PINEAPPLE POUND CAKE

Steps:

• Preheat oven to 350 degrees F. Spray a 9 by 5-inch loaf pan with cooking spray and set aside.
• Remove 3 pineapple slices from the can and reserve the juice and set aside. Chop remaining pineapple slices into small pieces and set aside.
• In a large bowl combine the cake mix, eggs, and 1 can of pineapple juice. Blend with an electric mixer on low speed for 30 seconds. Scrape down the sides of the bowl and beat for 3 minutes on medium speed. Stir in the chopped pineapple and combine well. Pour into the prepared loaf pan.
• Bake in the preheated oven until a toothpick, inserted into the center of the cake, comes out clean, about 45 to 50 minutes. Remove and cool completely.
• In a small pot over medium heat combine the reserved pineapple juice and 1/4 cup of water. Add the brown sugar and butter and bring to a simmer. Add the remaining 3 pineapple rings and saute for 4 minutes or until the sauce thickens slightly. Remove from the heat. Reserve.
• To serve, remove the pound cake from the pan and transfer it to a serving plate. Arrange pineapple rings on top and secure with toothpicks, if necessary. Pour the sauce over the cake and serve.

PINEAPPLE HAM LOAF

Steps:

• In a bowl, combine eggs, milk, Worcestershire sauce, bread crumbs, 1 teaspoon mustard, salt and pepper. Add ham and pork mix well.
• Shape into eight oval patties, set aside.
• Drain pineapple, reserving 1/2 cup of juice. Place a pineapple slice between each ham patty. (Refrigerate remaining pineapple and juice for another use.) Carefully place in an ungreased 9 in x 5 in x 3 in loaf pan.
• Pat patties around pineapple to form a loaf. Combine brown sugar, remaining mustard and reserved juice; pour a small amount over loaf. Bake, uncovered, at 350 degrees for 1 1/4 hours or until lightly browned and meat thermometer reads 160 degrees, basting occasionally with remaining juice mixture.

PINEAPPLE AND COCONUT BREAD LOAF

Steps:

• Combine ingredients in order given one at a time, mixing well between each addition.
• Pour batter into a greased loaf pan.
• Bake for 1 hour in a 350 degree oven, or until a toothpick inserted in the middle comes out clean.

ZUCCHINI PINEAPPLE LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
• Beat eggs, oil, and sugar in a large bowl. Stir in zucchini, pineapple, and vanilla.
• In another bowl, measure and combine flour, soda, baking powder, salt, cinnamon, nutmeg, and nuts. Pour all at once into batter. Stir to moisten. Pour into greased loaf pan.
• Bake in 350 degree F (175 degree C) oven for 1 hour until bread tests done. Cool for 10 minutes. Turn loaf out of pan to cool on rack. Wrap. Cut in thin slices and spread with butter.

ZUCCHINI-PINEAPPLE LOAF CAKE

Steps:

• Set oven to 350 degrees (second lowest rack).
• Grease two 9 x 5-inch loaf pans, or mini loaf pans.
• In a large bowl, beat eggs, oil, sugar and vanilla, continue beating until thick and foamy with a spoon, then stir in shredded zucchini and pineapple.
• Combine remaining dry ingredients together, then gently stir into zucchini/pineapple mixture just until blended.
• Add the chopped nut and raisins; stir to combine.
• Divide the batter evenly between two greased and floured 9x5 loaf pans.
• Bake for 1 hour or until cake tests done.
• Cool in pans for 10 minutes before removing.
• Muffin Variation: follow above recipe except nearly fill paper-lined muffin cups.
• Bake at 350 degrees for 24-30 minutes.

PINEAPPLE BANANA LOAF

Steps:

• Combine first 5 ingredients. Beat remaining ingredients together in large bowl until blended.
• Add dry ingredients stirring until thoroughly combined. spread in two greased 8 1/2 x 4 1/2 -inch loaf pans, dividing evenly.
• Bake at 350F for 60-70 minutes, or until a toothpick inserted in center comes out clean.
• Cool 15 minutes in pan, then remove to rack and cool completely.

COCONUT-PINEAPPLE LOAF CAKE

Steps:

• Preheat oven to 350 degrees. Spread coconut on a rimmed baking sheet. Bake until lightly toasted, tossing occasionally, 6 to 10 minutes; set aside. Butter and flour a 9-by-5-inch (8-cup) loaf pan; set aside. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
• Using an electric mixer on high speed, beat butter and sugar until light and fluffy. 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 (do not overmix).
• Using a rubber spatula, fold pineapple and 1 cup coconut into batter. Spoon into prepared pan, and smooth top; 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 LOAF CAKE

Steps:

• In a small bowl, beat the egg, sugar and vanilla. Combine the flour, cinnamon, baking soda and nutmeg; add to egg mixture alternately with pineapple. Beat just until combined., Pour into a 9x5-in. loaf pan coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , For frosting, in a small bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually beat in confectioners' sugar until smooth. Spread over top and sides of cake; sprinkle with walnuts.

COCONUT PINEAPPLE LOAF CAKE

Steps:

• Preheat oven to 350 degrees. Spread coconut on a rimmed baking sheet. Bake until lightly toasted, tossing occasionally, 6-10 minutes; set aside. Butter and flour a 9 x 5" loaf pan; set aside. In a medium bowl, whisk together flour, baking soda and salt; set aside.
• Using electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Reduce speed to low and alternately add flour mixture in 3 parts and sour cream in 2, beginning with the flour mixture. Mix just until combined (do not overmix).
• Using rubber spatula, fold pineapple and 1 cup coconut into batter. Spoon into prepared pan and smooth top; sprinkle wiht remaining coconut. Bake until a toothpick inserted into center comes out clean, 65-70 minutes (cover pan halfway thorugh). Let cake cool in pan 15 minutes. Remove from pan and transfer to a wire rack to cool completely. To store, keep at room temperature, wrapped in plastic for up to 2 days.

CARROT AND PINEAPPLE BREAD

Steps:

• In a bowl, combine the dry ingredients. In a bowl, beat the eggs, sugar and oil; add carrot, pineapple and vanilla. Stir into dry ingredients just until moistened. Fold in walnuts. Pour into two greased 8x4-in. loaf pans., Bake at 350° for 55-60 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.