Pineapple Nut Loaf 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.

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 NUT LOAF

Steps:

• Preheat oven to 350°F.
• Combine flour, whole wheat flour, walnuts, raisins, sugar, baking soda and salt in a bowl.
• Whisk together beaten egg, oil and vanilla until blended. Stir in pineapple. Add pineapple mixture to flour mixture and stir just until combined.
• Spoon batter into a greased 9x5 inch loaf pan.
• Bake until a cake tester inserted in centre comes out clean, about 60 - 65 minutes. Cool in pan on a rack for 10 minutes. Invert loaf onto rack and cool completely. May be frozen for up to 1 month.

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 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.

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.

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.

PINEAPPLE MACADAMIA NUT LOAF

Steps:

• Preheat oven to 350 degrees.
• Lightly grease a 9x5 inch loaf pan.
• In a large bowl, combine sugar, eggs, oil, pineapple juice and pineapple.
• Mix well.
• Sift together baking powder and flour.
• Stir flour mixture into pineapple mixture.
• Fold in Macadamia nuts.
• Pour batter into greased pan.
• Bake in preheated oven for 50 to 60 minutes, or until a toothpick inserted into center of loaf comes out clean.
• Makes one 9x5 loaf.

PINEAPPLE CARROT BREAD

Steps:

• In a large bowl, combine the flour, sugar, baking soda, cinnamon and salt. In another bowl, beat eggs; add carrots, oil, pineapple and vanilla. Stir into the dry ingredients just until moistened. Fold in nuts. , Spoon into two greased and floured 8x4-in. loaf pans. Bake at 350° for 65-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to wire racks to cool completely. , If glaze is desired, combine confectioners' sugar and milk; drizzle over loaves.

SUGAR -FREE PINEAPPLE NUT BREAD

Steps:

• Preheat oven to 350°F.
• Cream the butter or margarine until soft; add eggs and beat just until blended.
• Stir in pineapple, vanilla and 1 cup chopped nuts.
• Sift together flour, baking powder, soda, Splenda and salt; stir sifted mixture into pineapple mixture just until blended.
• Spoon batter into a well buttered loaf pan.
• Combine topping ingredients and sprinkle over batter.
• Bake for about 1 hour; To test for doneness, stick a toothpick into the center of the loaf, bread is done when it comes out clean; start checking after 45 minutes as cooking time can be less or more than 1 hour depending on liquid content of the pineapple which will vary.

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.