Pineapple Orange 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 BANANA BREAD WITH WALNUTS

Steps:

• In a large bowl, combine the first five ingredients. Combine the egg, oil, sugar, banana and vanilla. Add to the dry ingredients just until moistened. Fold in pineapple and nuts., Pour into two greased and floured 5-3/4x3x2-in. loaf pans. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.

ORANGE, PINEAPPLE, COCONUT QUICK BREAD

Steps:

• Preheat oven to 350°F / 177°C.
• Process nuts in food processor.
• Process pineapple in food processor, if using sliced or chunk pineapple, leave a few of the pieces pea sized or so. Place in a colander to further drain. Press down with a fork or your hand to drain further.
• Quarter orange and remove seeds. Place pieces in food processor and pulse a few times. Rind pieces should not be too large, but I like some of them about pea size or slightly larger.
• Mix flour with baking soda, salt, nutmeg. ginger. Set aside.
• Beat eggs in mixing bowl. Add sugar and beat until frothy, about 1 minute.
• Add pineapple and orange and combine.
• Add dry ingredients about 1 cup at a time, just until mixed..
• Incorporate Coconut and nuts to the batter by hand.
• Spray loaf pans with no stick spray.
• Fill loaf pans 2/3 full.
• Bake 45 minutes - 1 hour, depending on size of loaves, or until pick inserted in the center comes out clean.
• Allow loaves to cool on cooling rack in the pans for at least 1 hour. Then slide knife down the edges to loosen. If they are cool enough, they literally fall right out when turned upside down. Let loaves cool fully on rack.
• These freeze well but crust will get slightly soggy. To freeze. wrap in plastic wrap and then in foil or freezer paper.

PINEAPPLE ZUCCHINI BREAD

Steps:

• Place the oven rack in the middle position and preheat the oven to 350 degrees F. Spray two 8x4-inch loaf pans with nonstick spray.
• In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, allspice and salt.
• In a large bowl, whisk together the eggs, applesauce, oil, sugars, and vanilla. Stir in the zucchini and pineapple. Then stir in the dry ingredients, a little at a time, just until the batter is moistened and incorporated. Don't over-mix.
• Divide the batter between the two prepared loaf pans. Bake 50 to 60 minutes, or until the edges pull away slightly from the sides of the pan and a toothpick inserted in the center comes out clean. Let the bread cool in the pans for at least 20 minutes before removing them to a wire rack to cool completely. This bread will keep well at room temperature for up to three days.

PINEAPPLE ORANGE BREAD

Steps:

• 1. Preheat Oven @ 350 Grease & Flour 9X5 loaf pan
• 2. In Med Bowl Cream: Butter, Sugar, Egg and Rind, Beat about 3-4 min.
• 3. ADD; Orange Juice, Blend to Combine SIFT TOGETHER: Flour, Soda, & salt Add: to Creamed Mixture
• 4. Stir in Pineapple With the Juice. Add; Nuts (optional) NOTE: If batter is too thick, add a little more OJ. Batter will be thick but, only to Quick Bread Consistancy.
• 5. Pour into Greased and Floured Pan, Now See TIP BELOW. BAKE @ 350 for 45- 50 min or til tests Done. Long toothpick ( Skewer I use) TIP: Make a shallow troff down the center of the mix in the pan, with your spoon, then add the remaining drained pineapple in the troff right down the center of the Loaf. Now its ready to bake. ENJOY. . . Smells so good Baking. . . Very Moist Bread.

TROPICAL ORANGE PINEAPPLE BANANA BREAD

Steps:

• Preheat oven to 350 degrees and reduce to 325 degrees when baking bread.
• In a large bowl, sift together the flour, baking powder, baking soda, and salt.
• In a separate bowl, cream together the butter and sugar until light colored and fluffy.
• Add eggs one at a time then mix in vanilla, bananas, orange juice, orange zest, and pineapple.
• Sift together the dry ingredients and fold the dry mixture into the wet mixture.
• Grease and flour 2 bread loaf pans or 1 bundt pan.
• Bake for 1 hour and 15 minutes or until knife inserted comes out clean.
• Cool in pan for 15 minutes and transfer to a wire rack to cool completely before cutting into.

PUMPKIN LOAVES RECIPE WITH CANDIED PINEAPPLE AND ORANGE PEEL

Steps:

• Combine 2 cups of the flour, the yeast, ginger, nutmeg and salt in a large mixing bowl. Add milk and melted butter, beating well. Stir in pumpkin, sugar, Glace Pineapple, Glace Diced Orange Peel, and raisins. Mix in enough remaining flour for dough to hold together. Knead dough on floured surface until smooth and elastic, about 5 minutes. Place dough in bowl and cover; let rise in warm place until double in size, about 45 minutes. Punch dough down.
• Divide dough into 2 equal parts. Form dough into oval loaves and place in 2 greased loaf pans, 8 1/4 x 4 1/2 x 2 1/2 inches. Let rise, covered, in warm place until loaves are double in size, about 30 minutes. Bake in preheated 350-degree oven until loaves are a deep golden color and sound hollow when tapped, 35 to 45 minutes. Remove from pans and cool on wire rack.
• Makes 2 loaves.

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 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 ZUCCHINI BREAD

Steps:

• In a bowl, beat eggs, sugar, oil and vanilla. Combine dry ingredients; stir into egg mixture just until moistened. Fold in zucchini and pineapple. Pour into two greased 8x4-in. loaf pans. , Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes before removing to a wire rack.

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 ORANGE WALNUT BREAD

Steps:

• Combine flour, baking powder, baking soda and salt in medium bowl; set aside.
• Beat together butter and sugar in large bowl until light and fluffy. Beat in egg, orange peel and orange juice. Alternately stir in one-third flour mixture and one-half undrained crushed pineapple until just blended, ending with flour. Stir in raisins and walnuts.
• Pour batter into 9 x 5-inch long loaf pan sprayed with nonstick vegetable cooking spray.
• Bake at 350°F., 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan and cool completely on wire rack.

PINEAPPLE ORANGE BREAD

Steps:

• Cream butter, sugar and beaten egg.
• Add orange juice concentrate and pineapple and mix well.
• Mix together flour, soda and salt.
• Add to creamed mixture and blend throughly.
• Add nuts and mix well.
• Pour into a greased 9x5 loaf pan and let set while oven heats to 350 degrees.
• Bake for 45 minutes to 1 hour.
• It's done when a toothpick inserted into the middle comes out clean.

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 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 ORANGE BREAD (VRP 200)

Steps:

• In a mixing bowl, sift dry ingredients together. Stir in the pineapple, nuts and orange peel. In another bowl, combine egg, honey, orange juice and oil; add to the dry ingredients, stirring only until moistened.
• Bake in a greased, 9-by-5-inch loaf pan in pre-heated, 350-degree oven for 50 minutes, or until bread tests done. Remove from pan and cool on wire rack. This bread tastes better if you let it sit at least overnight. Makes 1 loaf.

BEST ZUCCHINI WALNUT BREAD

Steps:

• the oven to 350ºF/180°C.
• two 9- by 5-inch loaf pans. I like to line them with a strip of parchment paper (aluminum foil works too) covering the bottom and two short sides. It'll be easier to remove the loaf from the pan by lifting the ends of the paper.
• the zucchini. I recommend using a large-holed microplane grater or coarse box grater. Do not use small hole graters because the zucchini clumps and doesn't distribute well in the batter.
• together flours, baking powder, baking soda, salt, and cinnamon in a large bowl.
• beat together eggs, sugar, vanilla, and oil in a medium bowl.
• the shredded zucchini to the wet ingredients and mix well. If they released liquid between the time you grated and added them to the batter, squeeze them out before adding.
• the flour mixture and stir *just* until combined. Do not beat or mix too much.
• in the chopped walnuts and pineapple and mix well.
• batter into the prepared pans. Smooth tops.
• for about 50 minutes, or until a cake tester or toothpick comes out clean and the loaf springs back when lightly touched.
• on a wire rack before removing from the pans.
• leftovers covered in plastic wrap or in an airtight container.

ORANGE PINEAPPLE BREAD

Steps:

• Preheat oven to 350°. Prepare one 9"x5"x3" loaf pan, or two mini-loaf pans with cooking spray.
• Whisk eggs in a medium bowl, then add the butter and sugar and stir until smooth. Then add the pineapple, orange juice and vanilla and combine thoroughly.
• Sift the flour, baking powder, baking soda and salt into another bowl, and then combine with the liquid ingredients. Optional: add 1/2 cup of nuts at this time.
• Bake in the oven for approximately 40 minutes for the mini-loaves, and 1 hour for the regular loaf pan.
• Once the loaves are removed from the oven, dissolve sugar in the orange juice in a saucepan over low heat just until it begins to simmer.
• Spoon over the hot loaf and let sit for at least 10 minutes before removing to cool on a rack.