PINEAPPLE BREAD
This is a great tasting loaf, fruity and nutty at the same time.
Provided by Carol
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h20m
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 285.6 calories, Carbohydrate 41 g, Cholesterol 51.3 mg, Fat 12 g, Fiber 1.2 g, Protein 4.7 g, SaturatedFat 5.5 g, Sodium 386.7 mg, Sugar 20.1 g
MOM'S PINEAPPLE BREAD PUDDING
This was handed down from my mother. Our family would have this wonderful side dish every Christmas and Easter. It is so easy to make.
Provided by Denise Delong Beecher
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h10m
Yield 10
Number Of Ingredients 5
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.
Nutrition Facts : Calories 250.8 calories, Carbohydrate 35.3 g, Cholesterol 89.9 mg, Fat 11.4 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 6.5 g, Sodium 175.7 mg, Sugar 28.8 g
PINEAPPLE SPOON BREAD
I had this dish when I ate at a tea room years ago, and just recently found it in my recipe collection. If you like bread pudding, I think you might enjoy this.
Provided by Toodles
Categories Quick Breads
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Mix sugar and flour.
- Beat in eggs.
- Add pineapple and its juice.
- Melt butter and toss with croissant pieces.
- Add to pineapple mixture.
- Mix well.
- Place in greased 2-quart casserole dish.
- Bake at 350 degrees for 1 hour.
Nutrition Facts : Calories 455, Fat 25.4, SaturatedFat 14.5, Cholesterol 148, Sodium 532.8, Carbohydrate 50.6, Fiber 2.1, Sugar 29.3, Protein 7.5
PINEAPPLE SPOON BREAD
Make and share this Pineapple Spoon Bread recipe from Food.com.
Provided by loof751
Categories Breads
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients until well blended.
- Put batter in a greased 8x8 or 9x9 baking dish.
- Bake at 350 degrees for 45-60 minutes (should be fairly moist).
Nutrition Facts : Calories 357, Fat 22.5, SaturatedFat 12.1, Cholesterol 93.2, Sodium 543, Carbohydrate 35.6, Fiber 2.8, Sugar 12.6, Protein 5.5
SWEET BREAD WITH PINEAPPLE JAM
Sweet bread is a dessert my grandmother often had growing up. Back then they didn't have much, so meals and desserts were made with what they had on hand. I like to top the sweet bread with pineapple jam as a nod to Charleston, since the pineapple is the symbol of hospitality and is associated with the city.
Provided by Kardea Brown
Categories dessert
Time 1h50m
Yield 9 servings
Number Of Ingredients 13
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.
TRADITIONAL APPALACHIAN SPOON BREAD
Creamy and comforting side dish that goes well with a hearty beef stew or winter-time soup. My grandfather made this and shared his recipe with me. Dish out with a spoon and serve with plenty of real butter. Enjoy!
Provided by GagesMom2
Categories Bread Quick Bread Recipes
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an oven-proof cast iron Dutch oven or a deep baking dish.
- Heat milk and cornmeal in the top of a double boiler over simmering water, stirring frequently, until thick and creamy, about 5 minutes. Remove cornmeal mixture from heat and stir in butter and 1 teaspoon salt until well combined.
- Beat egg yolks, sugar, and 1/2 teaspoon cream of tartar together in a bowl until smooth; stir into cornmeal mixture.
- Beat egg whites, 1/8 teaspoon cream of tartar, and 1 pinch salt together in a separate bowl using an electric mixer until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Gently fold egg white mixture into cornmeal mixture until well mixed and fluffy; pour into prepared Dutch oven.
- Bake in the preheated oven until golden brown with a moist center, about 30 minutes. Allow to rest for 10 to 15 minutes before serving.
Nutrition Facts : Calories 220 calories, Carbohydrate 23.4 g, Cholesterol 143.1 mg, Fat 10.1 g, Fiber 1.5 g, Protein 9.6 g, SaturatedFat 5 g, Sodium 514.6 mg, Sugar 7.7 g
SWEET POTATO-PINEAPPLE BREAKFAST BREAD
When you have tons of sweet potatoes, you can't have enough sweet potato recipes.
Provided by gooeee
Categories Breakfast and Brunch Breakfast Bread Recipes
Time 1h10m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray.
- Beat 1 cup flour, sweet potatoes, brown sugar, milk, vegetable oil, eggs, baking powder, cinnamon, orange zest, salt, and baking soda together in a bowl using an electric mixer until batter is smooth, about 2 minutes. Stir remaining 1 cup flour into batter; fold in pineapple. Pour batter into prepared loaf pan.
- Bake in the preheated oven until a knife inserted in the center of the bread comes out clean, 55 to 60 minutes.
Nutrition Facts : Calories 398.6 calories, Carbohydrate 68.9 g, Cholesterol 48 mg, Fat 11.4 g, Fiber 2.2 g, Protein 6.5 g, SaturatedFat 1.9 g, Sodium 310 mg, Sugar 34.5 g
SWEET POTATO AND PINEAPPLE SPOON BREAD
This is a combination of several recipes and although not a traditional spoon bread, some of the ingredients and the fact that you can serve or eat it with a spoon lead me to call it so. Almost everyone I know who has eaten it has begged for the recipe so I figured I better get it written down. I tend to cook to taste so some of the measurements are truly dependent on personal taste, but it is mainly the process, that makes the difference
Provided by Maximus67
Categories Yam/Sweet Potato
Time 3h
Yield 1 pie, 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- Bring a pot or kettle of water to a boil.
- Bake sweet potatoes in skin until fork tender about 40 minuets and let cool to touch.
- Remove skin and place sweet potato in a large mixing bowl mash till softened.
- Add drained pineapples, stir together.
- Add vanilla, cinnamon, nutmeg, molasses and ginger to the and bowl stir.
- I taste at this point to determine how much sugar to add, usually no more than 1/2 a cup and stir.
- Again I would taste to determine if the flavors are what I wish, since raw eggs are added in the next set, this is where I do my final tweeking or tasting.
- Then in a separate bowl combine the corn muffin mix, eggs, milk, sour cream until just blended.
- Add the muffin mixture to the sweet potato mixture and stir until combined, the texture should be closer to pancake mix than to muffin mix.
- Using two equal size baking dishes fill one with the boiling water and place in the oven on the lower shelf leaving space on the upper shelf for the spoon bread.
- Fill the second with the combined mixture place on top shelf in over.
- cook for about 45 minutes to an hour depending on oven size and container used to cook it.
- The spoon bread is complete when a tooth pick or knife inserted in the middle comes out not wet, because it is a very moist mixture you do not want a clean knife as you would with a cake, it should not be moving in the middle indicating it is still not fully cooked, if it moving in the middle and still wet when checked I would add 15 minutes to cooking time and check again.
- When it is out cover with foil to keep the moisture for about fifteen minutes
- Then it is all set to eat or can be kept and reheated great for plan ahead meals.
Nutrition Facts : Calories 522.1, Fat 18.3, SaturatedFat 8.1, Cholesterol 101.8, Sodium 771.5, Carbohydrate 80.8, Fiber 6.2, Sugar 38.4, Protein 9.6
PINEAPPLE-RAISIN NUT BREAD
This sweet, dark bread from Jeanne Perdue of Houston, Texas has a nice level of spice that makes it perfect for the holiday season. It would be great for brunch or as an after-school snack for kids.
Provided by Taste of Home
Time 1h5m
Yield 2 loaves (12 slices each).
Number Of Ingredients 14
Steps:
- In a large bowl, combine the flour, sugars, cinnamon, baking soda, baking powder, salt and cloves. In a small bowl, whisk the oil, pineapple, eggs and extract. Stir into dry ingredients just until moistened. Fold in pecans and raisins. , Spoon into two greased 8x4-in. loaf pans. Bake at 325° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 264 calories, Fat 14g fat (1g saturated fat), Cholesterol 26mg cholesterol, Sodium 180mg sodium, Carbohydrate 34g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.
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