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Pineapple Nut Bread

This pineapple nut bread recipe is made with pineapple, raisins, eggs, sugar, and pecans and has a delicious sugar and cinnamon streusel topping. Serve for breakfast, brunch or dessert.

Because of the wide range of flavors in this quick bread recipe, including cinnamon, apple, and pineapple, it can be served on its own as a dessert bread or served as an accompianment to a fresh fruit salad.

Make this quick bread the night before and refrigerate for a quick and easy treat to go with your morning coffee for breakfast or brunch.

View more quick bread recipes like this pineapple nut bread.

Pineapple Nut Bread Recipe

Printer Friendly Recipe

Prep Time: 20 minutes

Baking Time: 60-70 minutes

Ingredient List:

1-3/4 Cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon soda
1/2 cup raisins
3/4 cup chopped pecans
3/4 cup sugar
3 Tablespoons butter, softened
2 eggs, unbeaten
1/2 teaspoon cinnamon extract
1/2 teaspoon apple flavor extract
1/2 teaspoon pineapple extract
1 can (8 oz.) crushed pineapple, with juice

Topping Mixture

2 Tablespoons sugar
1/2 teaspoon cinnamon

Instructions:

Step 1: Preheat oven to 350 degrees. Grease a 9" x 5" loaf pan.

Step 2: Measure the flour, baking powder, salt, and soda into sifter; set aside.

Step 3: Rinse raisins with boiling water to plump them; drain well; set aside with walnuts.

Step 4: In medium bowl, gradually beat sugar thoroughly into butter. Beat in eggs, one at a time. Add extracts, raisins and nuts.

Step 5: Sift in about half the flour mixture; stir, don't beat, just until moistened and fairly smooth. Add pineapple with liquid, stir in rest of flour mixture.

Step 6: Quickly, but gently, spoon the batter into a greased 9x5 inch loaf pan. Sprinkle with a topping mixture of sugar and cinnamon.

Step 7: Bake at 350 for 60-70 minutes, or until done when tested. Turn out onto a rack.

Step 8: Cool, wrap and refrigerate before serving.

Serves 8-12.

This pineapple nut bread cuts and tastes best after 24 hours if you can wait!

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