Moist Pineapple Bread Recipes

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.

Steps:

• mix together butter and sugar.
• add egg substitute and pineapple, mix well.
• add in flours, soda, and salt, blend together.
• add vanilla.
• pour into greased & floured loaf pan.
• bake at 350 degrees for 1 hour.

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.

Steps:

• Beat eggs, sugar and oil.
• Add sifted flour, baking soda, baking powder and cinnamon.
• Mix in pineapple and walnuts or pecans.
• Pour into 2 loaf pans.
• Bake at 325 degrees for 50-60 minutes.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour 2 loaf pans.
• Mix flour, sugar, bananas, oil, applesauce, pineapple, eggs, cinnamon, baking soda, and salt together in a large bowl until blended. Pour into the prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 50 to 60 minutes.

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.

Steps:

• Preheat oven to 350°. Coat two 8x4-in. loaf pans with cooking spray; dust with flour, tapping out extra., In a large bowl, combine the flour, sugar, baking soda, cinnamon, salt, nutmeg and baking powder. In another bowl, whisk the eggs, oil and vanilla. Stir into dry ingredients just until moistened. Fold in the zucchini, pineapple, nuts and raisins, if desired., Transfer to prepared pans. Bake until a toothpick inserted in the center comes out clean, 50-60 minutes. Loosen sides from pans with a knife. Cool in pans 10 minutes before removing to a wire rack to cool.

Steps:

• Makes one loaf Directions: In a bowl, cream butter and sugar. Beat in eggs. Stir in banana, pineapple and coconut. Combine dry ingredients; stir into creamed mixture just until combined. Spoon into a greased 8-in. x 4-in. loaf pan. According to Google they are the seeds from the banana. Normally when you take a bite of banana, they are also there, but baking tends to make them turn darker or stand out more. Looks so good! I saw the picture on Recipe Sharing Monday #65 and had to come check out the recipe! Thanks for sharing and thanks for hosting so all the rest of us have a great place to share and find yummy stuff! I posted my yummy Seafood Minestrone, I hope you get a chance to check it out! So excited when I find a recipe like this that I can make in Africa. Though leaving out the coconut flakes, since, well, we don't have them. Thanks for sharing, cannot wait to make this. I LOVE this recipe!!! I made just a few modifications, but this bread is my new favorite. NEVER AGAIN will I make banana bread without crushed pineapple! Perfection! Thanks for sharing, LOVE it! Oh good heavens, I'm making this today! I have leftover bananas that are turning dark and need to be used. The pineapple and coconut just make it so appealing to me! Made 2 loaves of this today and added a bunch of walnuts to the top. Yum! Thinking about making a pineapple juice glaze for serving with the juice from the crushed pineapple to sweeten up the walnuts a tad and pull out the pineapple flavor. So glad I found your post! This may sound stupid but I have never made bread before so what is the bread test? But this looks delicious I am going to make it tomorrow the only thing I am going to do is add nuts because me and my husband love banana and nuts together. I have been searching for weeks for something to make that I can eat at breakfast and use at night to calm a sweettooth at night! I am making this tonight as I have all the ingredients on hand! It looks so good and moist...can't wait for it to come out the oven! Wish I had some macadamia nuts in the house! Hope you enjoy it SW :) Macadamia nuts sound like a tasty addition. I was wondering if I could use no sugar added applesauce to substitute the pineapples. They are a bit too sweet. Would it make a difference with the consistency or moisture? Thanks. It looks delicious. I made this yesterday using Domata gluten free flour, fresh pineapple and 1/2 butter + 1/2 coconut oil. Wonderful! It was a little dry as gf flour tends to absorb more liquid. I'll add some liquid next time (if using canned pineapple, use some of the juice.) Husband and teen daughters loved it fresh and also broiled for breakfast. Thanks! Add comment Ms. enPlace

Steps:

• Preheat an oven to 325 degrees F (165 degrees C). Line the bottom of two 9x5-inch loaf pans with parchment paper.
• Mix flour, baking soda, salt, baking powder, and cinnamon in a bowl. Beat sugar, vegetable oil, eggs, and vanilla extract together in a large mixing bowl, and stir in zucchini and pineapple. Gradually pour in the flour mixture, mixing until just incorporated. Fold in raisins and walnuts, mixing to evenly combine. Divide batter evenly between the two prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Working with one loaf at a time, hold the pan on its side and gently tap the sides of the pan against the counter to loosen it. Cover the pan with a cooling rack, and invert it to tip the cake out of the pan and onto the rack. Peel off the parchment paper, and allow bread to cool completely.