Pineapple Cheese Bread Recipes

Steps:

• Using a large mixing bowl, sift the flour and sugar and mix together.
• In a separate bowl, mix the pineapple, eggs, oil, and add to the flour mixture, mix well.
• Fold in the cheese, nuts, and pineapple extract.
• Pour mixture into a greased 9 by 3-inch loaf pan.
• Bake for 1 hour.
• At 350 degrees.

Steps:

• Drain pineapple, reserving 1/3 cup juice. Place half of the bread cubes in a greased 13x9-in. baking dish. In a small bowl, beat cream cheese and confectioners' sugar until smooth; drop by tablespoonfuls over bread cubes. Top with remaining bread cubes and pineapple., In a large bowl, whisk eggs, milk, cream, vanilla and reserved pineapple juice until blended; pour over pineapple. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Remove bread pudding from refrigerator while oven heats. Bake, uncovered, until lightly browned, 25-35 minutes., In a small saucepan, heat milk and butter until butter is melted. Remove from heat; stir in vanilla. Just before serving, drizzle over warm bread pudding.

Steps:

• 1. Preheat oven to 325^. Grease an 8x4 inch glass loaf dish.Set aside.If desired dust dish with granulated sugar in pan. Sift together the dry ingredients on a piece of wax paper. Set aside.
• 2. In a medium mixing bowl, beat the egg until thick and ivory color; stir in undrained crushed pineapple and butter. Add sifted dry ingredients; stir until combined. Fold in walnuts and cheese.
• 3. Pour into prepared dish. Bake in a slow oven 325^ for 50-60 minutes or until a cake tester inserted in center comes out clean.
• 4. Turn bread out on wire rack; then turn right side up on rack; cool. Loaf will slice best after storing in a tightly covered container overnight or tightly wrapped in the refrigerator.

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:

• In a large bowl, dissolve yeast in water. Add butter, sugar, eggs, salt and 2 cups flour; beat on low speed for 3 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes. , For pineapple filling, combine the pineapple filling ingredients in a saucepan. Bring to a boil over medium-high heat; reduce heat to medium. Cook and stir until thickened. Cool. In a bowl, combine cream cheese filling ingredients; mix well. , Punch dough down. Divide dough in half. On a floured surface, roll each portion into a 15x9-in. rectangle. Place on greased baking sheets. Spread the cream cheese filling lengthwise down center third of each rectangle. Spread the pineapple filling on top. , On each long side, cut 1-in. wide strips 3 in. into center. Starting at one end, fold alternately strips at an angle across filling. Seal ends. Cover and let rise for 20 minutes. , Bake at 350° for 25-30 minutes or until golden brown. Cool. If desired, combine icing ingredients and drizzle over braids. Store in refrigerator.

Steps:

• Preheat oven to 350 degrees F.
• Using a large mixing bowl, sift the flour and sugar and mix together.
• In a separate bowl, mix the pineapple, eggs, oil, and add to the flour mixture, mix well.
• Fold in the cheese, nuts, and pineapple extract.
• Pour mixture into a greased 9 by 3-inch loaf pan.
• Bake for 1 hour. Cool and turn out bread from pan.
• Allow to cool completely before slicing.