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
PRALINE APPLE BREAD
Try traditional apple bread in a new way - made with Gold Medal® flour and crunchy pecans and topped with a caramel glaze.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 3h45m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Grease 9x5-inch loaf pan with shortening; lightly flour. Spread 1/2 cup of the pecans in ungreased shallow pan. Bake 6 to 10 minutes, stirring occasionally, until light brown.
- In medium bowl, beat sour cream, granulated sugar, eggs and vanilla with electric mixer on low speed 2 minutes. Beat in flour, baking powder, baking soda and salt just until blended. Stir in apples and toasted pecans. Spoon batter into pan. Sprinkle with remaining 1 cup pecans; lightly press pecans into batter.
- Bake 1 hour to 1 hour 5 minutes or until toothpick inserted in center comes out clean, covering with foil during last 15 minutes to prevent overbrowning, if necessary. Cool 10 minutes; remove from pan to cooling rack.
- In 1-quart heavy saucepan, heat butter and brown sugar to boiling over medium heat, stirring constantly; boil 1 minute. Spoon glaze over top of bread. Cool completely, about 2 hours.
Nutrition Facts : Calories 480, Carbohydrate 55 g, Fat 5, Fiber 2 g, Protein 6 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 370 mg
PINEAPPLE APPLE BREAD
Make and share this Pineapple Apple Bread recipe from Food.com.
Provided by Lowrider 2
Categories Quick Breads
Time 40m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- Cream sugar, butter & lemon extract.
- Add egg.
- Sift flour, baking powder, baking soda & salt, add to creamed mixture.
- Mix well w/ as much pineapple juice as you need to make a medium stiff batter.
- Fold in the drained pineapple & apples.
- Put in well greased loaf pan.
- Bake 350 degrees 40-45 minutes if using glass loaf pan, different pan may take longer.
Nutrition Facts : Calories 2190.3, Fat 54.4, SaturatedFat 31.2, Cholesterol 333.5, Sodium 2791.3, Carbohydrate 388.1, Fiber 11.9, Sugar 142.5, Protein 40.2
PRALINE PULL-APART BREAD
This classic monkey bread recipe results in sticky, sweet pull-apart rolls - with gooey caramel glaze and crunchy pecans.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 9h25m
Yield 12
Number Of Ingredients 7
Steps:
- Spray 10-inch angel food (tube) cake pan with cooking spray. In small bowl, stir together granulated sugar and 3 teaspoons of the cinnamon. Dip each roll in melted butter, then coat with cinnamon-sugar. Arrange rolls in cake pan; sprinkle with pecans. Cover; refrigerate at least 8 hours but no longer than 18 hours.
- Heat oven to 325°F. Line cookie sheet with foil. In chilled medium bowl, beat whipping cream with electric mixer on high speed until soft peaks form. Stir in brown sugar and remaining 1 teaspoon cinnamon. Uncover rolls; pour whipped cream mixture over top. Place pan on cookie sheet.
- Bake 1 hour or until golden brown. Cool 10 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan; drizzle bread with any remaining glaze in pan.
Nutrition Facts : Calories 510, Carbohydrate 70 g, Fat 4, Fiber 4 g, Protein 9 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 500 mg
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PINEAPPLE PRALINE BREAD - MANILA SPOON
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4.1/5 (44)Servings 8Cuisine AmericanCategory Breakfast, Dessert, Snack
- Preheat oven to 350 F. In a large bowl mix the flour, baking soda, baking powder, and salt. Combine the eggs, sugar and crushed pineapple in another bowl. Blend well. Pour the egg mixture to the flour mixture; stir to mix.
- Fold in half of the pecans into the mix. Spoon the mixture into a greased or parchment paper-lined 9×5-inch loaf pan (if making one large loaf). Sprinkle the remaining pecans on top and gently press into the batter.
- Bake for about 45-50 minutes or until a tester inserted in the center comes out clean. Cool the bread in the pan for 10 minutes. Transfer to a rack.
- In a saucepan melt the butter with the sugar. Let boil for a minute. Spoon sauce over the bread covering it entirely. Alternatively, you can melt the butter and sugar and then add the remaining pecans and spoon this over the bread batter before baking. If doing the latter, simply bake as instructed above. The bread comes out yummy either way.
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