Pineapple Raisin Nut Bread Recipes

Steps:

• 1. Put raisins in bowl. Cover with boiling water to plump.
• 2. Drain water and throw away the water.
• 3. Cream butter and sugar.
• 4. Add eggs and beat well.
• 5. Blend in pineapple.
• 6. Sift in dry ingredients and mix well.
• 7. Add raisins and nuts.
• 8. Mix together.
• 9. Place batter in a greased bread pan.
• 10. Prepare the topping. Mix together 2 Tbsp sugar and 1/2 tsp cinnamon.
• 11. Sprinkle topping over the batter.
• 12. Bake 350 degrees 60 to 70 minutes until a toothpick comes out clean.

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:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch loaf pan.
• Beat brown sugar and butter with an electric mixer in a large bowl until light and fluffy. Add eggs one at a time, blending the first into the brown sugar mixture before adding the other.
• Sift flour, baking powder, salt, and baking soda together in a separate bowl. Stir about half the flour mixture into the brown sugar mixture. Pour pineapple with its juice into the brown sugar mixture and stir; add remaining flour mixture and stir just until a batter forms. Fold pecans and raisins into the batter; pour into prepared loaf pan.
• Mix white sugar and cinnamon together in a small bowl; sprinkle over the batter in the loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

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.

Steps:

• In a large mixing bowl, beat the sugars, oil and eggs until smooth.
• Stir in pineapple and extract.
• Combine the flour, cinnamon, baking soda, baking powder, salt and cloves; stir into egg mixture just until moistened.
• Fold in pecans and raisins.
• Spoon into two greased 8x4x2-inch loaf pans.
• Bake at 325 for 50-55 minute or until a toothpick inserted near the center comes out clean.
• Cool for 10 minute before removing from pans to wire racks.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
• Beat eggs and sugar in a large bowl until sugar is dissolved. Stir in pineapple, butter, raisins, and walnuts; stir in bread until well coated. Pour mixture into prepared baking dish and sprinkle with brown sugar.
• Bake in preheated oven until bread is fluffy, about 40 minutes.

Steps:

• Sift together the first four ingredients.
• Add nuts to the dry mixture.
• Cream together sugar, butter and eggs until fluffy.
• Stir in half the flour mixture.
• Add pineapple.
• Blend in the remaining flour mixture and pour onto a well greased 9x5x3 inch pan.
• Combine 2 tbsp sugar and 1/2 tsp cinnamon and sprinkle on top of the bread mixture.
• Bake at 350 degrees for one hour.

Steps:

• 1. Preheat oven to 350 degrees. In large bowl, beat butter with 2 cups sugar until well blended (mixture may not blend together completely). Add eggs, one at a time, beating well after each addition. Add flour, baking powder, soda, buttermilk, and vanilla and beat until combined. Stir in walnuts and thoroughly drained pineapple.
• 2. Spray two 9 by 5 inch glass loaf pans with nonstick baking spray. Divide batter among pans. Bake at 350 degrees for 55-65 minutes until loaves are browned and toothpick inserted in center comes out clean.
• 3. In small bowl, combine 1/2 cup sugar with 3 tablespoons reserved pineapple juice and mix well. Drizzle this mixture over the hot quick breads. Let stand for 10 minutes, then run a knife around the sides to make sure the bread is loose from the pan. Carefully remove from pans, place on wire racks, and let stand until cool. Store tightly covered at room temperature.

Steps:

• Drain pineapple, reserving 1/4 cup juice; set aside. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In a small bowl, whisk the pineapple, reserved juice, egg, milk and butter. Stir into the dry ingredients just until moistened. Fold in walnuts., Pour into a greased 8x4-in. loaf pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Steps:

• In a large bowl, combine the flour, brown sugar, baking powder, salt and baking soda. Set aside half of the flour mixture. In a small bowl, whisk butter and eggs. Stir into the dry ingredients just until moistened. Fold in pineapple and nuts. Gradually add the reserved flour mixture. , Pour into a greased 8x4-in. loaf pan. Combine sugar and cinnamon; sprinkle over loaf. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Steps:

• Preheat oven to 350,& lightly grease& flour 2 8-inch loaf pans.
• In large bowl,combine flour,sugar,baking soda,cinnamon& the salt.
• Stir in walnuts.
• In separate bowl,mix eggs,oil,banana,vanilla& pineapple until well combined.
• Add wet ingredients to dry ingredients,stir just until moistened.
• Pour equal amounts into pans.
• Bake about 50 to 55 minutes or until toothpick in center comes out clean.
• Cool for 10 minutes on racks;remove from pans and continue cooling.

Steps:

• In a large bowl, combine the flour, sugar, baking soda, cinnamon and salt. In another bowl, beat eggs; add carrots, oil, pineapple and vanilla. Stir into the dry ingredients just until moistened. Fold in nuts. , Spoon into two greased and floured 8x4-in. loaf pans. Bake at 350° for 65-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to wire racks to cool completely. , If glaze is desired, combine confectioners' sugar and milk; drizzle over loaves.

Steps:

• In the bread machine pan, place all ingredients (except the raisins and nuts) in the order suggested by the manufacturer.
• Use the 'sweet' bread setting and 'light' crust color.
• Bake according to your machine directions.
• When the machine beeps during the kneading cycle, add the raisins and nuts a few at a time until they are kneaded into the dough.