Pineapple Bread

This bread is a bit lighter than dense zucchini or pumpkin bread. It tastes great with cream cheese spread on top.

Pineapple Bread
Pineapple Bread

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    Cups Flour

  • 2

    tsp. Baking Powder

  • 1/4

    tsp. Baking Soda

  • 1/4

    Cup Brown Sugar, packed

  • 3

    Tbs. Butter, softened

  • 2

    Large Eggs

  • 1

    (8 oz.) Can Crushed Pineapple, undrained

  • 2

    tsp. Cinnamon

  • 2

    tsp. Sugar

Directions

Preheat oven to 350 degrees. Grease a 5" x 9" loaf pan; set aside. In a bowl, whisk together the flour, baking powder, and baking soda. In a large bowl, combine brown sugar, butter, and eggs and stir well; then mix in the pineapple with juices. Gradually begin adding the flour mixture to the pineapple mixture and stir until completely combined. Pour the batter into a prepared loaf pan and sprinkle the top with cinnamon and sugar. Bake for 45 minutes or until a toothpick inserted in the center comes out clean. Cool the bread on a wire rack. The bread can be stored in a sealed plastic bag for 3-4 days. This bread freezes well.

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