Pineapple-Pecan Quick Bread

By mamapig

Ingredients

• Quick-Bread Dry Mix, (recipe follows)
• 2 lg eggs
• 1 cup nonfat buttermilk, (see Tips)
• 2/3 cup brown sugar
• 2 Tbsp. butter, melted
• 2 Tbsp. canola oil
• 1 tsp. vanilla extract
• 2 cup diced pineapple, fresh or canned, drained
• 1/2 cup chopped toasted pecans, (see Tips), plus more for topping if desired

Details

Adapted from eatingwell.com

Preparation

Step 1

THIS RECIPE CALLS FOR: Quick-Bread Dry Mix YOU MIGHT ALSO LIKE Mango-Pecan Quick Bread Cornmeal-Pecan Shortcakes with Lemon Curd & Blueberries Pecan & Toasted Oat Nuggets Pineapple Coffee Cake Pineapple Upside-Down Muffins Pear-Hazelnut Quick Bread Strawberry-Orange Muffins Berry-Almond Quick Bread Lemon-Raspberry Muffins Preheat oven to 400°F for muffins, mini loaves and mini Bundts or 375°F for a large loaf. Coat pan(s) (see "Pan Options") with cooking spray

Prepare Quick-Bread Dry Mix

Whisk eggs, buttermilk, brown sugar, butter, oil and vanilla in a large bowl until well combined

Make a well in the center of the dry , pour in the wet and stir until just combined. Add pineapple and pecans. Stir just to combine; do not overmix. Transfer batter to the prepared pan(s). Top with additional pecans, if desired

Bake until golden brown and a wooden skewer inserted into the center comes out clean, 22 to 25 minutes for muffins or mini Bundts, 35 minutes for mini loaves, 1 hour 10 minutes for a large loaf. Let cool in the pan(s) for 10 minutes, then turn out onto a wire rack. Let muffins and mini Bundts cool for 5 minutes more, mini loaves for 30 minutes, large loaves for 40 minutes

TIPS & NOTES Make Ahead Tip: Store, individually wrapped, at room temperature for up to 2 days or in the freezer for up to 1 month

Tips: No buttermilk? Mix 1 tablespoon lemon juice into 1 cup milk

To toast walnuts, pecans or hazelnuts, spread nuts onto a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes. To toast sliced almonds, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes

Pan Options: Each of these recipes will make: 1 large loaf (9-by-5-inch pan) 3 mini loaves (6-by-3-inch pan, 2-cup capacity) 6 mini Bundt cakes (6-cup mini Bundt pan, scant 1-cup capacity per cake) 12 muffins (standard 12-cup, 2 1/2-inch muffin pan)