PINEAPPLE BREAD RECIPES RECIPES

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ZUCCHINI PINEAPPLE BREAD RECIPE: HOW TO MAKE IT



Zucchini Pineapple Bread Recipe: How to Make It image

Meals are even more memorable when I compliment them with this light zucchini bread with pineapple. The zucchini makes it so moist and tender...and the pineapple lends a delicate tropical twist to every delicious slice. —Shirley Boulet, Whitefield, New Hampshire

Provided by Taste of Home

Total Time 01 hours 05 minutes

Prep Time 15 minutes

Cook Time 50 minutes

Yield 2 loaves.

Number Of Ingredients 14

3 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
1 teaspoon salt
3/4 teaspoon ground nutmeg
1/2 teaspoon baking powder
3 eggs, room temperature
1 cup vegetable oil
2 teaspoons vanilla extract
2 cups finely shredded zucchini
1 can (8 ounces) crushed pineapple, drained
1 cup chopped nuts
1 cup raisins, optional

Steps:

  • Preheat oven to 350°. Coat two 8x4-in. loaf pans with cooking spray; dust with flour, tapping out extra., In a large bowl, combine the flour, sugar, baking soda, cinnamon, salt, nutmeg and baking powder. In another bowl, whisk the eggs, oil and vanilla. Stir into dry ingredients just until moistened. Fold in the zucchini, pineapple, nuts and raisins, if desired., Transfer to prepared pans. Bake until a toothpick inserted in the center comes out clean, 50-60 minutes. Loosen sides from pans with a knife. Cool in pans 10 minutes before removing to a wire rack to cool.

Nutrition Facts : Calories 202 calories, FatContent 10g fat (1g saturated fat), CholesterolContent 20mg cholesterol, SodiumContent 166mg sodium, CarbohydrateContent 27g carbohydrate (16g sugars, FiberContent 1g fiber), ProteinContent 3g protein.

PINEAPPLE-CHERRY QUICK BREAD RECIPE - BETTYCROCKER.COM



Pineapple-Cherry Quick Bread Recipe - BettyCrocker.com image

Bake this cranberry-dotted quick bread, sweetened fast with canned pineapple, for your own table or for a sweet treat to give.

Provided by Betty Crocker Kitchens

Total Time 2 hours 25 minutes

Prep Time 30 minutes

Yield 24

Number Of Ingredients 10

4 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
3/4 cup oil
1 tablespoon vanilla
4 eggs
1 (8-oz.) can crushed pineapple in unsweetened juice, undrained
1 (10-oz.) jar maraschino cherries, quartered, well drained
2 teaspoons powdered sugar

Steps:

  • Heat oven to 325°F. Grease and flour bottoms only of two 8x4-inch loaf pans. In large bowl, combine flour, sugar, baking soda and salt; mix well. Add oil, vanilla, eggs and pineapple with liquid; mix with electric mixer at low speed until combined. Fold in cherries. Spoon into greased and floured pans.
  • Bake at 325°F. for 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pans for 10 minutes. Remove from pans; place on wire racks. Cool 1 hour or until completely cooled. Sprinkle cooled loaves with powdered sugar.

Nutrition Facts : Calories 220 , CarbohydrateContent 34 g, CholesterolContent 35 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 3 g, SaturatedFatContent 1 g, ServingSize 1 Slice, SodiumContent 170 mg, SugarContent 18 g

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MOIST PINEAPPLE BANANA BREAD RECIPE: HOW TO MAKE IT
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  • 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.
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Our four kids like slices of this moist tropical-tasting banana bread for breakfast. I sometimes bake it in mini loaf pans, then freeze the loaves so we can enjoy a small portion at a time. —Mary Watkins, Chaska, Minnesota
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Calories 191 calories per serving
  • 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.
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ZUCCHINI PINEAPPLE BREAD RECIPE: HOW TO MAKE IT
Meals are even more memorable when I compliment them with this light zucchini bread with pineapple. The zucchini makes it so moist and tender...and the pineapple lends a delicate tropical twist to every delicious slice. —Shirley Boulet, Whitefield, New Hampshire
From tasteofhome.com
Reviews 4.8
Total Time 01 hours 05 minutes
Calories 202 calories per serving
  • Preheat oven to 350°. Coat two 8x4-in. loaf pans with cooking spray; dust with flour, tapping out extra., In a large bowl, combine the flour, sugar, baking soda, cinnamon, salt, nutmeg and baking powder. In another bowl, whisk the eggs, oil and vanilla. Stir into dry ingredients just until moistened. Fold in the zucchini, pineapple, nuts and raisins, if desired., Transfer to prepared pans. Bake until a toothpick inserted in the center comes out clean, 50-60 minutes. Loosen sides from pans with a knife. Cool in pans 10 minutes before removing to a wire rack to cool.
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Bake this cranberry-dotted quick bread, sweetened fast with canned pineapple, for your own table or for a sweet treat to give.
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Reviews 4.5
Total Time 2 hours 25 minutes
Calories 220 per serving
  • Bake at 325°F. for 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pans for 10 minutes. Remove from pans; place on wire racks. Cool 1 hour or until completely cooled. Sprinkle cooled loaves with powdered sugar.
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