More Tropical Treats: Pineapple Quick Bread

by Michele Cheplic | More from this Blogger

12 Jul 2008 08:04 AM

Most of us are familiar with the taste of banana bread, zucchini bread and pumpkin bread, but when was the last time you sunk your teeth into a sweet piece of pineapple bread?

The popular tropical fruit, which is often associated with exotic libations, can really add a punch to a traditional quick bread recipe. Growing up in Hawaii my grandfather would add pineapple to just about all of his recipes (pineapple shrimp, pineapple chicken, grilled pineapple kabobs, etc.). Ironically, it was after devouring a batch of his homemade pineapple Popsicles that I discovered (after being rushed to the pediatrician's office) that I was allergic to pineapple.

Despite my health condition I still serve pineapple in my home. In fact, the following recipes for pineapple quick breads are ones I often whip up when I need to bring a treat to playgroup or some other function. They are extremely easy to make and you don't even need to use fresh pineapple (which can be a pain to cut up when you are pressed for time). You simply buy a can of crushed pineapple, open it and dump it in the mixing bowl. Not only is it quick, but also the fruit gives the bread moisture that can't be beat.

Both recipes are also very adaptable to your own taste. For example, if you want a stronger pineapple flavor, add more of the fruit. If you don't like nuts leave them out. Either way you will end up with a quick bread that is full of flavor and good for you too.

PINEAPPLE MACADAMIA NUT QUICK BREAD

Ingredients:

1-3/4 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

3/4 cup chopped macadamia nuts

3/4 cup packed brown sugar

3 tablespoons butter, softened

2 eggs

1 cup crushed pineapple, undrained

2 tablespoons sugar

1/2 teaspoon cinnamon

Directions:

Preheat oven to 350 degrees.

Grease 9-by-6-inch loaf pan.

Sift together dry ingredients. Stir in nuts.

Cream brown sugar, butter and eggs. Stir in dry ingredients (mixture will be dry); fold in pineapple.

Pour into loaf pan.

Combine sugar and cinnamon; sprinkle over loaf.

Bake 50 to 60 minutes.

PINEAPPLE CARROT QUICK BREAD

Ingredients:

3 eggs

2 cups sugar

1 cup vegetable oil

1 cup finely shredded carrots

1 (8-ounce) can crushed pineapple, undrained

2 teaspoons vanilla extract

3 cups flour

1-1/2 teaspoons ground cinnamon

1 teaspoon baking soda

1 teaspoon salt

Directions:

Preheat oven to 325 degrees.

Grease 2 8-by-4-inch loaf pans.

Beat together eggs, sugar and oil; add carrots, pineapple and vanilla.

Sift together flour, cinnamon, baking soda and salt; stir into carrot mixture.

Divide batter between pans. Smooth top.

Bake 60 to 70 minutes.

Related Articles:

Quick Bread with a Tropical Twist

The Sneaky Mama's Chunky Apple Pumpkin Bread

Pineapple Coconut Sherbet

Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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