We’ve always been fond of pineapple upside down cake and this recipe reminds us of the famous dessert—sweet pineapple and the caramel of brown sugar. With the pineapple, it’s a little sweeter than other quick breads. Try it with cream cheese or—if you’re adventuresome—pile thinly sliced ham on a thick slice.
3 1/2 cups flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped pecans
1/2 cup butter
1 1/2 cups packed light brown sugar
2 large eggs
2 cups canned crushed pineapple with the juice
Preheat the oven to 350 degrees
1. In a large bowl, mix the dry ingredients together. Add the nuts
2. Cream the sugar with the butter. Add the eggs and beat until light.
3. Stir in half of the dry mixture, then the pineapple. Add the remaining flour and stir until just blended. Do not over mix—over mixing will develop the gluten in the flour and make for a tougher bread.
4. Scrape the batter into two well-greased and floured 8 1/2-inch by 4 1/2-inch loaf pans. Spread the batter evenly in the pan.
5. Bake for 55 minutes or until done. Test for doneness by inserting a toothpick into a crack in the center of the loaf. The toothpick will come out clean when done. Remove from the pans and cool on wire racks.
Quick breads are best if stored overnight in a cool place. The flavor of the fruit is developed and dispersed by storage and the bread tends to be moister.
Baker’s note: Different brands of canned pineapple will have different water contents. If the batter looks too dry, add a couple tablespoons of water. Be sure and measure flour that is light and has been sifted or whisked. If you use packed flour, the batter will certainly be too dry.
We found this recipe on Nancy’s Kitchen. We have made some modifications—we used butter instead of margarine, whole eggs instead of whites, and reduced the sodium. Click here to see the original recipe or other recipes from Nancy’s Kitchen.
Save time! Make quick breads from proven mixes—from Cranberry Nut to Brick Alley Bread. Click here.
Quick breads store very well. To see how, click here.
To get a free copy of “Ingredients and How They Work”, click here.
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