Pineapple Nut Bread
📜 Collection: John B. Collection | ✍️ Attribution: Unattributed | 📂 Category: Bread A tender quick bread loaded with crushed pineapple, chopped nuts, sweet raisins, and a touch of vanilla. Baked to perfection in a single loaf pan for an easy breakfast or afternoon treat.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 1 hour | 10 mins | 8 servings |
🔪 Key Equipment
- Sifter
- Mixing bowl
- Loaf pan
Ingredients
Dry Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 cups | Flour | None |
| 1/2 tsp | Salt | None |
| 1/2 cup | Sugar | None |
| 1 tsp | Baking Powder | None |
| 1/2 cup | Nuts | chopped |
| 1/2 cup | Raisins | None |
Wet Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 | Egg | None |
| 1 tsp | Vanilla Extract | None |
| 2 tbsp | Shortening | melted |
| 1 tsp | Baking Soda | None |
| 1 flat can (8 oz) | Crushed Pineapple | with juice |
| A splash | Water | or extra juice, if batter is too stiff |
Instructions
Step 1: Prep & Mix Dry Ingredients
- Preheat oven to 350°F and grease a loaf pan.
- Sift together 2 cups flour, 1/2 tsp salt, 1/2 cup sugar, and 1 tsp baking powder into a mixing bowl.
- Add 1/2 cup chopped nuts and 1/2 cup raisins to the dry mix.
Step 2: Combine Wet Ingredients & Batter
- In a separate bowl, combine 1 egg, 1 tsp vanilla, and 2 tbsp melted shortening.
- Dissolve 1 tsp baking soda into 1 flat can (8 oz) crushed pineapple (with juice).
- Stir all wet and dry ingredients together until fully blended. If the batter seems too stiff, add a little extra juice or water and stir in.
Step 3: Bake
- Pour batter into the greased loaf pan and bake at 350°F for 1 hour, or until golden brown and a toothpick inserted in the center comes out clean.
💡 Make-Ahead & Storage: Wrap firmly in foil or plastic wrap once completely cooled; stores well at room temperature for up to 3 days or frozen up to 2 months.
Original Recipe Scan
