Pineapple Bread for Bread Machine
Transport your taste buds to a tropical paradise with this Pineapple Bread for the bread machine—a delightful fusion of sweet, summery flavors and homemade comfort. This recipe combines crushed pineapple (with its juice) and a hint of buttery richness to create a soft, moist loaf bursting with natural sweetness. With minimal prep time and the convenience of a bread machine, it’s the perfect hands-off recipe for both beginners and seasoned bakers. The careful layering of ingredients ensures even mixing, while the active dry yeast guarantees a fluffy rise. Whether you enjoy it for breakfast, brunch, or as a mid-afternoon treat, this pineapple bread is irresistibly good on its own or paired with a dollop of cream cheese or butter. Try this tropical twist on classic bread-making today!
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Recipe Information
Ingredients
- 1 cup Crushed pineapple (with juice)
- 0.25 cup Milk
- 2 tablespoons Unsalted butter
- 3 tablespoons Granulated sugar
- 0.5 teaspoons Salt
- 3 cups Bread flour
- 2.25 teaspoons Active dry yeast
Instructions
Ensure your bread machine pan and paddle are clean and dry before starting.
Pour 1 cup of crushed pineapple (with its juice) into the bread machine pan.
Add 0.25 cup of milk and 2 tablespoons of unsalted butter, making sure the butter is in small chunks for even mixing.
Sprinkle 3 tablespoons of granulated sugar and 0.5 teaspoons of salt evenly over the liquid ingredients.
Add 3 cups of bread flour to the bread machine pan, carefully creating a layer over the liquids to prevent early mixing.
Make a small well in the center of the flour without reaching the liquid layer below. Add 2.25 teaspoons of active dry yeast into the well.
Place the pan into the bread machine and secure it properly. Select the 'Basic' or 'Sweet Bread' setting, depending on your machine’s options.
Choose the light or medium crust option, depending on your preference.
Press 'Start' and let the bread machine do its work as it kneads, rises, and bakes the pineapple bread.
When the baking cycle is complete, carefully remove the bread pan using oven mitts and turn the bread out onto a wire rack to cool.
Allow the bread to cool completely before slicing and serving to ensure the best texture and flavor.
Nutrition Facts
Calories |
1885 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.4 g | 40% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 68 mg | 22% | |
| Sodium | 1221 mg | 53% | |
| Total Carbohydrate | 360.2 g | 131% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 67.6 g | ||
| Protein | 51.0 g | 102% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 170 mg | 13% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 859 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
