Pineapple Nut Bread
Transport your taste buds to a tropical paradise with this delightful Pineapple Nut Bread! Bursting with sweet, juicy crushed pineapple and the warm crunch of chopped walnuts or pecans, this moist and tender quick bread is the perfect blend of sweet and nutty flavors. Infused with aromatic cinnamon and made with a mix of granulated and brown sugar for added depth, this loaf is quick to prepare—just 15 minutes of prep—and bakes to golden perfection in about an hour. Whether enjoyed as a satisfying breakfast, a mid-afternoon snack, or a cozy dessert, this tropical-inspired treat is a versatile crowd-pleaser. Plus, it’s easy to store for later, making it a make-ahead favorite for any occasion.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 teaspoons ground cinnamon
- 0.75 cups granulated sugar
- 0.25 cups brown sugar, packed
- 2 large eggs
- 0.5 cups vegetable oil
- 2 teaspoons vanilla extract
- 1 cups crushed pineapple (with juice)
- 0.5 cups chopped walnuts (or pecans)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x5-inch loaf pan, or line it with parchment paper for easy removal.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon until well combined.
In a separate mixing bowl, whisk together the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth and creamy.
Add the crushed pineapple (with its juice) to the wet ingredients and mix until evenly incorporated.
Gradually add the wet mixture to the dry ingredients, stirring gently with a spatula or wooden spoon until just combined. Do not overmix to avoid a dense loaf.
Fold in the chopped walnuts or pecans to distribute them evenly throughout the batter.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula for even baking.
Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center of the loaf comes out clean or with a few moist crumbs.
Remove the pan from the oven and allow the bread to cool in the pan for 10-15 minutes. Then, carefully transfer the loaf to a wire rack to cool completely before slicing.
Slice and enjoy! Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
2330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.1 g | 67% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1972 mg | 86% | |
| Total Carbohydrate | 426.1 g | 155% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 228.5 g | ||
| Protein | 48.5 g | 97% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 227 mg | 17% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 981 mg | 21% | |
*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.
