Sugar Free Pineapple Nut Bread
Indulge in the wholesome goodness of Sugar Free Pineapple Nut Bread, a naturally sweetened delight perfect for breakfast or as a guilt-free snack. This moist, flavorful loaf is made with nutrient-rich whole wheat flour, unsweetened crushed pineapple, and applesauce, eliminating the need for added sugar. Warm notes of cinnamon and vanilla blend seamlessly with the crunch of chopped walnuts or pecans, creating a perfect balance of textures and flavors. Whether you're cutting back on sugar or simply seeking a heart-healthy treat, this quick and easy recipe, ready in just over an hour, is the answer. Serve it fresh out of the oven or toasted with a smear of butter for a comforting bite that feels indulgent yet nourishing!
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 1 cup Crushed pineapple (unsweetened, with juice)
- 0.5 cup Unsweetened applesauce
- 2 Eggs
- 1 teaspoon Vanilla extract
- 0.75 cup Chopped nuts (such as walnuts or pecans)
- 2 tablespoons Stevia or monk fruit sweetener (optional, adjust to taste)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, whisk together the whole wheat flour, baking soda, baking powder, ground cinnamon, and salt until well combined.
In a separate bowl, mix the crushed pineapple (including its juice), unsweetened applesauce, eggs, and vanilla extract. Stir until smooth and uniform.
Gradually pour the wet mixture into the dry ingredients, stirring with a spoon or spatula until just combined. Be careful not to over-mix.
Fold in the chopped nuts and any optional sweetener, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan, spreading it out evenly.
Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center of the bread comes out clean.
Let the bread cool in the loaf pan for about 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve the pineapple nut bread. Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
223 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.3 g | 12% | |
| Saturated Fat | 1.3 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 365 mg | 16% | |
| Total Carbohydrate | 30.2 g | 11% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 5.5 g | ||
| Protein | 7.8 g | 16% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 31 mg | 2% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 215 mg | 5% | |
*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.
