Ugandan Pineapple Nut Bread
Experience a slice of tropical bliss with Ugandan Pineapple Nut Bread, a flavorful fusion of bright, juicy pineapple and crunchy chopped walnuts or cashews, kissed with a hint of cinnamon. This moist, tender quick bread is elevated with the option of shredded coconut, adding a subtle depth that transports your taste buds straight to a sunny paradise. Perfect for breakfast, an afternoon snack, or even dessert, this easy-to-make recipe comes together in just over an hour and is ideal for those who love tropical flavors baked into irresistibly soft, aromatic bread. Whether served warm with a dollop of butter or enjoyed on its own, this crowd-pleasing loaf is sure to impress! Keywords: Ugandan Pineapple Nut Bread, tropical bread recipe, pineapple bread with nuts, easy quick bread, cinnamon pineapple loaf.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 1 teaspoons ground cinnamon
- 0.75 cups granulated sugar
- 0.5 cups vegetable oil
- 2 large eggs
- 1 teaspoons vanilla extract
- 1 cups crushed pineapple (with juice)
- 0.75 cups chopped walnuts or cashews
- 0.5 cups unsweetened shredded coconut (optional)
Instructions
Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan with butter or nonstick spray. Optionally, line it with parchment paper for easy removal.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
In another large bowl, combine the sugar and vegetable oil. Mix well until the sugar begins to dissolve.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Fold in the crushed pineapple (including its juice) until just combined.
Gradually add the flour mixture to the wet ingredients, mixing gently until no dry streaks remain. Do not overmix to avoid a dense bread.
Fold in the chopped nuts and shredded coconut, if using, until evenly distributed.
Pour the batter into the prepared loaf pan and use a spatula to smooth the top.
Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Remove the loaf from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to finish cooling completely.
Slice and serve as a snack, dessert, or breakfast treat. Store leftovers in an airtight container for up to 4 days or freeze for longer storage.
Nutrition Facts
Calories |
430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.8 g | 31% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 293 mg | 13% | |
| Total Carbohydrate | 49.3 g | 18% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 22.7 g | ||
| Protein | 7.0 g | 14% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 27 mg | 2% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 137 mg | 3% | |
*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.
