Good Morning! I’m off to a slow start this week. The weather is iffy again and that makes it hard to plan any outdoor activities and schedule my day. We picked a lot of strawberries on Sunday morning so I spent yesterday afternoon making freezer jam. We were completely out of last year’s batch and my children just don’t like peanut butter and jelly sandwiches with anything but that yummy, homemade strawberry jam! It’s also the last week of school for my children, so I have been busy trying to get together some type of schedule for the summer. I don’t know about you, but if I don’t stick to some sort of plan, my house ends up being a little crazy.
With different activities going on, one thing always stays the same. A good cup of coffee in the morning! I don’t need to have anything with my coffee, but it’s always nice. Especially on the weekends:) A slice of this moist Pineapple Nut Bread is just perfect with that hot cup of coffee to start the day. This bread is not to sweet, not too heavy and the subtle pineapple flavor with a hint of cinnamon is absolutely delicious with crunchy walnuts.
Quick breads are one of my favorite things to make…and eat! They are so easy, and always go over well. My family likes this bread for breakfast or for a snack, and I love the convenience of making 2 loaves at once, and freezing one for later.
The ingredients for this Pineapple Nut Bread are probably already in your pantry too. Sometimes when the weather is gloomy or I know a storm is coming, I like to bake up a little something sweet so I can curl up, get cozy and enjoy it with a comforting cup of coffee or tea.
If you are looking for a new quick bread to try, keep this recipe handy. It just may become one of your new favorites!
Ingredients
- 1/2 cup unsalted butter, softened
- 1 1/2 cup brown sugar packed
- 4 eggs
- 4 1/4 cups all purpose flour
- 3 1/2 tsp. baking powder
- 1 tsp. salt
- 1/2 tsp. baking soda
- 1 tsp. cinnamon
- 1 (20 oz.) can crushed pineapple in pineapple juice
- 1- 1 1/2 cup chopped walnuts
Instructions
- Preheat your oven to 350 degrees.
- Spray (2) 9 x 5 x 3 loaf pans with nonstick cooking spray.
- Set aside.
- In your Kitchen Aid Mixer, mix together the butter and sugar.
- Add the eggs, one at a time, beating well after each addition.
- Sift the dry ingredients.
- Alternate adding the dry ingredients with the crushed pineapple wit the juice and mixing.
- When everything is incorporated well, add the chopped nuts and give it a good stir.
- Pour the batter evenly into the 2 loaf pans and bake for 50-55 minutes or until the loaf is light golden brown on the edges and a tooth pick inserted into the loaf comes out clean.
- Remove from the oven and let cool in the pans for 10- 15 minutes.
- Carefully run a knife around the edges of the pan and remove the loaves from their pans, and place on a cooling rack to finish cooling.
- This bread is delicious warm from the oven, but harder to slice.
- It may be served warm or room temperature with butter.
- *To freeze: Let the loaf cool completely and then store in a freezer friendly plastic container or bag.
- Enjoy!
*Linking up at:
Holy Cow Shannon… this bread looks fabulous! Thanks for linking it up to The Weekend re-Treat Link Party! I can’t wait to try this 🙂
Shauna – The Best Blog Recipes recently posted…The Weekend re-Treat Link Party #76
Thanks so much Shauna! I hope you like it as much as our family does:)