Pineapple Nut Bread Recipe – I have a crush on you, Pineapple.

Pineapple is not often used in breads.  When I stumbled upon this pineapple nut bread recipe, in one of Richard Lafortune’s many recipe books, I thought it would be fun to try.

From Grandma Rose’s Book of Sinfully Delicious Cakes, Cookies, Pies, Cheesecakes, Cake Rolls and Pastries by Rose Naftalin (1975, Hardcover).

Pineapple Nut Bread

Pineapple, Nuts & Currants

Ingredients

3 Cups all-purpose flour

¾ Cups packed light brown sugar

2 Teaspoons baking powder

½ Teaspoon baking soda

1 Teaspoon salt

½ Cup raisins

½ Cup chopped pecans

1 Egg

1½ Cups crushed undrained pineapple (from a can)

¼ Cup melted sweet butter

1 Teaspoon vanilla

Directions

Preheat oven to 350º. Grease 2 loaf pans.  Sift flour with baking powder, baking soda, salt and sugar into large mixing bowl.  Stir in raisins and nuts. Beat egg and add pineapple, butter and vanilla.  Stir slowly into flour mixture just until it is moistened. Pour batter into pan and bake for about 55 minutes. Let cool completely. (Okay, who does that? I put fake butter on a warm piece and it was not half bad.)

Notes to self: First read the recipe all the way through to see that it makes sense and that all the ingredients are on hand.  [When I hand copied the recipe, I missed the sugar ingredient! Can’t talk food and write a recipe, at the same time.] Well this should be interesting. No wonder the batter tasted too salty. It’s winter and that means it is really dry inside. Also, I only used one loaf pan as there wasn’t enough batter for two pans, but that could be because I left out the sugar. (Picture me thinking: darn it.)  Another reminder is to use crushed pineapple.  I was cutting up chunked pineapple and resorted to crushing it in my fingers, per Richard’s suggestion.  (He laughed so hard when I told him I did that.)

Pineapple  Nuts and Currents

Pineapple Nut Bread

How did it taste? The bread rose and had a nice brown, firm outside and a moist dense inside.  The pineapple flavor was weaker than I had hoped. Second day, tried a slice and it toasted nicely – remaining very moist and perfect with cream cheese. The pecans were a good combination with the pineapple.

I didn’t miss the left out sugar.

A bit about the pineapple: Pineapple is known as a natural anti-inflammatory.  There are many references to this on the Internet.  Here is something from NIH.

http://nccam.nih.gov/research/results/spotlight/080309.htm retrieved January 27, 2013.

“A pineapple will never become any riper than it was when harvested,[32] though a fully ripe pineapple can bruise and rot quickly.

The fruit itself is quite perishable and storage of it should be taken seriously. If it is stored at room temperature, it should be used within two days; however, if it is refrigerated, the time span is extended to five to seven days.[33] http://en.wikipedia.org/wiki/Pineapple

Epilogue

Richard tasted the pineapple nut bread that I had frozen. He put it in the oven and brought out the real butter.  He liked it!  I would have been satisfied had it had a stronger pineapple flavor.  Perhaps the sugar would have brought out the pineapple flavor  better.  I decided to share this recipe. 

About kunstkitchen

Visual artist and writer hunting words, languages, visions, and insight in my kitchen - connecting Art (Kunst) and culture and slow food cooking. Credits: Do not own a microwave oven and never have. Do not own a food processor. Chopped veggies in a Zen monastery for a weekend. (Seriously) Classically trained artist. Paint and draw with traditional materials. Live in the Northland where it's six months of winter. Appreciate the little things in life. Sharing food and art experiences and the lessons that my talented and generous friends have given me.
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