Pineapple Nut Bread
This pineapple nut bread is soft, fluffy and moist packed with the sweet tropical taste of crushed pineapple and crunchy walnuts. It’s the perfect addition to breakfast or enjoy it for an afternoon snack!
Ingredients
- ¼ cup Vegetable oil
- ¾ cups Brown sugar packed
- 1 large Egg
- 1 teaspoon Vanilla extract
- 14 ounces Crushed pineapple canned with juice*
- 2¼ cups All purpose flour
- 1 tablespoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- 1 cup Wheat bran
- ½ cup Chopped Walnuts
*You can also substitute the pineapple juice for 8 ounces of water for a less sweet bread.
Instructions
- Pre-heat the oven to 350F (180C) and grease and flour a 9 inch loaf pan.
- In a large bowl mix together the vegetable oil, brown sugar and egg. Stir in the vanilla and pineapple pieces with the juice or water. Add in the flour, baking powder, baking soda, salt, wheat bran and walnuts and stir everything together just until combined.
- Pour into the prepared loaf pan and bake for approximately 1 hour or until a toothpick inserted in the centre comes out clean. Cool in the pan for about 10 minutes then remove from the pan onto a cooling rack to cool completely. Cut and serve. Enjoy!
Notes
You can store this bread for up to 3 days covered at room temperature in an airtight container to prevent drying out. Store it in a cool dry place to prevent unnecessary extra moisture from building up in the container.
For longer storage, place in the refrigerator for up to a week.
This pineapple nut bread can also be frozen! Cool bread completely then wrap in plastic wrap and place in an airtight sealed bag labeled with the date. To thaw, keep bread wrapped and place overnight in the refrigerator.
Nutrition
Calories: 216kcalCarbohydrates: 41gProtein: 6gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 0.002gCholesterol: 17mgSodium: 279mgPotassium: 186mgFiber: 3gSugar: 18gVitamin A: 41IUVitamin C: 3mgCalcium: 90mgIron: 2mg
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