Sugar Free Pineapple Nut Bread Recipes

SUGAR -FREE PINEAPPLE NUT BREAD

Steps:

• Preheat oven to 350°F.
• Cream the butter or margarine until soft; add eggs and beat just until blended.
• Stir in pineapple, vanilla and 1 cup chopped nuts.
• Sift together flour, baking powder, soda, Splenda and salt; stir sifted mixture into pineapple mixture just until blended.
• Spoon batter into a well buttered loaf pan.
• Combine topping ingredients and sprinkle over batter.
• Bake for about 1 hour; To test for doneness, stick a toothpick into the center of the loaf, bread is done when it comes out clean; start checking after 45 minutes as cooking time can be less or more than 1 hour depending on liquid content of the pineapple which will vary.

PINEAPPLE NUT BREAD

Steps:

• In a large bowl, combine the flour, brown sugar, baking powder, salt and baking soda. Set aside half of the flour mixture. In a small bowl, whisk butter and eggs. Stir into the dry ingredients just until moistened. Fold in pineapple and nuts. Gradually add the reserved flour mixture. , Pour into a greased 8x4-in. loaf pan. Combine sugar and cinnamon; sprinkle over loaf. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

PINEAPPLE LOAF

Steps:

• Drain pineapple, reserving 1/4 cup juice; set aside. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In a small bowl, whisk the pineapple, reserved juice, egg, milk and butter. Stir into the dry ingredients just until moistened. Fold in walnuts., Pour into a greased 8x4-in. loaf pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

PINEAPPLE NUT BREAD

Steps:

• Preheat oven to 350F and grease a 9 x 4" loaf pan.
• Sift first five ingredients together; stir in remaining ingredients.
• Pour into prepared pan and bake for 1 1/4 hours or until bread tests done.

PINEAPPLE NUT BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch loaf pan.
• Beat brown sugar and butter with an electric mixer in a large bowl until light and fluffy. Add eggs one at a time, blending the first into the brown sugar mixture before adding the other.
• Sift flour, baking powder, salt, and baking soda together in a separate bowl. Stir about half the flour mixture into the brown sugar mixture. Pour pineapple with its juice into the brown sugar mixture and stir; add remaining flour mixture and stir just until a batter forms. Fold pecans and raisins into the batter; pour into prepared loaf pan.
• Mix white sugar and cinnamon together in a small bowl; sprinkle over the batter in the loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

PINEAPPLE NUT BREAD

Steps:

• 1. Put raisins in bowl. Cover with boiling water to plump.
• 2. Drain water and throw away the water.
• 3. Cream butter and sugar.
• 4. Add eggs and beat well.
• 5. Blend in pineapple.
• 6. Sift in dry ingredients and mix well.
• 7. Add raisins and nuts.
• 8. Mix together.
• 9. Place batter in a greased bread pan.
• 10. Prepare the topping. Mix together 2 Tbsp sugar and 1/2 tsp cinnamon.
• 11. Sprinkle topping over the batter.
• 12. Bake 350 degrees 60 to 70 minutes until a toothpick comes out clean.

PINEAPPLE NUT BREAD

Steps:

• Combine eggs, sugar, oil, juice and pineapple. Mix well.
• Sift together baking powder and flour and mix into pineapple mixtures. Fold in nuts. Pour into greased and wax paper lined 9 x 5 inch loaf pan and bake at 350 degrees until toothpick inserted comes out clean, about 50 minutes. Or fill greased muffin cups 3/4 full and bake at 350 degrees for 25 minutes.

PINEAPPLE BREAD GLUTEN FREE SUGAR FREE

Steps:

• Preheat oven to 350 degrees.
• Mix dry ingredients except nuts in a large bowl.
• In a seperate bowl mix the wet ingredients and fold into dry.
• Fold in nuts.
• Spray pan with non stick spray and spread in loaf pan.
• Bake for one hour - check at 50 minutes.

PINEAPPLE NUT BREAD- GRANDMA'S

Steps:

• 1. Preheat oven to 350 degrees. In large bowl, beat butter with 2 cups sugar until well blended (mixture may not blend together completely). Add eggs, one at a time, beating well after each addition. Add flour, baking powder, soda, buttermilk, and vanilla and beat until combined. Stir in walnuts and thoroughly drained pineapple.
• 2. Spray two 9 by 5 inch glass loaf pans with nonstick baking spray. Divide batter among pans. Bake at 350 degrees for 55-65 minutes until loaves are browned and toothpick inserted in center comes out clean.
• 3. In small bowl, combine 1/2 cup sugar with 3 tablespoons reserved pineapple juice and mix well. Drizzle this mixture over the hot quick breads. Let stand for 10 minutes, then run a knife around the sides to make sure the bread is loose from the pan. Carefully remove from pans, place on wire racks, and let stand until cool. Store tightly covered at room temperature.

PINEAPPLE BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
• Beat eggs slightly. Add butter and sugar. Beat smooth. Stir in pineapple and vanilla.
• In separate bowl put flour, baking powder, soda, salt, and walnuts. Stir well and pour into pineapple mixture. Stir to moisten. Pour into greased 9x5x3 inch loaf pan.
• Bake in 350 degree F (175 degree C) oven for 1 hour. Test with toothpick. Let stand 10 minutes. Remove from pan. Cool and wrap.