Vincent Prices Pineapple Nut Bread Recipes

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PINEAPPLE NUT BREAD



Pineapple Nut Bread image

This lovely loaf has true Hawaiian taste with lots of luscious pineapple and macadamia nuts. Welcome your family and friends with a tempting slice today.-Brittany Jewette, Ewa Beach, Hawaii

Provided by Taste of Home

Time 1h5m

Yield 1 loaf (16 slices).

Number Of Ingredients 11

1-3/4 cups all-purpose flour
3/4 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
3 tablespoons butter, melted
2 eggs
1 cup finely chopped fresh pineapple
3/4 cup coarsely chopped macadamia nuts
1 tablespoon sugar
1/4 teaspoon ground cinnamon

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.

Nutrition Facts : Calories 170 calories, Fat 8g fat (2g saturated fat), Cholesterol 32mg cholesterol, Sodium 194mg sodium, Carbohydrate 23g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.

PINEAPPLE NUT BREAD



Pineapple Nut Bread image

I have had this recipe since 1980, and my family loves it. Use whatever type of nuts you like.

Provided by Rhonda Kelly

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes

Time 1h25m

Yield 8

Number Of Ingredients 12

¾ cup brown sugar
3 tablespoons butter, softened
2 eggs
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon baking soda
1 (8.5 ounce) can crushed pineapple
¾ cup chopped pecans
½ cup raisins
2 tablespoons white sugar
½ teaspoon ground cinnamon

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.

Nutrition Facts : Calories 356.6 calories, Carbohydrate 54.2 g, Cholesterol 57.9 mg, Fat 14 g, Fiber 2.6 g, Protein 6.3 g, SaturatedFat 3.9 g, Sodium 360.5 mg, Sugar 26.6 g

VINCENT PRICE'S PINEAPPLE NUT BREAD



Vincent Price's Pineapple Nut Bread image

This is a fantastic bread, really more of a cake, which comes from the cookbook actor Price wrote with his wife. As might be suspected, the Prices got this recipe direct from a resort hotel in Hawaii. The recipe makes two generous loaves.

Provided by Lorraine of AZ

Categories     Quick Breads

Time 1h20m

Yield 2 loaves

Number Of Ingredients 11

3 1/2 cups flour
4 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 cups macadamia nuts, coarsely chopped
6 tablespoons butter, room temperature
1 1/2 cups light brown sugar, packed
2 eggs
2 cups canned crushed pineapple, including the juice
4 tablespoons sugar
1 teaspoon ground cinnamon

Steps:

  • Preheat oven to 350 degrees F. Butter two 1-lb. loaf pans.
  • Sift together the dry ingredients: flour, baking powder, soda, and salt. Stir in the chopped nuts. Set aside.
  • In a mixing bowl, cream the butter with the brown sugar. Beat in the 2 eggs, one at a time, and continue to beat until mixture is smooth.
  • Stir in half the flour-nut mixture. Stir in the crushed pineapple including the juice. Stir in the remaining flour-nut mixture and stir until well-blended.
  • Divide the batter into the two prepared pans. Combine the topping ingredients. Sprinkle half of the topping over the batter in each pan. Bake in preheated oven for 50-60 minutes or until the bread tests done. Let cool for 5 minutes, then turn out on a rack to cool.
  • NOTE: I find that when I turn out these loaves, much of the topping falls off. So I have started putting the topping in the middle of the loaves! I put approximately 1/4 of the batter in each pan, sprinkle 1/2 of the topping into each pan and top with another 1/4 of the batter.

Nutrition Facts : Calories 2702.7, Fat 118.1, SaturatedFat 35.9, Cholesterol 303.1, Sodium 2595.4, Carbohydrate 390.6, Fiber 17.1, Sugar 208, Protein 38.3

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