Pineapple makes this quick bread moist and flavorful.

Stacy Fraser
Source: EatingWell Magazine, October/November 2005
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F for muffins, mini loaves and mini Bundts or 375 degrees F for a large loaf. Coat pan(s) (see "Pan Options") with cooking spray.

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  • Prepare Quick-Bread Dry Mix.

  • Whisk eggs, buttermilk, brown sugar, butter, oil and vanilla in a large bowl until well combined.

  • Make a well in the center of the dry ingredients, pour in the wet ingredients and stir until just combined. Add pineapple and pecans. Stir just to combine; do not overmix. Transfer batter to the prepared pan(s). Top with additional pecans, if desired.

  • Bake until golden brown and a wooden skewer inserted into the center comes out clean, 22 to 25 minutes for muffins or mini Bundts, 35 minutes for mini loaves, 1 hour 10 minutes for a large loaf. Let cool in the pan(s) for 10 minutes, then turn out onto a wire rack. Let muffins and mini Bundts cool for 5 minutes more, mini loaves for 30 minutes, large loaves for 40 minutes.

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Nutrition Facts

227.9 calories; protein 5.2g 11% DV; carbohydrates 32.8g 11% DV; exchange other carbs 2; dietary fiber 2.3g 9% DV; sugars 11.4g; fat 8.8g 14% DV; saturated fat 1.9g 10% DV; cholesterol 36.4mg 12% DV; vitamin a iu 121.6IU 2% DV; vitamin c 4.7mg 8% DV; folate 8.1mcg 2% DV; calcium 54.8mg 6% DV; iron 0.8mg 4% DV; magnesium 10.7mg 4% DV; potassium 94.1mg 3% DV; sodium 183.9mg 7% DV; thiamin 0.1mg 9% DV.