Pineapple-Pecan Quick Bread

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From: EatingWell Magazine October/November 2005

Pineapple makes this quick bread moist and flavorful.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • Quick-Bread Dry Mix, (recipe follows)
  • 2 large eggs
  • 1 cup nonfat buttermilk, (see Tips)
  • 2/3 cup brown sugar
  • 2 tablespoons butter, melted
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • 2 cups diced pineapple, fresh or canned, drained
  • 1/2 cup chopped toasted pecans, (see Tips), plus more for topping if desired

Preparation

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  • Ready In

  1. Preheat oven to 400 °F for muffins, mini loaves and mini Bundts or 375 °F for a large loaf. Coat pan(s) (see "Pan Options") with cooking spray.
  2. Prepare Quick-Bread Dry Mix.
  3. Whisk eggs, buttermilk, brown sugar, butter, oil and vanilla in a large bowl until well combined.
  4. 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.
  5. 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.
  • Make Ahead Tip: Store, individually wrapped, at room temperature for up to 2 days or in the freezer for up to 1 month.
  • Tips: No buttermilk? Mix 1 tablespoon lemon juice into 1 cup milk.
  • To toast walnuts, pecans or hazelnuts, spread nuts onto a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes. To toast sliced almonds, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
  • Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large supermarkets and natural-foods stores. Store in the freezer.
  • Pan Options: Each of these recipes will make: 1 large loaf (9-by-5-inch pan) 3 mini loaves (6-by-3-inch pan, 2-cup capacity) 6 mini Bundt cakes (6-cup mini Bundt pan, scant 1-cup capacity per cake) 12 muffins (standard 12-cup, 2 1/2-inch muffin pan)
  • Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.

Nutrition information

  • Serving size: 1 slice (1/12 loaf)
  • Per serving: 228 calories; 9 g fat(2 g sat); 2 g fiber; 33 g carbohydrates; 5 g protein; 8 mcg folate; 36 mg cholesterol; 11 g sugars; g added sugars; 122 IU vitamin A; 5 mg vitamin C; 55 mg calcium; 1 mg iron; 184 mg sodium; 94 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1 starch, 1 other carb, 1.5 fat (mono)

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