Advertisement

Pineapple-Pecan Quick Bread

October/November 2005

No votes yet

Pineapple makes this quick bread moist and flavorful.


Pineapple-Pecan Quick Bread

Makes: 12 servings

Active Time:

Total Time:

Ingredients

  • 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

This recipe calls for:

Preparation

  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.

Tips & Notes

  • 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.
  • 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)

Nutrition

Per serving: 223 calories; 9 g fat (2 g sat, 4 g mono); 41 mg cholesterol; 31 g carbohydrates; 5 g protein; 2 g fiber; 182 mg sodium; 93 mg potassium.

Carbohydrate Servings: 2

Exchanges: 1 starch, 1 other carb, 1.5 fat (mono)


More From EatingWell

Recipe Categories

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner