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Pineapple makes this quick bread moist and flavorful.

Stacy Fraser
Source: EatingWell Magazine, October/November 2005

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Recipe Summary test

total:
1 hr 15 mins
Servings:
12

Nutrition Profile:

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Ingredients

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Directions

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  • 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

228 calories; protein 5.2g; carbohydrates 32.8g; dietary fiber 2.3g; sugars 11.4g; fat 8.8g; saturated fat 1.9g; cholesterol 36.4mg; vitamin a iu 121.6IU; vitamin c 4.7mg; folate 8.1mcg; calcium 54.8mg; iron 0.8mg; magnesium 10.7mg; potassium 94.1mg; sodium 183.9mg; thiamin 0.1mg.
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