Pineapple Pecan Bread Recipe

Friday, October 10, 2014
Here is a delightful bread that keeps that warm summer feeling alive all through fall and winter months, it has that perfect blend of tropical taste. 

Pineapple always seems to make me feel like I am having a slice of the the tropics. Here is the perfect quick bread for fall and gift giving around the holidays. Everyone always looks forward to receiving one of these breads at work. We just love them. They freeze well so you can make them ahead of time too. Perfect for that holiday baking!

Pineapple Pecan Bread Recipe

3 cups flour

1 cup sugar

3/4 cup brown sugar

3 teaspoons cinnamon

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

pinch of cloves

pinch of nutmeg

pinch of ginger

1 cup oil

1 cup crushed pineapple drained and blotted with paper towel

3 eggs

2 tablespoons coconut or pineapple rum

3 eggs

1/2 cup chopped maraschino cherries well drained and blotted dry

1 cup coarsely chopped pecans

1/2 cup golden and dark mixed raisins

Place all the dry ingredients in one bowl and the wet in another including pineapple and cherries. Add them in together gently mixing together without over mixing. Fold in nuts and raisins.

Pour into a heavy greased loaf pan, mini loaf pans or muffin tins. Bake at 325 preheated oven for around an hour or until light brown and toothpick comes out clean in the center.

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