Looking for an alternative to banana bread for a brunch or breakfast meal? This moist, flavorful bread can bring a tropical flair to your morning and provides nutritious sources of vitamin C and heart-healthy fats!
SERVINGS: 10-12 servings (1 slice each)
Preparation Time: 15 minutes
Cook Time: 50-60 minutes
Ingredients:
3/4 cup light brown sugar, packed OR equivalent for sugar alternate (I used 1/4 cup + 2 Tablespoons Truvia Brown Sugar Blend)
6 Tablespoons unsalted butter, softened
2 eggs
1 can (8-9 ounces) crushed pineapple, undrained
1 teaspoon vanilla extract
1 cup chopped walnuts
2 1/4 cups (10 1/4 ounces) all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon Kosher salt
For the Topping:
1 Tablespoon granulated sugar or equivalent for sugar alternate (I used 1 1/4 teaspoon Truvia Naturally Sweet Calorie-Free Sweetener from the Stevia Leaf) 1/4 teaspoon cinnamon
1/4 cup pecans, finely chopped
Directions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Grease and flour a 9" x 5" x 3" loaf pan.
3. In a mixing bowl with an electric mixer, cream together the brown sugar (or sugar alternate) and unsalted butter. Add eggs and beat until blended. Stir in the undrained pineapple, vanilla extract, and walnuts.
4. In another bowl, combine the flour, baking powder, baking soda, and salt. Whisk or stir to blend the dry ingredients thoroughly.
5. Stir the dry ingredients into the pineapple mixture until well blended. Spoon the batter into the prepared loaf pan.
6. In a small bowl, combine topping ingredients and sprinkle over the batter.
7. Bake the bread in the preheated oven for 50-60 minutes. Test doneness by inserting a toothpick into the center of the loaf. It it comes out clean, the bread is done.
8. Cool thoroughly before slicing. Chilling makes the bread easier to slice.
Bread Tips:
- To quickly soften butter, put the stick of butter between two pieces of wax or parchment paper and roll out with a rolling pin.
- This bread stores well at room temperature in a container with a lid for up to 3 days or in the fridge for up to 5 days.
- If freezing for longer storage, let bread cool and slice before freezing in a freezer-safe container. Label with the date the bread was frozen and the date to remove from freezer (3-6 months out). When ready to eat, thaw and toast in toaster or oven.
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