Pineapple Walnut Bread is a delicious quick bread that is easy to make! It’s not too sweet, and is perfect to serve with hot tea or coffee!
I love to make loaves of bread, whether it is a savory bread or a sweet bread! There are so many varieties out there! Today I want to share a recipe for a sweet loaf of bread, called Pineapple Walnut Bread.
I found the recipe in one of my old cookbooks, and I finally got around to photographing the steps for making it, and sharing it here with you today.
The bread has canned pineapple tidbits in it, but honestly, it’s not too “pineapple-y” (if that’s even a word – ha ha!). It’s not an overly sweet bread either, which makes it wonderful to nibble on with a hot cup of tea or coffee for breakfast or snack time.
Here’s a step by step guide to make this simple loaf of pineapple walnut bread.
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Make The Batter For the Bread
Place a stick of soft butter and granulated sugar in a large mixing bowl, or in the bowl of a stand mixer. Using an electric mixer, beat these two ingredients together on high speed until creamy.
Add two eggs, one at a time, beating the mixture very well after each addition. Set the bowl aside while you mix the “dry” ingredients.
Sift all purpose flour, baking powder and a pinch of salt into a separate bowl. These are the “dry” ingredients.
Add HALF of the dry ingredients, along with HALF cup of well-drained canned pineapple tidbits to the butter/sugar batter. Beat well using the electric mixer until they’ve been incorporated into the batter.
Now add the remaining HALF of the “dry” ingredients and the remaining HALF of the pineapple tidbits to the batter. Beat them, until they are also incorporated into the batter.
Final Steps
STIR chopped walnuts into the batter until they are well-combined and distributed throughout the batter.
Evenly distribute the bread batter into a generously greased and floured 9″ x 5″ loaf pan. If desired (optional), sprinkle the top of the loaf with additional chopped walnuts. Now the loaf of Pineapple Walnut Bread is ready to bake!
Bake The Pineapple Walnut Bread
Bake the bread in a preheated 350°F. oven for 45-55 minutes. Oven temps can vary quite a bit, so I recommend testing the bread for doneness at the 45 minute mark.
Insert a toothpick down into the top/center of the pineapple walnut bread. If it comes out free of batter, the bread is done. The surface of the loaf should be beautifully golden brown, as well.
Now What?
When it’s done, transfer the loaf pan to a wire rack, and let the bread cool for about 5 minutes (IN THE PAN) before removing it. Run a butter knife all around the edges, and slightly lift the edges.
Place a large plate or platter face down on top of the pan. Holding both pans tightly together, invert the loaf pan (turn it upside down) onto the plate. The loaf should release easily onto the plate. Turn the bread right side up, and place it on a wire rack, to finish cooling.
Enjoy A Slice Of Pineapple Walnut Bread
Slice the bread after it has cooled sufficiently, because it will cut easier. The loaf should yield 9 slices, each about 1″ wide. Serve the bread as is, or warm with a bit of softened butter spread on top, and enjoy it!
I hope you have the chance to make a loaf of Pineapple Walnut Bread, and trust you’ll enjoy it! It is really delicious, especially when served with a cup of hot tea or coffee on the side. YUM!
Thanks for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you… and have a wonderful day!
Looking For More BREAD Recipes?
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of delicious, “sweet” bread loaf recipes to choose from, including:
- Date Nut Bread
- Blueberry Banana Bread
- Chocolate Chip Orange Bread
- Pear Pecan Bread
- Cranberry Orange Bread
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Recipe adapted from: “New Red Lion Inn Cookbook”, page 61, by Suzi Forbes Chase, published in 1992 by Berkshire House Publishers
↓↓ PRINTABLE RECIPE BELOW ↓↓
Pineapple Walnut Bread is a delicious quick bread that is easy to make! It's not too sweet, and is perfect to serve with hot tea or coffee!
- ½ cup butter (1 stick) room temperature
- 1 cup granulated sugar
- 2 large eggs
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1 pinch salt
- 1 cup canned pineapple tidbits, drained well can substitute crushed pineapple
- ½ cup chopped walnuts
Preheat oven to 350℉. Grease and flour bottom and sides of a 9x5" loaf pan.
In a large bowl, beat butter and sugar using an electric mixer until creamy. Add eggs, one at a time, beating well after each addition. Set the bowl aside.
In a separate bowl, sift flour, baking powder and salt ("dry" ingredients). Add HALF of the dry ingredients, along with HALF of the pineapple tidbits to the butter/sugar batter. Beat well with mixer until incorporated. Now add remaining HALF of "dry" ingredients and remaining HALF of pineapple tidbits. Beat until fully incorporated in the batter. Add chopped walnuts- STIR them into the batter.
Evenly distribute batter into prepared loaf pan. If desired (optional), sprinkle the top of the loaf with additional chopped walnuts.
Bake at 350°F. for 45-55 minutes. Test for doneness at the 45 minute mark. Insert a toothpick into the top/center of the bread. If it comes out batter-free, bread is done. Bread should be golden brown, as well. Transfer pan to wire rack.
Let bread cool 5 minutes (IN THE PAN) before removing. Run a butter knife around pan edges. Place a large plate face down on top of the pan. Holding both pans tightly together, invert the loaf pan (turn it upside down) onto the plate. Loaf should release easily onto the plate. Turn bread right side up on a wire rack, to finish cooling. Once cooled, slice and serve. Enjoy!
Here’s one more to pin on your Pinterest boards!