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    Home » Everything Amish » Plain Culture

    Amish Pineapple Bread

    Published: Feb 21, 2017 · Updated: Feb 21, 2017 by Kevin Williams | Leave a Comment

    Batter ready for the oven...

    A yummy breakfast bread

    By Kevin Williams

    Amish pineapple bread?  Yes, surprisingly.   Canned pineapple is often found in Amish bulk food stores and that is really what gets incorporated into Amish recipes more so than fresh.  Amish cooks find the pineapple to offer and accessible, adventurous flavor splash that is different from the usual kitchen companions.

    When I first tasted this I thought it would be like a zucchini bread, but it is a bit lighter.  It isn't overly sweet, but that is fine. This bread is absolute amazing with some cream cheese spread on it.  So if you are looking for a good breakfast bread or not too sweet snack, this bread should make your list!

    Amish Pineapple Bread
     
    Print
    Prep time
    10 mins
    Cook time
    40 mins
    Total time
    50 mins
     
    Serves: 1 loaf
    Ingredients
    • 3 /4 cup brown sugar
    • 3 tablespoons butter, softened
    • 2 eggs
    • 1 8 oz. can crushed pineapple
    • 2 cups flour
    • 2 teaspoons baking powder
    • 1 /4 teaspoon baking soda
    • Stir all of the ingredients together in a large mixing bowl (do not drain the pineapple)
    • Pour into a greased loaf pan and sprinkle with cinnamon and sugar.
    • Bake at 350 for 1 hour and 10 minutes.
    Instructions
    1. Preheat oven to 350.
    2. Grease a loaf pan and set aside.
    3. In a mixing bowl, whisk together flour, baking powder, and baking soda.
    4. In a large mixing bowl, combine brown sugar, eggs, and butter and stir well; then mix in the undrained, crushed pineapple.
    5. Gradually begin adding the dry ingredients to the wet ingredients, and stir until thoroughly combined.
    6. Pour batter into prepared loaf pan, and sprinkle the top with cinnamon and sugar.
    7. Bake for 40 minutes, or until toothpick inserted in center of bread comes out clean.
    8. Cool bread on a wire rack for 15 minutes, then remove from pan and cover with plastic wrap until ready to serve.
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    About Kevin Williams

    Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

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    Kevin Williams - The Amish Editor Amish Cook Column

    Hi There, I'm Kevin!

    Welcome to Amish365, where I share my knowledge of Amish cooking and culture! I’ve spent almost three decades exploring Amish settlements and kitchens from Maine to Montana and almost everywhere in between. I’ll occasionally throw in stories of my travels, journalism adventures (I’m a Pulitzer prize-nominated journalist), fascination with grocery stores and Kmarts, and much more!

    More about me →

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