Batter ready for the oven...
A yummy breakfast bread
By Kevin Williams
Amish pineapple bread? Â Yes, surprisingly. Â Canned pineapple is often found in Amish bulk food stores and that is really what gets incorporated into Amish recipes more so than fresh. Â 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!
- 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.
- Preheat oven to 350.
- Grease a loaf pan and set aside.
- In a mixing bowl, whisk together flour, baking powder, and baking soda.
- In a large mixing bowl, combine brown sugar, eggs, and butter and stir well; then mix in the undrained, crushed pineapple.
- Gradually begin adding the dry ingredients to the wet ingredients, and stir until thoroughly combined.
- Pour batter into prepared loaf pan, and sprinkle the top with cinnamon and sugar.
- Bake for 40 minutes, or until toothpick inserted in center of bread comes out clean.
- 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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