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!
- 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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