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Pineapple Pecan Loaf


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  • Author: Maureen Haddock
  • Total Time: 90-95 minutes
  • Yield: 1 loaf 1x

Description

I have a better relationship with food when I don’t repeat the same food items each day. I stock my big basement freezer with containers of pancakes, loaves, and scones. I use recipes that call for a variety of protein, fruit, and grain. I fill my stackable Freezer Mates Plus storage containers with a variety of breakfast options. This stacking container separates spicy pumpkin pancakes from apple raisin scones and slices of Pineapple Pecan Bread. I never mix a variety of flavoured baking in one container because the tastes transfer and ruin the eating experience.

One stack of Freezer Mates holds a week’s worth of breakfasts and takes up very little room in my narrow kitchen freezer. At the end of the week, I replenish my kitchen stash from the containers in my basement deep freeze.

One of the breakfast foods I enjoy is Pineapple Pecan Bread, which is delicious when eaten frozen, warmed slightly, or enjoyed at room temperature. I eat it plain, but it is tasty with butter or cheese. The flavour of pineapple and the crunch of pecans enhance this breakfast experience. Yummy!


Ingredients

Units Scale

Dry Ingredients:

  • 2 cups all-purpose flour or flour of your choice
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup chopped pecans

Moist Ingredients: 

  • 1/3 cup shortening
  • 1/4 cup granulated sugar
  • 2 eggs
  • 3 tablespoons sour cream
  • 1 cup canned crushed pineapple, drained

Instructions

Pineapple Pecan Bread

Preheat oven to 350°F and butter a loaf pan

Combine flour, baking powder, salt, and baking soda. Stir in nuts. Set aside.

Cream shortening and sugar until smooth. Beat in eggs, one at a time. Stir in sour cream and pineapple.

Fold dry ingredients into moist ingredients just until blended.

Turn into a buttered 8” by 4” loaf pan and let rest at room temperature for 20 minutes.

Preheat oven to 350°F and bake for 60 to 65 minutes. Cool loaf in the pan on a rack for 15 minutes. Turn loaf out of the pan and leave until fully cooled. Wrap in plastic. This loaf improves over the next few days; slice and freeze.

Notes

I used my heavy red enamel loaf pan and placed the oven rack in the center of the oven. This loaf was ready in 60 minutes.

  • Prep Time: 30-35 minutes
  • Cook Time: 60-65 minutes
  • Category: Breads & Muffins
  • Method: Bake

5 Responses

  1. My freezer looks nothing like yours…but love the containers. Another great recipe. One loaf….one serving. YummO!

  2. Thanks for the recipe. I found it interesting that it rests for 20 minutes before baking. I’ll give it a try!

  3. As always this sounds delicious. I will take your advice of breakfast stocking the freezer. So so wise. Stay safe and stay healthy.

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