Nutty Pineapple Bread

by 247tasty

As for desserts, I usually think of cakes, cookies, and brownies. But how about bread? Don’t get me wrong I’m a fan of all desserts, and I’m never going to complain about a brownie or cookie. I think sweet, dessert bread is so underrated, though. There are not only so many different types of dessert bread recipes, but you can even convince yourself that a slice of bread or two is a good breakfast. I mean, people have breakfast toast, so it’s acceptable for you to have nutty pineapple bread, right?

Nutty Pineapple Bread is made by Mary and Vincent Price, from the 1965 cookbook, A Treasury of Great Recipes. Vincent Price was also known as a gourmet cook and cookbook author, actor of film horror fame. He liked serving this Pineapple Nut Bread in thin slices at any time of day or night, with a cup of coffee.


(2) eggs
1/2 cup melted butter
1 cup white sugar
1 cup crushed pineapple, and with juice
1 tsp vanilla extract
2 1/2 cups all-purpose flour
3 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1/2 cup chopped walnuts


1. Preheat oven at about 175 degrees C (350 degrees F). Grease one 9x5x3 inches loaf pan.

2. Add and beat the eggs, add and season butter and sugar to taste and beat well. Stir in cinnamon and pineapple.

3. Add flour, baking powder, soda, salt, and walnuts in a separate bowl. Stir well and pour in a mixture of pineapples until the moist come out. Pour into the 9x5x3 inch loaf pan with grease.

4. In a preheated oven, bake it at about 350 degrees F (175 degrees C) for an hour. With a toothpick, check if the baking is complete. Let it rest for 10 minutes, take out of the pan. Let it cool and wrap.


Let it cool and keep the bread chilled to make slicing easier.

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