Pineapple Praline Bread Recipe 355

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PINEAPPLE PRALINE BREAD RECIPE - (3.5/5)



Pineapple Praline Bread Recipe - (3.5/5) image

Provided by RuthLouise

Number Of Ingredients 11

2 Eggs, lightly beaten
1 cup Sugar
1 can (15 oz) can crushed Pineapple (juice included)
2 cups all purpose Flour
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1/2 teaspoon Salt
For the Topping
1/2 cup unsalted Butter
1/2 cup brown Sugar
1 cup Pecans, chopped and divided

Steps:

  • Preheat oven to 350 F. In a large bowl mix the flour, baking soda, baking powder and salt. Combine the eggs, sugar and crushed pineapple in another bowl. Blend well. Pour the egg mixture to the flour mixture; stir to mix. Fold in half of the pecans into the mix. Spoon the mixture into a greased or parchment paper-lined 9x5-inch loaf pan. Sprinkle the remaining pecans on top and gently press into the batter. Bake for about 45-50 minutes or until a tester inserted in the center comes out clean. Cool the bread in the pan for 10 minutes. Transfer to a rack. For the topping: In a saucepan melt the butter with the sugar. Let boil for a minute. Spoon sauce over the bread covering it entirely. Alternatively, you can melt the butter and sugar and then add the remaining pecans and spoon this over the bread batter before baking. Bake as instructed. I have tried both (see second photo for the alternative method) and they are both yummy. Let it cool completely before slicing. Enjoy!

PINEAPPLE BREAD



Pineapple Bread image

This is a great tasting loaf, fruity and nutty at the same time.

Provided by Carol

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes

Time 1h20m

Yield 12

Number Of Ingredients 10

2 eggs
½ cup melted butter
1 cup white sugar
1 cup crushed pineapple with juice
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
3 teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon salt
½ cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
  • Beat eggs slightly. Add butter and sugar. Beat smooth. Stir in pineapple and vanilla.
  • In separate bowl put flour, baking powder, soda, salt, and walnuts. Stir well and pour into pineapple mixture. Stir to moisten. Pour into greased 9x5x3 inch loaf pan.
  • Bake in 350 degree F (175 degree C) oven for 1 hour. Test with toothpick. Let stand 10 minutes. Remove from pan. Cool and wrap.

Nutrition Facts : Calories 285.6 calories, Carbohydrate 41 g, Cholesterol 51.3 mg, Fat 12 g, Fiber 1.2 g, Protein 4.7 g, SaturatedFat 5.5 g, Sodium 386.7 mg, Sugar 20.1 g

PRALINE APPLE BREAD



Praline Apple Bread image

Try traditional apple bread in a new way - made with Gold Medal® flour and crunchy pecans and topped with a caramel glaze.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 3h45m

Yield 12

Number Of Ingredients 12

1 1/2 cups chopped pecans
1 container (8 oz) sour cream
1 cup granulated sugar
2 eggs
3 teaspoons vanilla extract
2 cups Gold Medal™ all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups finely chopped peeled Granny Smith apples (about 3/4 lb)
1/2 cup butter
1/2 cup packed light brown sugar

Steps:

  • Heat oven to 350°F. Grease 9x5-inch loaf pan with shortening; lightly flour. Spread 1/2 cup of the pecans in ungreased shallow pan. Bake 6 to 10 minutes, stirring occasionally, until light brown.
  • In medium bowl, beat sour cream, granulated sugar, eggs and vanilla with electric mixer on low speed 2 minutes. Beat in flour, baking powder, baking soda and salt just until blended. Stir in apples and toasted pecans. Spoon batter into pan. Sprinkle with remaining 1 cup pecans; lightly press pecans into batter.
  • Bake 1 hour to 1 hour 5 minutes or until toothpick inserted in center comes out clean, covering with foil during last 15 minutes to prevent overbrowning, if necessary. Cool 10 minutes; remove from pan to cooling rack.
  • In 1-quart heavy saucepan, heat butter and brown sugar to boiling over medium heat, stirring constantly; boil 1 minute. Spoon glaze over top of bread. Cool completely, about 2 hours.

Nutrition Facts : Calories 480, Carbohydrate 55 g, Fat 5, Fiber 2 g, Protein 6 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 370 mg

PINEAPPLE BREAD



Pineapple Bread image

Easy to make. Stays moist for several days. Always a hit when I take it to work. Excellent breakfast breaed

Provided by Phyllisj

Categories     Quick Breads

Time 1h

Yield 2 loaves

Number Of Ingredients 10

3 cups flour
1/3 teaspoon vanilla
2 cups crushed pineapple
1 cup oil
3 eggs, beaten
1/2 teaspoon cinnamon
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup walnuts or 1 cup pecans

Steps:

  • Beat eggs, sugar and oil.
  • Add sifted flour, baking soda, baking powder and cinnamon.
  • Mix in pineapple and walnuts or pecans.
  • Pour into 2 loaf pans.
  • Bake at 325 degrees for 50-60 minutes.

BANANA-PINEAPPLE BREAD



Banana-Pineapple Bread image

This is my mom's recipe for banana bread with canned pineapple. It comes out nice and moist, but not overly oily as some banana breads do.

Provided by marinda123

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes     100+ Banana Bread Recipes

Time 1h

Yield 24

Number Of Ingredients 10

3 cups all-purpose flour
2 cups white sugar
2 cups mashed bananas
1 cup vegetable oil
½ cup unsweetened applesauce
1 (8 ounce) can crushed pineapple
3 large eggs
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease and flour 2 loaf pans.
  • Mix flour, sugar, bananas, oil, applesauce, pineapple, eggs, cinnamon, baking soda, and salt together in a large bowl until blended. Pour into the prepared loaf pans.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 50 to 60 minutes.

Nutrition Facts : Calories 236.1 calories, Carbohydrate 35 g, Cholesterol 23.3 mg, Fat 10 g, Fiber 1.1 g, Protein 2.7 g, SaturatedFat 1.4 g, Sodium 158.8 mg, Sugar 20.9 g

PRALINE APPLE BREAD



Praline Apple Bread image

Make and share this Praline Apple Bread recipe from Food.com.

Provided by Julesong

Categories     Quick Breads

Time 1h10m

Yield 1 loaf

Number Of Ingredients 13

1 cup granulated sugar
8 ounces sour cream
2 eggs
2 teaspoons vanilla
2 cups flour
1/4 teaspoon nutmeg
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups peeled chopped tart apples
1 cup chopped pecans
1/4 cup butter
1/4 cup packed light brown sugar

Steps:

  • Preheat oven to 350 degrees F; grease a 9x5x3-inch loaf pan.
  • Using an electric mixer on low speed, beat together the granulated sugar, sour cream, eggs, and vanilla until combined; raise speed to medium and beat for 2 minutes.
  • In a separate bowl, stir together the flour, nutmeg, baking powder, soda, and salt; gradually add to sugar/sour cream mixture on low speed until combined.
  • By hand, stir in the chopped apple and 1/2 cup of the pecans.
  • Turn batter into the greased loaf pan; sprinkle with the remaining chopped pecans and press nuts lightly into the batter.
  • Bake in a 350 degree oven for 55 to 60 minutes or until a wooden toothpick inserted in center comes out clean; if bread is turning too brown, cover top of the bread loosely with foil for the last 10 minutes.
  • Let cool in the pan on a wire rack for 10 minutes.
  • While bread is cooling, in a small saucepan over medium-high heat combine the butter and brown sugar and cook, stirring, until mixture comes to a boil.
  • Reduce heat and simmer gently for 1 minute to make caramel topping.
  • Remove bread from pan; drizzle top with the caramel and let cool.
  • Serve and enjoy!
  • Recipe collected from Gail's Recipe Swap.

Nutrition Facts : Calories 3771, Fat 184.1, SaturatedFat 67.1, Cholesterol 618.4, Sodium 3281.5, Carbohydrate 492.6, Fiber 21.1, Sugar 284.2, Protein 54.3

PRALINE-TOPPED APPLE BREAD



Praline-Topped Apple Bread image

Apples, toasted pecans and a praline glaze make this bread perfect for a holiday celebration-or anytime. We like it better than our go-to coffee cake. -Sonja Blow, Nixa, Missouri

Provided by Taste of Home

Time 1h20m

Yield 1 loaf (16 slices).

Number Of Ingredients 12

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1 cup sour cream
2 large eggs, room temperature
3 teaspoons vanilla extract
1-1/2 cups chopped peeled Granny Smith apples
1-1/4 cups chopped pecans, toasted, divided
1/2 cup butter, cubed
1/2 cup packed brown sugar

Steps:

  • Preheat oven to 350°. In a large bowl, mix flour, baking powder, baking soda and salt. In another bowl, beat sugar, sour cream, eggs and vanilla until well blended. Stir into flour mixture just until moistened. Fold in apples and 1 cup pecans., Transfer to a greased 9x5-in. loaf pan. Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool in pan 10 minutes. Remove to a wire rack to cool completely., In a small saucepan, combine butter and brown sugar. Bring to a boil, stirring constantly to dissolve sugar; boil 1 minute. Working quickly, pour over bread. Sprinkle with remaining pecans; let stand until set.

Nutrition Facts : Calories 288 calories, Fat 16g fat (6g saturated fat), Cholesterol 42mg cholesterol, Sodium 235mg sodium, Carbohydrate 34g carbohydrate (21g sugars, Fiber 1g fiber), Protein 4g protein.

APPLE PRALINE BREAD



Apple Praline Bread image

A delicious moist apple bread with a praline topping that is out of this world!

Provided by Six Sisters Stuff

Yield 10

Number Of Ingredients 14

1 cup sour cream
1 cup brown sugar
2 eggs
2 teaspoons vanilla
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/2 cups apples, peeled and finely chopped
1 cup chopped pecans, divided
1/2 cup brown sugar
1/2 cup butter

Steps:

  • Heat oven to 350 degrees. Grease and flour a 9 x 5 inch loaf pan.
  • In a large mixing bowl beat the sour cream, brown sugar, eggs, and vanilla on low speed for about 2 minutes until well blended.
  • Add in flour, baking powder, baking soda, salt, cinnamon and nutmeg. Mix until well combined. Then fold in the chopped apples and 1/2 cup of the chopped pecans.
  • Spoon batter into the prepared pan. Sprinkle with remaining pecans. Pressing them lightly into the batter.
  • Bake for about 55 minutes or until a toothpick inserted comes out clean. If the bread is browning too fast, tent foil loosely over the top of bread to prevent it from burning. Cool in the pan for about 15 minutes then transfer to a wire rack to finish cooling.
  • While the bread is cooling make the praline topping.
  • In a small saucepan, combine brown sugar and butter. Bring to a boil over medium heat stirring constantly. Lower the heat and simmer lightly for about one minute, stirring constantly until the sauce thickens. Remove from heat and drizzle over the bread. Cool and then slice and serve.

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