As regular readers will know, I’m always on the look out for tasty, nut free, snacks for the boys lunchboxes. Homemade fruit breads are an easy win; they are simple to make, pack well (don’t crumble!) and I know what’s in them!
I make banana bread and pumpkin bread a lot, so I was looking for a different flavour. I liked the idea of using pineapple. Sure enough, I quickly found a recipe on All Recipes for a pineapple bread using crushed pineapple. It was very simple, and the finished bread was tasty, not too sweet and very easy to slice.
You will need:
1/2 cup (4oz) melted butter
1 cup white sugar
1 cup crushed pineapple (I used an 8oz tin)
1 teaspoon vanilla extract
2 and 1/2 cups all purpose (plain) flour
3 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
Preheat oven to 350F/175C. Grease a 9x5in loaf tin.
In one bowl cream together the eggs, butter and sugar, then stir in the pineapple and vanilla extract. In another bowl mix the dry ingredients together. Add to the pineapple mixture and stir until combined. Transfer into the loaf tin and bake for 55-60 minutes, until a toothpick comes out clean. Let cool for 10 minutes before turning out on to a wire rack to cool completely.