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Prep 10 mins
Cook 50 mins
Easy to make. Stays moist for several days. Always a hit when I take it to work. Excellent breakfast breaed
- 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.
It's moist and delicious. I tossed in some chopped macagamia nuts, gave it that hawaiian touch. I recommend this recipe.
Mine turned out perfect! I put it in a Bundt Cake pan. I only have one loaf pan, and didn't want to wait to bake the second one. Some changes were made, but I am really experienced in baking, and know how to do it properly. Not saying everyone else didn't do it right, just I did it for the area I am in. Mine was more like a pineapple cake because of the changes, but that's what I wanted. I did reduce my oil to 3/4 cup, but added 1/4 cup of the pineapple juice from the can. Didn't add the cinnamon or nuts. Used the 1 3/4 cup of sugar as someone suggested, and baked for 1 hour in the Bundt pan, at 350. Before I poured in the batter, I used some more of the juice with some brown sugar to make a syrup at the bottom of the pan. Came out soooo moist and delicious! Not too sweet but bright in flavor.
I made this bread today, just as written and it is FABULOUS, very fluffy & light and very flavorful. This is a super recipe! Thanks...