Prep 15 mins
Cook 1 hr
From The African Cookbook by Bea Sandler in response to recipe requests.
Make and share this Ugandan Pineapple Nut Bread recipe from Food.com.
- 2 cups whole meal flour
- 1 cup natural bran
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- 1 teaspoon salt
- 1 cup roasted peanuts
- 2 eggs (beaten)
- 1 cup crushed pineapple, drained
- Put flour, bran, baking powder, soda, salt and nuts into a bowl.
- Add the eggs and pineapple and mix well.
- Put mixture into a greased loaf pan.
- Bake at 350"F/180'C (gas mark 3) for 1 hour.
- Bread should be left for one day and served thinly sliced with cream cheese.
LOVED THIS BREAD, & found the combo of peanuts & pineapple baked this way to be refreshing! Great with cream cheese & pineapple preserves! You have a great recipe here! [Tagged, made & reviewed for one of my partners in the Aus/NZ Recipe Swap #21]
This bread was the worst disaster my kitchen has ever been unfortunate enough to witness. It was so hard it literally bent the knife that tried to cut it. I'd be comfortable driving across a BRIDGE made of this bread. It was as if I had never baked it, just left it under my porch to form a conglomerate rock for a few million years. Scattered throughout the dry, caked mess were incinerated pineapple chunks that could might as well have been cooked in the Fukushima reactor. <br/>This loaf had the appeal of a chunk of overhauled debris from a bakery fire.<br/>To top it off, I made this bread for a party and (futilely) attempted to feed it to 30 of my peers. Three of them (at most) tried it, and most of those who approached this abomination were sent packing by the mere sight of the bent knife. Most of it went to waste, and when I threw some out I could swear I saw it dent the trashcan from the inside. <br/>Believe it or not, I followed the recipe perfectly.<br/>If the people of Uganda eat this every day, they have my deepest condolences.
I made this yesterday & have just cut it for morning tea. Made with spelt flour (half white & half wholemeal) & had to add 1/3 cup pineapple juice to give it enough moisture. Otherwise I followed directions & the result was lovely. The bread is a beautiful consistency, with the nuts giving it a nice crunch. The flavour of the spelt flour overpowered the pineapple a bit, but it still tastes great, especially served with cream cheese. Thanks Elmotoo for sharing this recipe. Made for Aus/NZ Recipe Swap #14 for the Tassie Devils.