Mar 9, 2015

Pineapple Praline Bread


The Philippines is well known for its Pineapple. We have hectares and hectares of plantations of this juicy, sweet-tangy fruit in the southern part of the country. I remember the first time my husband Mark came to our country over a decade ago. He tasted some pineapples and declared that it was the tastiest pineapple slices he's ever had. I didn't really care much for what he said then as pineapples were no big deal in our country, almost something we take for granted as it's quite common and ordinary.



However, as it usually happens when you suddenly realize that you no longer have the same things around when you transfer to another place; you crave what was once familiar. So when I see fresh pineapples I buy at least one. I have even dared peeling it on my own, something I have never ever done when I was in the Philippines. Glad I learned how to do it.


Now comes this delicious and easy to make bread that's full of pineapple flavor and juiciness! The good thing is, you don't need to actually get the freshest pineapple around though am sure that would make a big difference. A good quality canned one will do. Most of all, not only does this bread boast juicy goodness it is also topped with a crunchy, nutty super yummy topping. The recipe makes 2 large loaves. Great for gift giving when baked in 4 small loaf pans! Awesome!



Pineapple Praline Bread


Crushed pineapple makes this bread super moist and flavorful. No butter or oil is ever used in the batter. The crunchy pecan topping makes it even more scrumptious.

Ingredients
  • 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
  • 1/2 teaspoon Salt
  • 4 Tablespoons Butter, melted or Coconut Oil (optional)
  • 1/2 cup brown Sugar
  • 3/4 cup Pecans, chopped
Instructions

Preheat oven to 350 F.
Combine the eggs, sugar and crushed pineapple in one bowl. Blend well.
In a large bowl mix the flour, baking soda and salt. Pour the egg mixture to the flour mixture; stir to mix.
Spoon the mixture into 2 greased or parchment paper-lined 9x5-inch loaf pans (or 4 small loaf pans).
Combine the melted butter (if using) with the sugar and pecans to make the toppings. Sprinkle the topping evenly over each loaf. You may replace the butter with a little coconut oil instead as suggested by one of our readers.
Bake for about 30-35 minutes or until a tester inserted in the center comes out clean. Cool the bread in the pans for 10 minutes; remove from the pans. Transfer to a rack to cool completely. Slice when completely cooled.

Details
Prep time: Cook time: Yield: 2 loaves


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14 comments

  1. This recipe is super easy to make and delicious!

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    Replies
    1. So glad you enjoyed the recipe Tina. Appreciate you stopping by. Thanks.

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  2. Ito sarap,can't wait to try it salamat po.

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    Replies
    1. Sige, walang anuman and hope you can try it! :)

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  3. You pineapple bread looks marvelous. I would love a slice of this for breakfast. Pinning. xo, Catherine

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    Replies
    1. I can eat this everyday, truth be told Catherine. Glad you stopped by.

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  4. Oh my this looks so scrumptious and with the perfect crumby texture!

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    Replies
    1. Thanks, Cyrus! It has become a well-loved recipe for sure. :)

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  5. Pineapple and prailine?!! Oh my this looks incredible!

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    Replies
    1. Thanks, Kristen! It's a winning combo indeed! :)

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  6. I make this bread last week and put in two tin bread loaf pans - took it poolside at my brothers house + gone in 10 minutes! Yum

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    Replies
    1. I am so delighted to know that Celine! So glad you all enjoyed it and thanks for letting us know! :)

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