Mar 9, 2015

Pineapple Praline Bread

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

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

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.


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

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.

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


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. Enjoy!


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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 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
Instructions

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 (if making one large loaf). 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!

Details
Prep time: Cook time: 4 Yield: 1 large loaf



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21 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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  7. I melted the butter and sugar and the sugar is like a solid and the butter separated from it. What can I do?

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    Replies
    1. So sorry to hear that. It was probably overcooked or heated much longer than it should. It doesn't take too long to heat this up. Just let it boil quickly and pour over. Thanks for asking. :)

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  8. I wanted something different and when I came across this recipe I had to try it, I'm a huge pineapple fan! I made a double batch - half into muffins for my mother and a loaf for myself. Its so moist and tasty - even without the praline topping (which I didn't make because of time and ingredient constraints lol) Next time I will definitely make the topping, I can only imagine how tasty that is!

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  9. Delicious! I will be making this for. The 2nd time. This time for my mom's birthday!

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  10. I would love to make this bread. Your picture makes it even more tempting. Just found out I have an egg allergy so will have to figure out how to substitute eggs.

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  11. Holy crap this is tasty! We finally got a break from the summer heat today and I wanted something different for breakfast. Even though the house was nice and cool I didn't want the oven on for a longer time so I made these into muffins instead. I got 12 huge muffins! I made the praline and poured a bit on every muffin before baking and it turned out amazing. I can't stop eating them!

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  12. This bread is like candy!!! So good and easy too! I put the praline topping on before baking (1 - 9x5 loaf pan) and I was so disappointed...at first. Now let me tell you that the praline topping sunk down into the bread and I was sure it was ruined. NOT!! Where the topping sunk down into the bread is the best part...like candy!!! Now I'm passing it down in my family. Fabulous!!

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