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.
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. Enjoy!
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Pineapple Praline Bread
By: Manila Spoon
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.
- 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
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 9×5-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!
Prep time: 10 mins Cook time: 45 mins
Yield: 1 large loaf