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

By: Manila Spoon
March-10-2015

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 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!

Details
Prep time: 10 mins Cook time: 45 mins
Yield: 1 large loaf

25 Comments

  1. March 13, 2015 / 4:20 am

    This recipe is super easy to make and delicious!

    • March 13, 2015 / 1:17 pm

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

  2. March 16, 2015 / 4:49 pm

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

    • March 24, 2015 / 6:27 pm

      Sige, walang anuman and hope you can try it! 🙂

  3. March 24, 2015 / 6:38 am

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

    • March 24, 2015 / 6:27 pm

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

  4. April 7, 2015 / 12:15 pm

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

    • April 7, 2015 / 1:22 pm

      Thanks, Cyrus! It has become a well-loved recipe for sure. 🙂

  5. April 10, 2015 / 12:37 pm

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

    • April 10, 2015 / 5:57 pm

      Thanks, Kristen! It's a winning combo indeed! 🙂

  6. Celine
    August 10, 2015 / 4:58 pm

    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

    • August 10, 2015 / 8:32 pm

      I am so delighted to know that Celine! So glad you all enjoyed it and thanks for letting us know! 🙂

  7. Anonymous
    May 8, 2017 / 1:49 am

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

    • May 11, 2017 / 3:03 pm

      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. 🙂

  8. Anonymous
    May 17, 2017 / 4:32 am

    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!

  9. May 27, 2017 / 3:28 am

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

  10. July 3, 2017 / 3:56 pm

    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.

  11. Anonymous
    July 13, 2017 / 4:52 pm

    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!

  12. July 16, 2017 / 6:12 pm

    This bread is like candy!!! So good and easy too! I put the praline topping on before baking (1 – 9×5 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!!

  13. Anonymous
    August 30, 2017 / 11:59 am

    This was very good! Thanks for the recipe!

  14. june
    October 30, 2017 / 2:03 pm

    Hello
    if using fresh pineapple how much juice will be needed
    And will I just weigh out 150z of pineapple for fresh
    it looks amazing can not wait to try it.
    hope to here from you soon.
    i just cut up the pineapple and ready to make this wonderful
    looking bread your sharing.
    thank you

    • abigail
      October 30, 2017 / 4:57 pm

      I would just weigh it to be sure. I used crushed pineapple so you can puree the pineapple if you like. Thanks and hope you enjoy this bread.

  15. june
    October 31, 2017 / 9:57 am

    thanks Abigail
    I will try it and let you know how it works out

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