Pineapple Quick Bread

from Delicious Discoveries on Facebook

Ingredients: 2 cups flour; 1 can (20 oz) pineapple chunks (drained, reserving 2 tablespoons juice for the glaze); 1/2 cup sour cream; 1 cup sugar; 3 oz cream cheese (softened); 1 teaspoon baking soda; 1 teaspoon salt; 3 teaspoons vanilla extract; 1 egg (beaten)

For the glaze: 1⅓ cups powdered sugar; 2 tablespoons pineapple juice (reserved from the can)

Directions: Preheat Oven: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.

In a large bowl cream together softened cream cheese and sugar.

Mix in the beaten egg and vanilla extract. Add sour cream, ensuring a smooth blend.

In another bowl, sift together flour, baking soda and salt. Gradually combine these dry ingredients with the wet mixture.

Gently fold in the pineapple chunks, setting aside 2 tablespoons for the glaze.

Transfer the batter into the prepared loaf pan, leveling the top.

Bake for approximately 60 minutes or until a toothpick inserted comes out clean.

Allow the bread to sit in the pan for 10 minutes, then move it to a wire rack to cool thoroughly.

Combine powdered sugar with the 2 tablespoons of reserved pineapple juice until smooth.

Generously drizzle the glaze over the completely cooled bread. Allow a few moments for the glaze to set.

Babka (with pineapple)

https://www.acoalcrackerinthekitchen.com/2020/03/06/traditional-ukrainian-babka/

Traditional Ukrainian Babka

Babka is a Ukrainian sweet, leavened bread made with a rich dough which is made for Easter Sunday.

INGREDIENTS

2 (1/4 ounce) packets active dry yeast (I used 3 X 4g sachets of yeast); 1 teaspoon granulated sugar; 1/4 cup lukewarm water; 1 cup scalded milk; 1 cup butter OR 1/2 cup butter and 1/2 cup vegetable oil; 1 teaspoon salt; 3 eggs, large, room temperature; 6 egg yolks, large, room temperature; 6 cups all purpose flour; 1 cup golden or dark raisins (as I didn't have any raisins I soaked some - you guessed it - crystallised pineapple in rum instead); 1/2 to 1 cup sugar (to your taste depending on sweetness desired); 1/3 cup dark rum (or water)

Optional: Zest of one orange and/or 1/2 cup candied citron (if using citron, add it when incorporating the raisins)

Egg wash, 1 whole egg beaten with 1 Tablespoon water

DIRECTIONS

Proof the yeast with the 1 teaspoon of sugar in the warm water. If yeast does not get “frothy”, start with new yeast.

Combine the scalded milk with the butter, sugar and salt. Stir. Allow butter to melt and liquid to get lukewarm (about 105°F) to melt butter and then let stand till lukewarm.

In a large bowl or bowl of stand mixer, beat the whole eggs with the yolks. Make sure milk mixture is around 105°F to 110°F; cool or warm as needed to achieve this temperature. Stir in yeast mixture. Add half the flour and beat 5 minutes with an electric mixer with the paddle attachment. You can do this by hand using a wooden spoon but it will take longer. Add the rest of the flour to make a very heavy batter which holds together but is too soft to knead. Continue beating well until smooth and elastic. Cover and let rise in a warm spot till double. This rise will take a while, don’t rush it.

Meanwhile, soak raisins in rum (or water).

Drain the raisins well, reserving the rum. Stir batter, then mix the raisins into the dough.

Grease tins and line with parchment paper (grease paper, too) or grease very well and sprinkle with bread crumbs to help prevent sticking. It is easiest to fill cylinder shaped pans by greasing your hands, pinching off pieces of dough, dropping them into the tin, then pressing gently with floured fingers to fill gaps and smooth tops. Press any exposed raisins back into the dough. Brush tops with egg wash. Let rise lightly covered until double in size.

I half filled the cans with batter and this is how high they rose - so I would recommend filling the cans to 1/3, as they become bigger again in the cooking! Anne

Preheat oven to 400°F.

As soon as the babka is ready to bake, reduce the temperature to 350 F and place the tins in the oven. Bake for 40 to 45 minutes (coffee can sized) or until an instant read thermometer inserted into the centre reads 200°F. or just under. Adjust according to pan size; the smaller the tin, the shorter the baking time. Checking by temperature determines exactly when your bread is done.

Take them out of the oven and place them on something soft like folded soft towels on their side still in the tin, rotating the pans occasionally. After 15 minutes remove them from the tins. Keep them on their side until they cool; gently rotate them once in a while to prevent deflation and settling.

OPTIONAL: To glaze babka, sift 1-2 cups powdered sugar into a bowl and stir in some of the reserved rum (or milk) until it reaches a thick pouring consistency. Spread on top of loaves allowing some to trickle down the sides.

Pineapple Carrot Cake Breakfast Bread

Thanks for this delicious recipe Bronnagh, adapted from a Goodful video online

Ingredients: 1 ½ cups wholemeal flour; 1/3 cup sugar; 1 ½ tsp baking soda; 1 ½ tsp baking powder; 1 tblsp cinnamon; 1 tsp ground cardamon; 2 tsp ground ginger; ½ tsp ground cloves; ½ tsp salt; ½ quick oats (I used quinoa flakes); 3 large carrots; 1 425g can crushed pineapple (drained, reserve the juice); 3 large eggs; ¼ cup melted butter; 1 cup chopped walnuts (optional)

Method:

Preheat the oven to 190°C/375°F.

Sift together the flour, sugar, baking soda, baking powder, spices and salt. Add the quick oats and mix well.

Grate the carrots, stir in the drained crushed pineapple, add the whipped eggs, then the melted butter. Mix well and add to the dry ingredients. Stir together, adding in the (optional) walnuts.

Pour mixture into a greased loaf tin and bake for 1 hour.

Serve with topping – 1 cup plain Greek yoghurt mixed with 1 tblsp maple syrup and 2 tblsp of the reserved pineapple juice.

One bowl Pineapple Bread

https://chocolatecoveredkatie.com/2018/08/23/pineapple-bread-recipe/

“Eating this sweet and moist pineapple bread is like being on your own little tropical island…” Katie

One bowl Pineapple Bread

Ingredients: 2 cups spelt, white, or oat flour; 1 tsp baking soda; 3/4 tsp baking powder; 3/4 tsp salt; 1 1/2 cups overripe mashed banana; 1/2 cup crushed pineapple, drained; 1/2 cup pure maple syrup, honey, or agave; 3 tbsp coconut milk or milk of choice; 3 tbsp oil OR additional milk of choice; 2 tsp pure vanilla extract; optional 1/4 tsp coconut extract; optional walnuts, shredded coconut

Instructions: Preheat the oven to 350 F. Grease a 9×5 loaf pan or line with parchment. Combine first 4 ingredients in a bowl, adding shredded coconut and/or crushed nuts if desired. Add all remaining ingredients, stir to form a batter (do not overmix), and smooth into prepared pan.

Bake on the center rack 25 minutes, then do not open the oven door at all but turn off the heat and let sit in the closed oven 10 additional minutes. If it’s still undercooked at this time, simply turn the oven back on and continue baking—checking every 5 minutes–until a toothpick inserted into the center comes out mostly clean. Let cool. Cover and refrigerate overnight.

The taste and texture are much better the second day, so I highly recommend waiting if you can. Leftovers can be sliced and frozen for up to a month.

I made a few adaptations to this recipe as I was on a farm and unable to access all the ingredients and the bananas were calling out to be used! So, I used 1 cup gluten free plain flour and 1 cup gluten free self-raising flour, ½ tsp baking soda and no baking powder, instead of the maple syrup/honey I used ½ cup rice bran syrup, ½ cup milk and no oil. Sadly, I had no shredded coconut. Otherwise everything else is the same, and it tasted great, Anne

Nauruan Pineapple and Banana Bread

https://ethnicfoodsrus.com/around-the-world-recipes/smallest-countries-worldwide-cuisines/nauruan-cuisine/banana-pineapple-bread/

Banana Pineapple Bread

Ingredients: 2 large eggs; 1/2 cup extra virgin coconut oil, melted (this ingredient is what really makes this recipe so awesome. Be sure to get “extra virgin” – the taste is distinct, unique, and wonderful); 1/3 cup buttermilk; 1-1/4 cups granulated white cane sugar; 1/4 cup light brown sugar, packed; 1 tbsp. pure vanilla extract; 2 cups all-purpose flour; 1 tsp. baking powder; 1 tsp. baking soda; 1/2 tsp. freshly grated nutmeg; 1/4 tsp. salt; 1 to 1 1/4 cups mashed ripe bananas; 1 cup fresh or frozen pineapple, diced

Directions:

1 Preheat your oven to 350 degrees Fahrenheit (180°C)

2 Prepare two 8″ (20cm) by 4″ (10cm) bread pans with a light coating of grease topped with flour on the bottoms and inside walls.

3 Combine the coconut oil, buttermilk, eggs, vanilla, brown and white sugars in a large mixing bowl. Stir and blend together until completely smooth and devoid of any lumps.

4 Using another bowl, whisk together the baking powder, baking soda, flour, nutmeg and salt.

5 Add the flour mixture into the egg mixture, and stir together. This should be a very gentle “folding” procedure. Do not stir vigorously, you just want the two mixtures to be combined into one batter, but not “whipped” together.

6 Now fold into the batter the pineapple and bananas.

7 Now pour your combined-fruity batter into your prepared pans and bake for about 40 to 45 minutes, or until the loaf tops are well set and turning a rich golden colour. If you are using frozen pineapple, it will take a little longer than if using fresh. The breads are well done when you can stick a toothpick deep into the center and it is almost clean when you pull it out.

8 Remove the pans from the oven and let them cool a bit – 10 to 15 minutes – before taking the loaves out of the pans.

9 Serve your Nauruan style Banana Pineapple Bread while still nice and warm. What doesn’t get eaten right away will still taste great later, at room temperature.

10 For a drink accompaniment, try taking some Nauruan Pandanus tea. Wonderful combination, and very healthy for you, too.

I made this delicious bread with gluten free plain flour and it worked very well, a lovely light texture. The pineapple is a great addition to the old favourite, banana bread, Anne