Pineapple-Pecan Quick Bread
From cherylannxo 15 years agoIngredients
- 2 1/2 cups Qiuck-bread Dry Mix (URL follows) shopping list
- 2 large eggs shopping list
- 1 cup buttermilk (see TIPS) shopping list
- 2/3 cups firmly packed brown sugar shopping list
- 2 Tbsp. butter melted shopping list
- 2 Tbsp. canola oil shopping list
- 1 tsp. vanilla shopping list
- 2 cups pineapple tidbits, Fresh or canned, drained shopping list
- !/2 cup chopped toasted pecans (see TIPS), plus more for topping, if desired shopping list
How to make it
- URL for Quick-Bread Dry Mix
- Quick Bread Dry Mix
- Preheat oven to 400* for muffins, mini loaves and mini Bundts or 375* for a large loaf. Coat pan(s) (see "Pan Options") with cooking spray.
- In a large bowl, prepare Quick-Bread Dry Mix.
- In a medium bowl, whisk eggs, buttermilk, brown sugar, butter, oil and vanilla until well combined.
- Make a well in the center of the dry ingredients, pour in the wet ingredients and stir until just combined. Add pineapple and pecans. Stir just to combine; do not overmix. Transfer batter to the prepared pan(s). Top with additional pecans, if desired.
- Bake until golden brown and a wooden skewer inserted into the center comes out clean, 22-25 minutes for muffins or mini Bundts, 35 minutes for mini loaves, 1 hour 10 minutes for a large loaf. Let cool in pan(s) for 10 minutes, then turn out onto a wire rack. Let muffins and mini Bundts cool for 5 minutes more, mini loaves for 30 minutes, large loaves for 40 minutes.
- TIPS;
- Store, individually wrapped, at room temperature for up to 2 days or in the freezer for up to 1 month.
- No buttermilk? Mix 1 Tbsp. lemon juice into 1 cup milk. Set aside for 30 minutes.
- To toast walnuts, pecans or hazelnuts, spread nut onto a baking sheet and bake at 350*, stirring once, until fragrant, 7-9 minutes. To toast sliced almonds, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2-4 minutes.
- Pan Options:
- Each of these recipes will make:
- 1 large loaf (9x5" pan)
- 3 mini loaves (6x3" pan, 2 cup capacity)
- 6 mini Bundt cakes (6-cup mini Bundt pan, scant 1 cup capacity per cake)
- 12 muffins (standard 12-cup, 2 1/2"muffin pan)
The Rating
Reviewed by 2 people-
another great recipe thanks bunches
momo_55grandma in Mountianview loved it
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