Pineapple Breads
and treats

In 1958, visitors were given a small booklet of recipes when they visited the Dole Pineapple factory in Oahu, Hawaii. This pineapple nut bread was one of my favorites. There were raisins in the original recipe, but I prefer just walnuts. Macadamia nuts might be good too. I haven't tried that.

I prefer fresh raw food for health, but if I can't find that, I prefer frozen. If I can't get frozen, I used canned, but make sure to read the ingredients. Pineapple products packed in juice are pretty tasty. Read the labels to make sure there is no added sugar or anything else. 

Pineapple Nut Bread

Nut filled pineapple quick bread

   2     C sifted flour (non GMO)                 1   egg, beaten
1/2     C sugar                                            1   t vanilla
   1     t baking powder (aluminum free)     2  T melted butter
1/2     t salt                                                 1  C crushed pineapple, undrained
   1    C walnuts or pecans,                        1  t baking soda
           coarsely chopped

Sift flour, sugar, baking powder and salt. Add nuts. Combine egg, vanilla and butter, and add to flour mixture. Dissolve soda in pineapple and add. Stir jut to blend. Pour into greased loaf pan. Bake in a 350 degree oven for about an hour or until done. Cool, then slice. Makes one loaf of bread.

This would also be great with a few mashed bananas added.

Pineapple cornbread
very good served with navy or other beans

   1 C yellow cornmeal                               1  C milk
   1 C flour                                               1/4 C melted butter
   3 T sugar                                             1/4  C melted butter  
   4 t baking powder (aluminum free)         2  egg, lightly beaten
3/4 t salt                                                     1  C crushed pineapple, drained

Combine dry ingredients. Sift or stir gently with a wire whisk. Combine remaining ingredients and add all at once to dry ingredients. Stir gently until all ingredients are combined. Bake at 350 degrees until nicely browned.

Pineapple Cinnamon
rolls

4 1/4 - 4 3/4 C flour
                 2 pkg. active dry yeast
              3/4 C milk                                   filling:
              1/2 C butter                                        1   C brown sugar
              1/2  C sugar                                    1/4   C melted butter
                 1  t salt                                            1   T cinnamon
              1/2  C cool water                                1   C drained crushed pineapple       
                 2  eggs                                                 chopped walnuts
  

Combine yeast and 3 1/2 cups of flour in a large mixing bowl. Stir with a wire whisk to mix. Set aside. Heat milk until it is steaming but not yet boiling. Add butter, sugar, and salt to milk mixture. Stir. Add water. Stir and allow mixture to cool to lukewarm. Pour milk mixture and eggs into flour mixture. Beat with electric mixer for two minutes. Add remaining flour to make a nice soft dough that leaves the sides of the bowl. Knead with dough hook or by hand for about 5 minutes. Place in a greased bowl and allow to rise until doubled. Punch down. Divide dough in half.  Roll each half to a 16x8 inch rectangle. Spread half of combined filling ingredients on each rectangle of dough. Sprinkle each half with walnuts. Roll lengthwise and cut into 1 inch slices using a sharp knife or dental floss. Put rolls into greased 9 inch square pans. cover and let rise until doubled (30 to 40 min.). Bake at 375 degrees for about 20 minutes. Brush warm rolls with melted butter or a powdered sugar glaze.

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