1 1/2 cups flour
1 cup granulated sugar
3/4 cup of oil
2 mashed spotted bananas
2 beaten eggs
½ cup canned pineapple chunks, undrained
1/2 cup chopped American walnuts
1/4 cup raisins
1/2 tablespoon of vanilla extract
1 teaspoon of baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
This pineapple quick bread is a delightful blend of sweet, nutty, and fluffy. Reminding me of cherished moments with my grandmother, it’s a delicious trip down memory lane. Perfect for breakfast, snacks, or dessert, paired with a soothing beverage. Let’s dive into the recipe.
2 cups flour
1 can crushed pineapple (20 oz), drained (reserve 2 tbsp juice for glaze)
1/2 cup sour cream
1 cup sugar
3 oz cream cheese, softened
1 tsp baking soda
1 tsp salt
3 tsp vanilla extract
1 egg, beaten
Glaze:
1⅓ cups powdered sugar
2 tbsp reserved pineapple juice
– Butter: 1/2 cup
Almost everyone I know has a soft spot for banana bread. I’ve yet to encounter someone who isn’t captivated by its moist and delicious allure. And while it’s essentially cake, we generously dub it “bread” – a clever excuse to relish it for breakfast without any lingering guilt. My personal favorite has always been the banana bread sprinkled with chocolate chips. However, the moment I stumbled upon the salted caramel version, I was instantly intrigued.
Pairing bananas with caramel is akin to a culinary romance, a synergy that’s undeniable. And this particular recipe doesn’t disappoint. If you’re daunted by the idea of crafting a homemade caramel glaze, fret not. The method I recommend is straightforward. Begin by simmering butter and brown sugar until the sugar melds seamlessly. Then, introduce the heavy cream, powdered sugar, and the all-important salt, elevating it to the realm of salted caramel. Allow the mixture to cool slightly before drizzling it atop your bread. Whether you opt to unpan the loaf before this caramel cascade is entirely your call!
My kids love to snack on Driscoll’s strawberries or take them in their lunch. They loved trying their sweet yet tart blueberries in this Lemon Blueberry Bread. It’s so moist they kept calling it cake.
The bread is super simple to make. The hard part is waiting the two hours to cool so that it doesn’t fall apart when you slice it! The Walnuts add a bit of earthiness and texture, and the lemon accentuates the blueberries and adds brightness. I liked the added sweetness of the confectioner’s on top. This bread is delicious, but it’s not overly sweet, and the powdered sugar adds just the right touch.
My kids love to snack on Driscoll’s strawberries or take them in their lunch. They loved trying their sweet yet tart blueberries in this Lemon Blueberry Bread. It’s so moist they kept calling it cake.
I have been having this Lemon Blueberry Bread for breakfast and snacks the last couple of days. That’s a bonus of this recipe- it will last a few days, so you definitely get bang for your buck. It is heavenly reheated with just a bit of butter. We definitely need to eat well and work into our diets good things like oats and berries, but who says the dish needs to be school cafeteria boring? Put on your good shoes and make some Lemon Blueberry Bread.
Want to cook something different? This easy recipe from Foodit will teach you how to make potato bread. Follow our step-by-step instructions and you can enjoy the delicious taste of freshly baked bread.
Bread is something that many people eat every day, but have you ever tried making your own? If not, you should give it a shot! Making bread at home is a fun and satisfying thing to do. Potato bread is a type of bread that you might want to try making. Potato bread is soft and airy, and it tastes a little bit sweet. In this article, we’ll show you a simple way to make potato bread at home.
To make mashed potatoes, boil potatoes until they’re soft, then mash them with a fork or potato masher.
Make sure the water you use to dissolve the yeast is not too hot, as this can kill the yeast and prevent the dough from rising.
You can add some herbs, such as rosemary or thyme, to the dough to give it some extra flavor.
I must warn you upfront. Once you make this dish you will never be able to forget it! This Pineapple Bread Pudding is ridiculously easy to make and even easier to indulge in.
Serve it alongside a baked ham or top it with a scoop of ice cream for dessert. It’s become an absolute staple at our holiday dinners. I don’t think I’d be let in the door without it! However you serve it, it’s bound to have people singing your praises and asking for the recipe. Whether you tell them just how easy it is… that’s up to you!
This is a delicious way to use up stale bread that you have on hand. Stale bread is excellent at soaking up sweet and tangy pineapple flavor. Top it off with a layer of brown sugar that is lightly toasted in the oven and you have fruity perfection!
I typically serve this dish just as written, but you’re welcome to top it with additional pineapple rings or maraschino cherries for a little pop of color. Stale bread will give you the best results here. If you’ve only got fresh bread to work with, spread the slices out on a baking sheet and leave them overnight. In the morning your bread will be dry and ready to soak up all the pineapple goodness!
½ cup butter (1 stick), melted
1 cup white sugar
6 eggs
½ tablespoon vanilla extract
6 thick slices of white bread, cubed
1 20oz can crushed pineapple, drained
½ cup packed brown sugar
