Amazingly Moist Walnut Pineapple Quick Bread

Amazingly Moist Walnut Pineapple Quick Bread

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I know it seems strange to mention a Pineapple Quick Bread but when the leaves start to turn and the temperatures drop a bit, a sweet loaf of yumminess is just what the doctor ordered. This is a delightfully low-fat recipe – which means you can indulge virtually guilt-free! Even if it does seem more like a slice of unfrosted pineapple cake, it is a nice switch up from the traditional season favorite: pumpkin bread.

Amazingly Moist Walnut Pineapple Quick Bread article cover image

Amazingly Moist Walnut Pineapple Quick Bread

Why a Pineapple Quick Bread?

Canned pineapple is often on sale – and as this recipe only uses 3/4 cup of crushed pineapple – the average can of it would make this recipe twice. Add in the health benefits and why not? Pineapples are tropical fruits that are rich in vitamins, enzymes, and antioxidants. They may help boost the immune system, build strong bones, and aid indigestion. And, despite their sweetness, pineapples are low in calories.

Amazingly Moist Walnut Pineapple Quick Bread

Let’s talk Walnuts now…

Walnuts are exceptionally nutritious nuts. They have higher antioxidant activity and significantly more healthy omega-3 fats than any other common nut. This rich nutrient profile contributes to the many health benefits associated with walnuts, such as reduced inflammation and improved heart disease risk factors. My favorite time to buy them? Just before the holidays – Like NOW! Go to your local farm centers and score deals on the larger bags of nuts and then keep them in the freezer. This helps them last longer as they have a harder time going rancid. Your grocery stores usually have them on clearance AFTER the holidays – and again, keep them in the freezer.

When you add those two items together, and then throw in things like grated carrots with orange zest? It is easy to see how this pineapple quick bread recipe will soon become a family favorite.

Amazingly Moist Walnut Pineapple Quick Bread sliced and ready to eat

You will need:

  • 1/2 cup walnuts, toasted
  • 1/2 cup unsalted butter, room temperature
  • 1 cup sugar substitute
  • 3 large eggs, room temperature
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon grated orange zest
  • 1 1/2 cups grated carrot
  • 2 cups all purpose flour
  • 2 1/2 teaspoons baking powder
  • 3/4 cup canned crushed pineapple, drained
  • Non-stick cooking spray

Pineapple Quick Bread Instructions:

Place the walnuts in a food processor and chop fine. Put the butter in a large bowl.

Use the electric mixer and beat the butter on high speed for 45 seconds. Slowly add in the sugar and continue beating until the two ingredients are creamed together.

Add the eggs, one at a time, beating on low speed after each addition. Use a rubber spatula and fold in the cinnamon and pepper.

Add in the orange zest and carrots and stir well to incorporate the flavors. Place the flour, baking powder, and salt in a sifter. Sift together into a separate bowl. Stir half of the flour mixture into the egg mixture.

Fold in the pineapple and walnuts. Finishing mixing in the rest of the flour mixture into the batter. Spray 2 loaf pans with the non-stick cooking spray. Fill both pans with the batter. Bring the oven temperature to 350 degrees. Bake the loaves 25 minutes or until a nice golden brown on top and toothpick inserted in the center comes out clean.

Other fun fall recipes you may enjoy:

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