Pineapple Nut Bread

I have had this recipe since 1980, and my family loves it. Use whatever type of nuts you like.

Original recipe makes 1 9-inch loaf


3/4 cup brown sugar
3 tablespoons butter, softened
2 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 (8.5 ounce) can crushed pineapple
3/4 cup chopped pecans
1/2 cup raisins
2 tablespoons white sugar
1/2 teaspoon ground cinnamon

  • PREP

    15 mins

  • COOK

    1 hr


    1 hr 25 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch loaf pan.
  2. Beat brown sugar and butter with an electric mixer in a large bowl until light and fluffy. Add eggs one at a time, blending the first into the brown sugar mixture before adding the other.
  3. Sift flour, baking powder, salt, and baking soda together in a separate bowl. Stir about half the flour mixture into the brown sugar mixture. Pour pineapple with its juice into the brown sugar mixture and stir; add remaining flour mixture and stir just until a batter forms. Fold pecans and raisins into the batter; pour into prepared loaf pan.
  4. Mix white sugar and cinnamon together in a small bowl; sprinkle over the batter in the loaf pan.
  5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.


Calories: 357 kcal
Carbohydrates: 54.2 g
Cholesterol: 64 mg
Fat: 14 g
Fiber: 2.6 g
Protein: 6.3 g
Sodium: 360 mg