Get a tropical vibe from this pineapple bread, a perfect morning or afternoon snack for all ages. A yeastless bread recipe with crunchy walnuts and coconut for a yummy dessert treat.
You’ve probably had pineapple on pizza. It’s pretty common now. How about trying pineapple on bread? Now, that seems interesting!
A great tip to prevent the top and sides from getting too brown in the baking process is to loosely cover the bread with aluminum foil after 25 minutes. You can add some spices such as nutmeg and ground cardamom seeds to add more kick to this recipe. You can also substitute wheat flour for gluten-free rice flour.
Although good on its own, you can jazz up this dish. You can substitute agave syrup for a cup of coconut sugar or brown sugar. Adding a quarter of a teaspoon of cinnamon will make this bread feel more like the holidays.
You can use canned pineapples in this recipe, but the taste won’t be as vibrant as the fresh!
One thing you will notice, the taste and texture are much better on the second day. You can cover, refrigerate, and save it for tomorrow so that the flavors intensify.
Bring out some wine glasses, open a bottle of sweet wine, and enjoy this mouthwatering pineapple dessert! Check our wine suggestions:
- Chenin Blanc
- Late Harvest