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Pineapple Bran Bread Recipe
|Walnuts/Pecans||1 Cup (16 tbs)|
|All-purpose flour||2 Cup (32 tbs), unsifted|
|Baking powder||3 Teaspoon|
|Sugar||3⁄4 Cup (12 tbs)|
|Crushed pineapple||1 1⁄2 Cup (24 tbs), undrained|
|Bran cereal||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 2956 Calories from Fat 942
% Daily Value*
Total Fat 110 g169.4%
Saturated Fat 31.2 g155.9%
Trans Fat 0 g
Cholesterol 308.2 mg
Sodium 3841.7 mg160.1%
Total Carbohydrates 460 g153.4%
Dietary Fiber 26.4 g105.8%
Sugars 211.6 g
Protein 57 g113.4%
Vitamin A 57.6% Vitamin C 62.2%
Calcium 128% Iron 183.8%
*Based on a 2000 Calorie diet
Process flour, baking powder, soda, and salt for 2 seconds to mix; set aside.
Cut butter in chunks.
Process butter and sugar for 15 seconds or until well mixed.
Add egg and process for 30 seconds to blend (mixture will look like a soft batter).
Add flour mixture and pineapple and process with 2 on-off bursts.
Add nuts and bran and process with 3 on-off bursts or just until mixed.
Do not over process.
Turn into a greased 9 by 5-inch loaf pan.
Bake in a 350° oven for 1 hour or until a wooden pick inserted in center comes out clean.
(If you bake bread in small loaves as shown in the photograph, reduce baking time to 40 to 45 minutes.) Let cool before slicing.