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Classic Pineapple Bread
Ingredients
1 can (8-1/4 oz.) crushed pineapple
1 pkg. (13-3/4 oz.) hot roll mix
1 egg, beaten
2 tbsp. sugar
3 tbsp. melted butter
1 tsp. grated orange peel
1/4 tsp. cardamom
1/4 tsp. salt
1/2 cup sliced dates
1/3 cup chopped walnuts
Directions
Heat undrained pineapple until lukewarm. Sprinkle yeast from hot roll mix over the pineapple and let stand for a few minutes until yeast is dissolved. Stir in egg, sugar, 2 tablespoons of the melted butter, orange peel, cardamom and salt. Gradually blend in flour mixture from package and mix to a moderately stiff dough. Turn out onto a lightly floured board. Knead lightly, working in dates and nuts. Place dough in an oiled bowl to rise, turning over so the top is oiled. Let rise until doubled in volume then punch down.
Turn onto a board, knead 12 strokes and press into a 9-inch square. Roll up tightly and place with the seam side down in a greased 9x5x2-3/4-inch baking pan. Brush with the remaining butter. Sprinkle with topping. Let rise until center is even with edge of pan.
Place on the lowest shelf and bake at 350 degrees for 45 minutes.
Butter Crumb Topping
Ingredients
1/4 cup flour
2 tbsp. sugar
2 tbsp. butter
Directions
Make topping by combining flour, sugar and butter and blending to a coarse crumb texture.