Pineapple/Cheese Bread

Pat Duran


This sweet pineapple cheese bread is a recipe from 1965... and is good enough to be served without anything spread on it- but I always like to spread a little cream cheese on it anyway.Great toasted too!

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★★★★★ 1 vote
makes 1 loaf
10 Min
55 Min


2 c
all purpose flour,sifted
3 tsp
baking powder
1/2 tsp
baking soda
1/2 tsp
3/4 c
granulated sugar
1 large
8 oz
can crushed pineapple,undrained
2 Tbsp
butter, melted
1/2 c
walnuts, chopped medium fine
1/2 c
medium fine grated sharp cheddar cheese


1Preheat oven to 325^. Grease an 8x4 inch glass loaf dish.Set aside.If desired dust dish with granulated sugar in pan.
Sift together the dry ingredients on a piece of wax paper. Set aside.

2In a medium mixing bowl, beat the egg until thick and ivory color; stir in undrained crushed pineapple and butter.
Add sifted dry ingredients; stir until combined. Fold in walnuts and cheese.

3Pour into prepared dish. Bake in a slow oven 325^ for 50-60 minutes or until a cake tester inserted in center comes out clean.

4Turn bread out on wire rack; then turn right side up on rack; cool.
Loaf will slice best after storing in a tightly covered container overnight or tightly wrapped in the refrigerator.

About this Recipe

Main Ingredient: Fruit
Regional Style: Hawaiian/Polynesian