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!


★★★★★ 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

How to Make Pineapple/Cheese Bread


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

Printable Recipe Card

About Pineapple/Cheese Bread

Main Ingredient: Fruit
Regional Style: Hawaiian/Polynesian

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