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Pineapple Nut Bread Recipe-Egg free

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Moist, flavorful pineapple nut bread. A delicious vegan, snack bread full of omega fats. This healthy bread is made with flax and coconut oil.

Pineapple Nut Bread
Pineapple Nut Bread

I was wandering through Grandma Cash’s collection of recipes last night and found this recipe.

Of course I couldn’t leave it alone, so it’s adapted from hers. I added a bit of whole wheat flour for texture, and replaced the eggs with flax (I’m low on eggs at the moment).

I also used coconut oil instead of the melted shortening this original recipe called for.

When it was all done I had a delicious vegan bread recipe.

This quick bread recipe is moist, slightly sweet and full of delicious pineapple flavor. No butter or other condiment is needed to dress it up. We have been eating this just plain, with our coffee. Yummy vegan recipe.

Pinepple Nut Bread
Pineapple Nut Bread

I can’t tell this bread is egg free. Flax really is a great egg replacement. I have never used flax to replace eggs totally in a recipe. It worked really well.

I followed the flax meal package directions for replacing eggs. For one egg equivalent; add one Tablespoon flax meal and three Tablespoons water. I put the flax meal and water together and let them sit a few moments.

I assembled the other wet ingredients and then added it in. Worked great. If you wish to use an egg, eliminate the flax and three tablespoons water.

The coconut oil adds a really nice flavor to all baked goods, in my opinion. If you want to use butter instead, just use a one to one ratio.

I really, really hope you do NOT use shortening or Wesson oil( my Grandma Cash’s recipe always call for one of these, horrible for you oils!).

At our house the fats have to be a good quality or I ruthlessly eliminate them from my recipes. Unnecessary bad, hydrogenated trans fats can really mess up your health.

More Quick Bread Recipes:

All of these recipe are delicious and easy to make breads. Great for snacks, breakfast and party trays. And Don’t Forget the Pumpkin bread either. So Good!

Pineapple Nut Bread Recipe Notes:

The recipe requires one 9 x 5 inch loaf pan. Or you can make it in mini pans for very cute small loaves. They make great gifts.

This pretty golden loaf baked perfectly in an hour in my oven. The directions say to let this quick bread sit overnight to set up because it is so moist. We did let it sit since I didn’t get it made till 10:30 at night.

Pineapple Nut Bread
Pineapple Nut Bread

So I can’t say what will happen if you cut this pineapple bread fresh out of the oven. My guess is it will be pretty squishy (but still delicious). This is an easy bread to make with a wonderful flavor and texture.

Be SURE to cool it completely at the very least before cutting into it.

Take it to your next family gathering or party. If you cut the slices in half a loaf will give you 24 party size servings.

Your Printable Recipe Card:

Pinepple Nut Bread
Yield: 12 slices

Pineapple Nut Bread Recipe

Prep Time: 15 minutes
Cook Time: 1 hour
Additional Time: 15 minutes
Total Time: 1 hour 30 minutes

Moist, flavorful pineapple nut bread. A delicious vegan, vegetarian, dairy free, snack bread full of omega fats! This healthy bread is made with flax and coconut oil.

Ingredients

  • 1 20 oz. can pineapple chunks (in 100 percent pineapple juice)
  • 1/2 Cup walnuts-chopped
  • 3 Tablespoons coconut oil-melted
  • 1 Tablespoon flax meal
  • 3 Tablespoons water
  • 1 tsp. vanilla
  • 1/3 Cup sugar
  • 11/2 Cups all purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 tsp. baking soda
  • 2 tsp. baking powder
  • 1/4 tsp.salt

Instructions

    Preheat oven to 350 degrees F.

  1. Oil one 9 x 5 inch loaf pan
  2. Pour pineapple juice off the pineapple chunks and reserve.
  3. Chop the walnuts in your blender until finely chopped as desired
  4. Pour the walnuts into a large mixing bowl.
  5. Pulse the pineapple chunks in your blender until pulped and pour over walnuts.
  6. Add remaining wet ingredients(including the reserved pineapple juice), into the large mixing bowl and stir together.
  7. Sift together the dry ingredients and add to the pineapple mixture. Stir until well blended.
  8. Pour into the baking pan and let stand for 15 minutes. Then bake for one hour.
  9. Remove from oven, remove bread from the pan and cool on a rack. Let stand covered overnight.
  10. Slice in thin slices.

Notes

For Mini Loaves:

Bake for 28 minutes

Variation idea: Sprinkle sanding sugar on loaf top before baking to add a crusty bit of sweet to the loaf.

Nutrition Information

Yield

12

Serving Size

1

Amount Per Serving Calories 342Total Fat 8gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 4gCholesterol 0mgSodium 136mgCarbohydrates 61gFiber 3gSugar 13gProtein 8g

You can serve this loaf with the slices divided in half and get 24 servings. This will also cut the calories in half.

Did you make this recipe?

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Vegan Pineapple Nut Bread-Pin Image
Moist, flavorful pineapple nut bread. A delicious vegan, snack bread full of omega fats. This healthy bread is made with flax and coconut oil.

Recipe Source: Grandma Cash’s recipe

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