Cherry Pineapple Nut Bread
Christmas Cookie Extravaganza – 2021
Cherry Pineapple Nut Bread is just plain awesome, in my opinion. I started with one of my favorite recipes, and switched it up a little bit. I used a couple of containers of Paradise Holiday Fruit. That included both green and red cherries, as well as pineapple colored red, green and gold. Yum. I added a little almond extract for flavor in the bread as well as a cherry flavored icing. I would have eaten all of the loaves if I could have gotten away with it!
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A while back, Paradise Fruit Company shipped me several containers of their fruit to use in recipes. Now that the holiday season is almost upon us, I decided it was time to bake up a bunch of assorted goodies using their products. Oh my, did this Cherry Pineapple Nut Bread turn out fantastic! It’s wonderful spread with cream cheese (which is what I did), but you can also spread it with butter if you prefer–or leave plain.
If you want really nice cuts for the bread, I recommend using an electric knife. Regular knives sort of hack the bread off in hunks. Not so with an electric knife. You get perfect slices every time. You also need to allow the icing to dry completely before cutting. I ended up packing mine up for the freezer because I plan to give them out to friends in November when all of our holiday baking is complete.
If you want to wow your family or friends for Thanksgiving, Christmas or a New Year’s Day breakfast, bake up a batch of this spectacular bread. Buy the fruit now, while you can still get it. You can bake this in one large loaf pan or three miniature pans. I did both, although the pictures below are only of the smaller loaves.
Cherry Pineapple Nut Bread can’t be beat. Give it a try and you’ll see what I mean.
Cherry Pineapple Nut Bread is amazing.
Not only does it have wonderful cherry and pineapple flavors in the bread, it’s glazed with a powdered sugar icing that includes cherry extract. Oh, so good!
I used Paradise Fruit Company’s cherry pineapple mix. If you enjoy cherries and pineapple, they’re wonderful together in this recipe.
Here’s what I did.
I used these ingredients for the bread.
Soften butter. Add sugar, egg and half-and-half or whole milk.
Add almond extract.
Mix with an electric mixer until well mixed.
Add UNBLEACHED all-purpose flour. Bleached flour toughens baked goods. Add chopped pecans (or walnuts).
Stir ingredients to combine.
Remove fruit from container and wipe each piece down with wet paper towels. (This is to avoid discoloration of the bread batter).
Add fruit to mixing bowl.
Stir gently to combine.
Grease three small miniature loaf pans or one regular sized loaf pan. Spoon batter evenly into each pan.
Bake about 50-60 minutes or until a toothpick inserted in center comes out clean (with no goop). Allow loaves to cool completely before turning out onto a wire rack.
I used these ingredients for the icing.
Pour powdered sugar into a mixing bowl. Add cherry extract and milk.
Whisk ingredients to combine.
Drizzle icing generously over each loaf.
Slice down and serve with cream cheese, if desired.
Cherry Pineapple Nut Bread was so fantastic, I didn’t want to stop eating it!
This bread is perfect for holiday baking and holiday breakfasts!
Here’s the recipe.
CHERRY PINEAPPLE NUT BREAD
(My own concoction)
Cherry Pineapple Nut Bread
Equipment
- 1 large mixing bowl
- 1 whisk
- 1 wooden spoon
- measuring cups
- measuring spoons
- 3 miniature bread loaf pans or one 9x5" bread loaf pan
- 1 bamboo skewer or knife to check bread for doneness
- 1 electric knife preferred; or very sharp bread knife that doesn't hack the bread when slicing
- 1 small mixing bowl
Ingredients
BREAD:
- 8 oz. container Paradise candied cherries and pineapple mix
- 1 1/4 cup granulated sugar
- 2 tbsp. unsalted butter melted or softened
- 1 large egg beaten
- 1/2 cup half-and-half or whole milk
- 1 tsp. almond extract
- 1 cup pecans chopped, or walnuts (measure after chopping)
- 2 cups UNBLEACHED all-purpose flour (Bleached flour toughens baked goods)
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. sea salt
ICING:
- 1 1/2 cups powdered sugar
- 1 tsp. cherry extract
- 2 tbsp. 2% milk
Instructions
BREAD:
- Wipe candied fruit with wet paper towels to remove excess syrup.
- Set aside.
- Whisk granulated sugar, butter, egg, almond extract and half-and-half in a large mixing bowl.
- Add dry ingredients and nuts and stir to combine.
- Gently add cherry pineapple mix.
- Mixture will be thick.
- Pour into a 9x5” greased and floured loaf pan, or three miniature loaf pans.
- Bake a 9x5" loaf pan at 350° for 65 minutes or until a knife or bamboo skewer inserted in center comes out clean.
- Cool completely before drizzling icing over top of bread..
- Spread with cream cheese to serve.
ICING:
- Whisk ingredients in a small mixing bowl to combine.
- Drizzle icing over bread.
- Allow icing to set up about 15 minutes before slicing.
- Slice bread down with an electric knife just before serving.
- Spread bread with cream cheese to serve.
Notes
© Can’t Stay Out of the Kitchen
Cherry Pineapple Mix provided courtesy of Paradise Fruit Company.
Nutrition
Every bite will have you drooling!
The nice thing about this recipe is it makes three miniature loaves. You can easily give one to a neighbor or friend!
Cherry Pineapple Nut Bread will knock your socks off!
You may also enjoy these delicious recipes!
Cherry Pineapple Nut Bread
Equipment
- 1 large mixing bowl
- 1 whisk
- 1 wooden spoon
- measuring cups
- measuring spoons
- 3 miniature bread loaf pans or one 9×5" bread loaf pan
- 1 bamboo skewer or knife to check bread for doneness
- 1 electric knife preferred; or very sharp bread knife that doesn't hack the bread when slicing
- 1 small mixing bowl
Ingredients
BREAD:
- 8 oz. container Paradise candied cherries and pineapple mix
- 1 1/4 cup granulated sugar
- 2 tbsp. unsalted butter melted or softened
- 1 large egg beaten
- 1/2 cup half-and-half or whole milk
- 1 tsp. almond extract
- 1 cup pecans chopped, or walnuts (measure after chopping)
- 2 cups UNBLEACHED all-purpose flour (Bleached flour toughens baked goods)
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. sea salt
ICING:
- 1 1/2 cups powdered sugar
- 1 tsp. cherry extract
- 2 tbsp. 2% milk
Instructions
BREAD:
- Wipe candied fruit with wet paper towels to remove excess syrup.
- Set aside.
- Whisk granulated sugar, butter, egg, almond extract and half-and-half in a large mixing bowl.
- Add dry ingredients and nuts and stir to combine.
- Gently add cherry pineapple mix.
- Mixture will be thick.
- Pour into a 9×5” greased and floured loaf pan, or three miniature loaf pans.
- Bake a 9×5" loaf pan at 350° for 65 minutes or until a knife or bamboo skewer inserted in center comes out clean.
- Cool completely before drizzling icing over top of bread..
- Spread with cream cheese to serve.
ICING:
- Whisk ingredients in a small mixing bowl to combine.
- Drizzle icing over bread.
- Allow icing to set up about 15 minutes before slicing.
- Slice bread down with an electric knife just before serving.
- Spread bread with cream cheese to serve.