Pynappelbrood (1-bak, eiervry, suiwelvry)

dit Pynappelbrood is a simple summer sweet bread recipe made without eggs and dairy and with a moist, soft pineapple crumb.

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Pynappelbrood

dit Pynappelbrood is a simple summer sweet bread recipe made without eggs and dairy and with a moist, soft pineapple crumb.

4.75 van 4 stemme

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Voorbereidingstyd: 15 minute mins

Kooktyd: 30 minute mins

Totale tyd: 45 minute mins

Kursus: ontbyt

Kombuis: Amerikaanse

porsies: 12 snye

kalorieë: 262.2 kcal

Author: Carine Claudepierre

KookmodusVerhoed dat jou skerm donker word

1x2x3x

Bestanddele

Amerikaanse gewoonte - metrieke

• ▢ 1 kan Gebreekte Pynappel - canned, or fresh 3/4 cup (note 1) at room temperature. 8 ounces / 225g
• ▢ 3 eetlepels Pynappelsap - (nota 2) by kamertemperatuur
• ▢ ½ koppie Gesmelte klapperolie - (note 3), cooled
• ▢ 1 koppie Kokosmelk - (nota 4) by kamertemperatuur
• ▢ 1 teelepel Vanielje-ekstrak
• ▢ ¾ koppie Ongeraffineerde Rietsuiker - (aantekening 5)
• ▢ 2 ⅓ koppies Meeldoelige meel - (aantekening 6)
• ▢ 2 ½ teelepels Bakpoeier
• ▢ ½ teelepel Sout

opsioneel

• ▢ ⅓ koppie Gesnipperde klapper (onversoet) - (aantekening 7)

instruksies

• Verhit die oond tot 180 °C (350 °F). Voer 'n 9 x 6 cm broodpan uit met 'n stuk bakpapier. Spuit liggies met kookolie en sit eenkant.
• In a large bowl, add canned crushed pineapple, pineapple juice, melted, cooled coconut oil, coconut milk, and vanilla extract. Stir with a rubber spatula to combine.
• Fold in sugar, flour, baking powder, salt, and shredded coconut if used. Stir again until a thick cake batter forms.
• Transfer the batter to the prepared pan.
• Bake the bread on the center rack of the oven for 50-60 minutes at 350 °F (180 °C) until golden brown, and a long skewer inserted in the center of the bread comes out clean. You can foil the top of the pan after 40 minutes to prevent it from burning too fast.
• Let it cool down for 10 minutes in the pan at room temperature, then on a rack for 3 hours or overnight before slicing.

Notes

Let 1: You can use fresh too but make sure you crush and measure the crushed pineapple only, not the juice or you will add too much moisture in the bread and it won’t firm up. Crushed pineapple from the can barely has liquid and it’s perfect for this bread.

Let 2: I am using organic fresh pineapple juice from the store for the best flavor. You can swap for lime juice for a different flavor. I measure mine in a small bowl and keep it 30 minutes at room temperature so it’s not too cold when it goes in contact with coconut oil.

Let 3: Make sure your  other liquid ingredients are not cold from the fridge or it will firm up the coconut oil, forming lumps in your batter. Or use other low flavor oil, light oil like light olive oil or canola oil but coconut oil flavor is the perfect taste match with pineapple.

Let 4: I am using light, packaged coconut milk, it’s unsweetened and has less fat than canned coconut milk to keep the bread crumb light and fluffy. Store 30 minutes at room temperature before using in the recipe. Other light milk like almond milk, oat milk works too, but you will miss the coconut taste.

Let 5: Any granulated sweetener works like coconut sugar, unrefined cane sugar, or brown sugar.

Let 6: The recipe won’t work with almond flour or oat flour. For a gluten-free version, use my glutenvrye omskakelingsgids.

Let 7: Optional but if you love coconut I highly recommend this.

Storage: Store the bread unsliced to keep it moist, in the fridge in an airtight box for up to 4 days.

Oondmodus: Ek gebruik die waaier-geforseerde (konveksie) modus. As jy die konvensionele modus moet gebruik, beveel ek aan dat jy die temperatuur met 15°C (25°F) verhoog. Die baktyd behoort dieselfde te wees, maar dit kan dalk 'n paar minute langer neem.

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Voeding

Dien: 1sny (genoeg vir 12) | kalorieë: 262.2kcal | koolhidrate: 41g | proteïen: 2.8g | vet: 10.6g | Versadigde vet: 8.6g | Meervoudig onversadigde vet: 0.3g | Mono -onversadigde vet: 0.6g | natrium: 193mg | kalium: 98.8mg | Vesel: 1.5g | suiker: 21.3g | Vitamien A: 23.8IU | Vitamien B12: 0.2mg | Vitamien C: 4.8mg | Vitamien D: 9.8mg | kalsium: 69.5mg | yster: 1.4mg | magnesium: 17.7mg | fosfor: 50.8mg | sink: 0.3mg

Bestanddele en vervangings

You only need a few wholesome ingredients for this recipe. Here’s how to pick them.

• Gebreekte Pynappel – This provides the signature pineapple flavor and moisture to the bread. Using crushed pineapple (with minimal juice) ensures the bread firms up properly. Fresh pineapple works, but it needs to be crushed and squeezed.
• Pynappelsap – This intensifies the pineapple flavor. Lime juice also works well for a tangy variant.
• Gesmelte klapperolie – This adds moisture and a subtle coconut flavor. Other light oils, like olive or canola, are also suitable.
• Kokosmelk – This contributes to the moist, fluffy crumb. Light, packaged coconut milk is recommended. Almond or oat milk also works, but the coconut flavor will be lost.
• Vanielje-ekstrak – This enhances the overall flavor profile.
• Suiker – This sweetens the bread. Coconut sugar, unrefined cane sugar, or brown sugar are suitable alternatives.
• Meeldoelige meel – This forms the base of the bread. Almond or oat flour are not suitable. For a gluten-free version, use my glutenvrye omskakelingsgids.
• Bakpoeier – Dit help die brood rys.
• Sout – This balances the sweetness.

How to Make Pineapple Bread

This is a really easy recipe to whip up, here’s how in a few pictures.

Pour the crushed pineapple into a large bowl.

Add all the dry ingredients on top and pour the coconut milk.

Stir the batter until the mixture is just combined and transfer it to a loaf pan.

Bak die brood op die middelste rak van die oond vir 50-60 minute teen 180 °C (350 °F).

Carine se Bakwenke

Let me share a few more tips for the best sweet bread:

• Fresh Pineapple Precision – When using fresh pineapple, crush it in a food processor and measure the squeezed crushed pineapple, not the juice.
• Coconut Boost – Add 1/3 cup of unsweetened shredded coconut for a pineapple-coconut flavor.
• Coconut Alternatives – If you dislike coconut, substitute the coconut milk with almond milk.
• Tangy Twist – Swap pineapple juice with lime juice for a tangy flavor.
• Soetheid Aanpassing – Increase the sugar to 1 cup for a sweeter bread.
• Vloeistof temperatuur – Ensure liquid ingredients are at room temperature to prevent coconut oil from solidifying.
• Selfs Bak – Foil the top of the bread after 40 minutes to prevent over-browning.
• Koeltyd – Allow the bread to cool completely before slicing to ensure it sets properly.

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