Tämä Ananasleipä is a simple summer sweet bread recipe made without eggs and dairy and with a moist, soft pineapple crumb.
Vaikka koko resepti on aivan alla, älä missaa kaikkia vinkkejäni alempana, mukaan lukien ainesosien vaihdot, ruoanlaittovinkkini ja vaiheittaiset ohjeet!
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Ananasleipä
Tämä Ananasleipä is a simple summer sweet bread recipe made without eggs and dairy and with a moist, soft pineapple crumb.
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annoksia: 12 viipaleet
kalorit: 262.2 kcal
Ainekset
- 1 voida Murskattu ananas - canned, or fresh 3/4 cup (note 1) at room temperature. 8 ounces / 225g
- 3 ruokalusikallista Ananas mehu - (huomautus 2) huoneenlämmössä
- ½ kuppi Sulatettu kookosöljy - (huomautus 3), jäähdytettynä
- 1 kuppi Kookosmaito - (huomautus 4) huoneenlämmössä
- 1 teelusikka Vaniljauute
- ¾ kuppi Puhdistamaton ruokosokeri - (huomautus 5)
- 2 ⅓ kupit Yleisjauho - (huomautus 6)
- 2 ½ teelusikallista Leivinjauhetta
- ½ teelusikka Salt
Suosittelijan tunnus
- ⅓ kuppi Raastettu kookos (sokeroimaton) - (huomautus 7)
Ohjeet
- Preheat the oven to 350 °F (180 °C). Line a 9-inch x 6-inch loaf pan with a piece of parchment paper. Lightly oil with cooking oil spray. Set aside.
- 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.
Huomautuksia
Huomautuksia 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.
Huomautuksia 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.
Huomautuksia 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.
Huomautuksia 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.
Huomautuksia 5: Any granulated sweetener works like coconut sugar, unrefined cane sugar, or brown sugar.
Huomautuksia 6: The recipe won’t work with almond flour or oat flour. For a gluten-free version, use my gluteenittoman ruokavalion muuntamisopas.
Huomautuksia 7: Optional but if you love coconut I highly recommend this.
Varastointi: Store the bread unsliced to keep it moist, in the fridge in an airtight box for up to 4 days.
Ravitsemus
Tarjoilu: 1slice (serves 12) | kalorit: 262.2kcal | hiilihydraatit: 41g | proteiini: 2.8g | rasva: 10.6g | Tyydyttynyt rasva: 8.6g | Monityydyttymättömät rasvat: 0.3g | Monityydyttymättömät rasvat: 0.6g | natrium: 193mg | kalium: 98.8mg | kuitu: 1.5g | sokeri: 21.3g | A-vitamiini: 23.8IU | B12-vitamiini: 0.2pg | C-vitamiini: 4.8mg | D-vitamiini: 9.8pg | kalsium: 69.5mg | Rauta: 1.4mg | Magnesium: 17.7mg | fosfori: 50.8mg | Sinkki: 0.3mg
Ainesosat ja vaihdot
Tässä kappaleessa annan kaikki vinkkini oikeiden ainesten valitsemiseen. Koko reseptin mittoineen löydät vierittämällä reseptikorttiin postauksen alareunassa!Siirry koko reseptiin
Tarvitset tähän reseptiin vain muutaman terveellisen ainesosan. Näin valitset ne.
- Murskattu ananas – 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.
- Ananas mehu – This intensifies the pineapple flavor. Lime juice also works well for a tangy variant.
- Sulatettu kookosöljy – This adds moisture and a subtle coconut flavor. Other light oils, like olive or canola, are also suitable.
- Kookosmaito – 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.
- Vaniljauute – Tämä parantaa kokonaismakuprofiilia.
- Sokeri – This sweetens the bread. Coconut sugar, unrefined cane sugar, or brown sugar are suitable alternatives.
- Yleisjauho – This forms the base of the bread. Almond or oat flour are not suitable. For a gluten-free version, use my gluteenittoman ruokavalion muuntamisopas.
- Leivinjauhetta – Tämä auttaa leivän kohoamista.
- Salt – This balances the sweetness.
How to Make Pineapple Bread
Tämä on todella helppo resepti, tässä muutama kuva näytöksessä.
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.
Paista leipää uunin keskitasolla 180 °C:ssa 50–60 minuuttia.
Carinen leivontavinkkejä
Let me share a few more tips for the best sweet bread:
- Tuore ananas 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.
- Makeuden säätö – Increase the sugar to 1 cup for a sweeter bread.
- Nestemäinen lämpötila – Ensure liquid ingredients are at room temperature to prevent coconut oil from solidifying.
- Jopa leivontaan – Foil the top of the bread after 40 minutes to prevent over-browning.
- Jäähdytysaika – Allow the bread to cool completely before slicing to ensure it sets properly.
In the pictures, the pineapple looks chunked not crushed. Do you by any chance have a picture of the can or name of the brand with item name?
I tested the recipe twice, with crushed canned pineapple and with fresh pienapple chunks. In the recipe card, I provide both measurement, depending on the option you want to use. You can either use 1 can (8oz.) Crushed canned Pineapple I using Dole – or 3/4 cup finely chopped fresh pineapple.