Roti Nanas (1 Mangkuk, Bebas Telur, Bebas Tenusu)

ini Roti Nanas is a simple summer sweet bread recipe made without eggs and dairy and with a moist, soft pineapple crumb.

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Walaupun keseluruhan resipi ada di bawah, jangan terlepas semua petua saya di bahagian bawah, termasuk pertukaran bahan, petua memasak saya dan gambar langkah demi langkah!

Roti Nanas

ini Roti Nanas is a simple summer sweet bread recipe made without eggs and dairy and with a moist, soft pineapple crumb.

4.75 daripada 4 undi

Cetak ULASAN Jimat Diselamatkan!

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Masa persediaan: 15 minit minit

Masa Masak: 30 minit minit

Jumlah masa: 45 minit minit

Kursus: sarapan

Masakan: Amerika

Hidangan: 12 keping

Kalori: 262.2 kcal

Pengarang Carine Claudepierre

Mod MasakElakkan skrin anda daripada menjadi gelap

1x2x3x

Ramuan

Peribumi AS - metrik

• ▢ 1 boleh Nanas Hancur - canned, or fresh 3/4 cup (note 1) at room temperature. 8 ounces / 225g
• ▢ 3 sudu makan Jus Nenas - (nota 2) pada suhu bilik
• ▢ ½ cawan Minyak Kelapa Cair - (nota 3), disejukkan
• ▢ 1 cawan Santan - (nota 4) pada suhu bilik
• ▢ 1 sudu teh Ekstrak vanila
• ▢ ¾ cawan Gula Tebu Tidak Dimurnikan - (nota 5)
• ▢ 2 ⅓ cawan Tepung serbaguna - (nota 6)
• ▢ 2 ½ sudu teh Serbuk penaik
• ▢ ½ sudu teh Garam

Pilihan

• ▢ ⅓ cawan Kelapa Parut (Tanpa Gula) - (nota 7)

arahan

• Panaskan ketuhar hingga 350 °F (180 °C). Alas loyang roti 9 inci x 6 inci dengan sehelai kertas parchment. Sapukan sedikit minyak dengan semburan minyak masak. Ketepikan.
• 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.
• Pindahkan adunan ke dalam loyang yang telah disediakan.
• 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.

Nota

Nota 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.

Nota 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.

Nota 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.

Nota 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.

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

Nota 6: The recipe won’t work with almond flour or oat flour. For a gluten-free version, use my panduan penukaran bebas gluten.

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

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

Mod Ketuhar: Saya menggunakan mod kipas (perolakan). Jika anda perlu menggunakan mod konvensional, saya cadangkan anda meningkatkan suhu sebanyak 25°F (15°C). Masa membakar sepatutnya sama, tetapi ia mungkin mengambil masa beberapa minit lagi.

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Pemakanan

Berkhidmat: 1hirisan (untuk 12 orang) | Kalori: 262.2kcal | Karbohidrat: 41g | Protein: 2.8g | Lemak: 10.6g | Lemak tepu: 8.6g | Lemak tak jenuh ganda: 0.3g | Lemak tak jenuh tunggal: 0.6g | Natrium: 193mg | Potasium: 98.8mg | Serat: 1.5g | gula: 21.3g | Vitamin A: 23.8IU | Vitamin B12: 0.2Pg | Vitamin C: 4.8mg | Vitamin D: 9.8Pg | Kalsium: 69.5mg | Iron: 1.4mg | magnesium: 17.7mg | Fosforus: 50.8mg | zink: 0.3mg

Bahan dan Pengganti

Anda hanya memerlukan beberapa bahan yang berkhasiat untuk resipi ini. Berikut ialah cara memilihnya.

• Nanas Hancur – 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.
• Jus Nenas – This intensifies the pineapple flavor. Lime juice also works well for a tangy variant.
• Minyak Kelapa Cair – This adds moisture and a subtle coconut flavor. Other light oils, like olive or canola, are also suitable.
• Santan – 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.
• Ekstrak vanila – Ini meningkatkan profil rasa keseluruhan.
• Gula – This sweetens the bread. Coconut sugar, unrefined cane sugar, or brown sugar are suitable alternatives.
• Tepung serbaguna – This forms the base of the bread. Almond or oat flour are not suitable. For a gluten-free version, use my panduan penukaran bebas gluten.
• Serbuk penaik – Ini membantu roti mengembang.
• Garam – This balances the sweetness.

How to Make Pineapple Bread

Resipi ini sangat mudah untuk disediakan, berikut adalah caranya dalam beberapa gambar.

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.

Bakar roti di rak tengah ketuhar selama 50-60 minit pada suhu 350 °F (180 °C).

Petua Membakar Carine

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

• Ketepatan Nanas Segar – 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.
• Pelarasan Kemanisan – Increase the sugar to 1 cup for a sweeter bread.
• Suhu Cecair – Ensure liquid ingredients are at room temperature to prevent coconut oil from solidifying.
• Malah Baking – Foil the top of the bread after 40 minutes to prevent over-browning.
• Masa Penyejukan – Allow the bread to cool completely before slicing to ensure it sets properly.

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