Dette Ananasbrød is a simple summer sweet bread recipe made without eggs and dairy and with a moist, soft pineapple crumb.
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Ananasbrød
Dette Ananasbrød is a simple summer sweet bread recipe made without eggs and dairy and with a moist, soft pineapple crumb.
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porsjoner: 12 skiver
Kalorier: 262.2 kcal
Ingredienser
- 1 kan Knust ananas - canned, or fresh 3/4 cup (note 1) at room temperature. 8 ounces / 225g
- 3 ss Ananas jus - (merknad 2) ved romtemperatur
- ½ cup Smeltet kokosolje - (note 3), cooled
- 1 cup Kokosnøttmelk - (merknad 4) ved romtemperatur
- 1 teskje Vaniljeekstrakt
- ¾ cup Uraffinert rørsukker - (merknad 5)
- 2 ⅓ kopper All-purpose mel - (merknad 6)
- 2 ½ ts Baking Powder
- ½ teskje Salt
Valgfritt
- ⅓ cup Strimlet kokosnøtt (usøtet) - (merknad 7)
Instruksjoner
- Forvarm ovnen til 180 °C. Kle en brødform på 23 x 15 cm med bakepapir. Smør lett med matoljespray. Sett til side.
- 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.
- Overfør røren til den forberedte pannen.
- 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.
Merknader
Merknader 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.
Merknader 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.
Merknader 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.
Merknader 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.
Merknader 5: Any granulated sweetener works like coconut sugar, unrefined cane sugar, or brown sugar.
Merknader 6: The recipe won’t work with almond flour or oat flour. For a gluten-free version, use my glutenfri konverteringsguide.
Merknader 7: Optional but if you love coconut I highly recommend this.
Lagring: Store the bread unsliced to keep it moist, in the fridge in an airtight box for up to 4 days.
Ernæring
Visning: 1skive (12 porsjoner) | Kalorier: 262.2kcal | karbohydrater: 41g | Protein: 2.8g | Fett: 10.6g | Mettet fett: 8.6g | Flerumettet fett: 0.3g | Enumettet fett: 0.6g | Natrium: 193mg | kalium: 98.8mg | Fiber: 1.5g | Sukker: 21.3g | A-vitamin: 23.8IU | Vitamin B12: 0.2pg | Vitamin C: 4.8mg | Vitamin D: 9.8pg | Kalsium: 69.5mg | Stryke: 1.4mg | Magnesium: 17.7mg | Fosfor: 50.8mg | Sink: 0.3mg
Ingredienser og erstatninger
Dette avsnittet gir deg alle tipsene mine om å velge de riktige ingrediensene. For hele oppskriften med mål, bla til oppskriftskortet nederst i innlegget!Gå til full oppskrift
Du trenger bare noen få sunne ingredienser til denne oppskriften. Slik velger du dem.
- Knust 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 jus – This intensifies the pineapple flavor. Lime juice also works well for a tangy variant.
- Smeltet kokosolje – This adds moisture and a subtle coconut flavor. Other light oils, like olive or canola, are also suitable.
- Kokosnøttmelk – 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.
- Vaniljeekstrakt – Dette forsterker den generelle smaksprofilen.
- Sukker – This sweetens the bread. Coconut sugar, unrefined cane sugar, or brown sugar are suitable alternatives.
- All-purpose mel – This forms the base of the bread. Almond or oat flour are not suitable. For a gluten-free version, use my glutenfri konverteringsguide.
- Baking Powder – Dette hjelper brødet med å heve seg.
- Salt – 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.
Stek brødet på midterste rille i ovnen i 50–60 minutter ved 180 °C.
Carines baketips
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.
- Justering av søthet – Increase the sugar to 1 cup for a sweeter bread.
- Væsketemperatur – Ensure liquid ingredients are at room temperature to prevent coconut oil from solidifying.
- Til og med baking – Foil the top of the bread after 40 minutes to prevent over-browning.
- Kjølingstid – 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.