Pineapple Bread #vegetarian #healthy

Pineapple Bread #vegetarian #healthy

Sending all of you embraces, and perhaps a cut of hand crafted pineapple bread, on the off chance that I don't eat the entire portion first. This furtively sound and vegetarian pineapple bread couldn't be simpler to make – you actually toss everything into a bowl and it's all set!

Okay fine, perhaps not exactly actually. Kindly don't play ball with the fixings. Particularly if your ball aptitudes resemble mine (for example basically zero), that would not end well…

The formula can be totally oil free whenever wanted. Or on the other hand you can utilize coconut oil or include a bunch of destroyed coconut to the sound pineapple bread, since pineapple + coconut is extraordinary compared to other nourishment mixes out there – it resembles a piña colada as a morning meal portion. Additionally, just in the event that any other person other than me saw, it would be ideal if you disregard the broiler that should have been cleaned in the video and have confidence it's vastly improved at this point!


Pineapple Bread #vegetarian #healthy


  • 2 cups spelt, white, or oat flour
  • 1 tsp baking soda
  • 3/4 tsp baking powder
  • 3/4 tsp salt
  • 1 1/2 cups overripe mashed banana (360g) (or this banana free version)
  • 1/2 cup crushed pineapple, drained
  • 1/2 cup pure maple syrup, honey, or agave
  • 3 tbsp coconut milk or milk of choice
  • 3 tbsp oil OR additional milk of choice
  • 2 tsp pure vanilla extract
  • optional 1/4 tsp coconut extract
  • optional walnuts, shredded coconut


  1. Preheat the oven to 350 F. Grease a 9×5 loaf pan or line with parchment. Combine first 4 ingredients in a bowl, adding shredded coconut and/or crushed nuts if desired. Add all remaining ingredients, stir to form a batter (do not overmix), and smooth into prepared pan. Bake on the center rack 25 minutes, then do not open the oven door at all but turn off the heat and let sit in the closed oven 10 additional minutes. If it’s still undercooked at this time, simply turn the oven back on and continue baking—checking every 5 minutes–until a toothpick inserted into the center comes out mostly clean. Let cool. Cover and refrigerate overnight. The taste and texture are much better the second day, so I highly recommend waiting if you can. Leftovers can be sliced and frozen for up to a month.

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