Pineapple Bran Quick Bread

Vegetarian
Dairy Free
Health score
39%
Pineapple Bran Quick Bread
35 min.
3
632kcal

Suggestions


If you're searching for a delightful and wholesome treat to brighten your morning or add joy to your brunch, look no further than this Pineapple Bran Quick Bread! This vegetarian and dairy-free recipe is a fantastic way to start your day, bursting with flavors and nutrients that will keep you energized.

Imagine the sweet and tropical aroma of crushed pineapple wafting through your kitchen as this bread bakes to perfection. With a delightful balance of wholesome bran cereal and the natural sweetness of honey and applesauce, this quick bread is not only easy to prepare but also a guilt-free indulgence. Whether you're enjoying it as a breakfast option or a delectable dessert, this bread is sure to impress your family and friends alike.

In just 35 minutes, you can whip up a delicious treat that serves three, making it perfect for small gatherings or quick meals. The combination of moistness from the pineapple and a hint of crunch from the bran cereals creates a delightful texture that everyone will love. Plus, the beautiful golden-brown crust will have you reaching for another slice before you know it!

So grab your ingredients and let’s get baking! Your taste buds are in for a special pineapple-infused treat with this quick bread recipe!

Ingredients

  • 1.5 cups all purpose flour 
  • 1.3 cups bran cereal (I used Fiber One Original)
  • 0.5 teaspoon double-acting baking powder 
  • teaspoons baking soda 
  • 0.3 cup granulated sugar 
  • 0.3 cup honey 
  • tablespoons oil (I used Canola)
  • 1.3 cups pineapple with juice (see my notes #1) crushed
  • 0.3 teaspoon salt 
  • 0.5 cup apple sauce unsweetened

Equipment

  • bowl
  • frying pan
  • baking paper
  • oven
  • whisk
  • wire rack
  • loaf pan

Directions

  1. Preheat oven to 350F/180C for 15 minutes. Lightly grease a 9×5 inch loaf pan. I also lined it with a piece of parchment paper to enable easy removal of the loaf from the pan.In a large bowl, stir together the dry ingredients.Similarly combine together the wet ingredients in a separate bowl. Just stir it well with a whisk.
  2. Pour the wet mixture of the dry ingredients and stir until just combined. Over-mixing the batter will result in a tough bread. Having lumps is fine, just be sure that the dry ingredients are not visible.Spoon the batter into prepared pan
  3. Bake in the preheated oven for 70-80 minute or until a tooth pick inserted in the center comes out clean. Mine was done around 75 minutes. (See My Notes #
  4. Let cool in pan on a wire rack for 10 minutes. Since I lined the pan with a parchment paper, the loaf came off very easily without any mess.
  5. Let the loaf cool completely on the rack overnight.

Nutrition Facts

Calories632kcal
Protein6.16%
Fat15.03%
Carbs78.81%

Properties

Glycemic Index
111.34
Glycemic Load
67.67
Inflammation Score
-9
Nutrition Score
39.193478273309%

Flavonoids

Catechin
0.28mg
Epicatechin
2.2mg
Quercetin
0.81mg

Nutrients percent of daily need

Calories:632.17kcal
31.61%
Fat:11.41g
17.56%
Saturated Fat:1.08g
6.74%
Carbohydrates:134.62g
44.87%
Net Carbohydrates:123.56g
44.93%
Sugar:69.66g
77.4%
Cholesterol:0mg
0%
Sodium:1065.43mg
46.32%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:10.53g
21.05%
Vitamin B6:3.22mg
161.07%
Manganese:2.38mg
119.1%
Folate:459.69µg
114.92%
Vitamin B12:4.86µg
80.94%
Vitamin B1:1.19mg
79.21%
Vitamin B2:1.06mg
62.31%
Iron:8.06mg
44.77%
Fiber:11.06g
44.25%
Vitamin B3:7.87mg
39.37%
Phosphorus:389.63mg
38.96%
Selenium:24.54µg
35.06%
Magnesium:124.21mg
31.05%
Zinc:3.84mg
25.58%
Copper:0.49mg
24.5%
Vitamin C:15.03mg
18.22%
Calcium:168.99mg
16.9%
Potassium:502.8mg
14.37%
Vitamin E:2.06mg
13.75%
Vitamin A:512.39IU
10.25%
Vitamin K:9.08µg
8.65%
Vitamin D:1.11µg
7.41%
Vitamin B5:0.59mg
5.9%