Do you love pound cake? But don't want to eat it because of the high calories? Then, you will love this bread which is almost like a cake. That too a pound cake. To be honest, I was in a dilemma as to what should I call? Bread or Cake. For many reasons, I am calling it bread, but this is definitely cake like bread. I used pineapple juice because I had it on hand and wanted to use it up. You could replace it with whole milk to get an unflavored cake like bread. In that case, use some flavoring like vanilla or almond. These mini loaves make a wonderful addition to any bread basket or for a bake sale.
One year back - Vegan Cashew Cake, Quick Chocolate Cupcakes
Two years back - Vegetable Saagu/Stew, Eggless Chocolate Sourcream Pound Cake
Ingredients:
All purpose flour - 1 1/2 cups
Sugar - 3/4 cup
Baking Powder - 1 tsp
Salt - 1/2 tsp
Pineapple juice - 2/3 cup
Canola Oil - 1/3 cup
Eggs - 2 large
Method:
Preheat the oven to 350 F (325 F in my case since I was using dark pan). Grease 3 mini loaf pans or one 8 X 4 loaf pan. In a bowl, whisk together flour, sugar, baking powder and salt. Set aside. In another bowl, combine pineapple juice, oil and eggs. Whisk so that eggs are mixed well with juice and oil. Add dry ingredients to wet and stir to combine. Do not over mix. Divide between the 3 mini loaf pans or the single large pan. Bake the mini loaf pans for 32 - 35 minutes and the single large pan for 40 - 45 minutes or until it passes the toothpick test. Cool in the pan for 10 minutes and then turn it on to the wire rack to cool completely. Slice when completely cool.
Two years back - Vegetable Saagu/Stew, Eggless Chocolate Sourcream Pound Cake
Ingredients:
All purpose flour - 1 1/2 cups
Sugar - 3/4 cup
Baking Powder - 1 tsp
Salt - 1/2 tsp
Pineapple juice - 2/3 cup
Canola Oil - 1/3 cup
Eggs - 2 large
Method:
Preheat the oven to 350 F (325 F in my case since I was using dark pan). Grease 3 mini loaf pans or one 8 X 4 loaf pan. In a bowl, whisk together flour, sugar, baking powder and salt. Set aside. In another bowl, combine pineapple juice, oil and eggs. Whisk so that eggs are mixed well with juice and oil. Add dry ingredients to wet and stir to combine. Do not over mix. Divide between the 3 mini loaf pans or the single large pan. Bake the mini loaf pans for 32 - 35 minutes and the single large pan for 40 - 45 minutes or until it passes the toothpick test. Cool in the pan for 10 minutes and then turn it on to the wire rack to cool completely. Slice when completely cool.
Delicious and tempting pineapple bread. Looks lovely to eat.
ReplyDeleteDeepa
Hamaree Rasoi
I m sure pineapple must hv added nice flavor to the cake/bread..
ReplyDeletelooks yummy..you have wonderful space..happy to follow u!! :)
ReplyDeleteSpicy-Aroma
Champa, that's really so wonderful..you know me, I am a sucker for eggless versions..I suggest you give eggless options for ppl like me..:)..I can't really do the maths..LOL
ReplyDeleteSrivalli, Thanks. ener-G works best here. But don't know if you get it or not.
DeleteLooks very tempting Champa. Can i use fresh pineapple juice in this?
ReplyDeleteVeena, Yes.
DeletePineapple Bread! this is unique.
ReplyDeleteSrimathi, I was so tempted to add coconut to this to make it pineapple coconut bread. I somehow controlled myself.
DeletePerfect Fruit bread..luvly loaf and the click too..
ReplyDeleteThanks Priya.
DeleteI blogged a similar kind of loaf with addition of grated carrots and pineapple bits ...love ur version..
ReplyDeletePineapple bread!! Thats a unique bread.. looks wonderful... must be tasting awesome too!
ReplyDeleteThat should be yummy..
ReplyDeletelooks delicious. I love cakes & breads with tangy fruit flavours.
ReplyDeleteLooks yummy. Do you think I can use the mapro syrup pineapple that I have and need to finish?
ReplyDeleteArchana,
DeleteI don't know what that syrup is but if it is concentrated, you might have to dilute it. Also, if it has sugar added, you will have to adjust the sugar too.
I don't have a loaf pan. Can I make this in a 12 cupcake pan? Or a 8-square or 9-round pan? Also, would it work if I used Tangerine or Orange Juice. I'm a beginner, and I'm trying to make do with what we regularly buy.
ReplyDeleteThis looks great for my mom. She used to love Sara Lee Pound Cake, and then stopped eating it because it's so heavy. I would love to make this for her as a replacement.
Aruna,
DeleteYes, you can make this as 12 muffins. You might not get all 12 muffins. Maybe 10 - 11. You could use any citrus juice, but then you will have to call it orange bread or tangerine bread. But, it works fine.
Hi Champa. Thanks so much for getting back to me. I finally made this today in my new loaf pan, but I screwed it up. Will you please help me and maybe suggest what I did wrong?
DeleteMy batter just refused to bake. After 45 minutes, I got a nice golden brown crust that easily pulled away from the edges of the pan, but the inside is like...pasty and partially baked. I sliced it and put it back in the oven, but it just won't bake beyond it's half-baked state.
I followed the recipe to the letter, except for 1 deviation. I substituted the oil for mashed bananas. I read in every source that it's okay to sub oil & butter with fruit purees. Furthermore, the substitution always works perfectly in store-bought mixes, so I expect the same formula to work in my practice with scratch recipes as well.
I'm a beginner baker, and would appreciate your thoughts on the substitution, or anything else that may have gone wrong? I really like this recipe and will try it again. Thanks for your help.
First of all, this bread was one of those with perfect texture. Almost like a pound cake without tons of calories. are you sure the pan is a good one? I have had problems with few pans over my more than a decade baking experience where it doesn't bake properly at all. Or your baking powder has gone bad and the batter is not raising. When you replace all of the oil with fruit puree, the end product becomes dense, but that doesn't mean it won't bake. So, test your pan with something that always works for you. Apart from that, I have no clue why it didn't bake properly.
DeleteMy loaf pan is a brand new Calphalon non-stick 8 1/2 x 4 1/2.
DeleteMy baking powder is dated May, 2014 and I keep it refrigerated.
I know this is an awesome recipe, and I'm looking forward to trying it again. I just really want to know what I did wrong. Oddly, I'm only finding articles about cakes not rising. I have not found a single topic about batter not baking at all. It's as if it's some freak thing that only happened to me and never anyone else.
I want to try this again with butter, because we only keep Olive Oil in our house. Do you think butter will work?
Thank you so much for your patience. I have no complaints about the recipe, just frustrated with my own lack of knowledge on what went wrong.
Aruna,
DeleteYou did bake at 325 degrees F right? You could even use olive oil. There are so many cake recipes which use olive oil, you should be fine with that. Or use melted butter. Baking powder need not be refrigerated but refrigerating doesn't affect its property.
Oh...I baked at 350. I overlooked your 325F note...and my pan is dark.
ReplyDeleteI will try this again.
Thanks again for all your advice. I'm learning a lot.
I made this again with orange juice. It came out perfect and flawless this time! My mom loves it. :) I also topped mine with a mixture of orange zest and 1 packet of raw sugar. I spread the mixture over the top of the finished cake to make a thin crust-like top layer.
ReplyDeleteThanks so much for your help, and for allowing me to rant my mistakes on your blog.
Thank you for trying again and giving me the feedback.
Delete