Pineapple Bran Quick Bread Recipe
Very easy to bake and delicious pineapple bran quick bread. Finish off the bran cereal that no one touches by using it in this recipe and you would be surprised to see the bread vanishing away quickly.
Ingredients
Dry Ingredients:
- 1 and ½ cups All Purpose Flour
- 1 and ¼ cups Bran Cereal (I used Fiber One Original)
- ¼ cup Granulated Sugar
- 2 teaspoons Baking Soda
- ½ teaspoon Baking Powder
- ¼ teaspoon Salt
Wet Ingredients:
- 2 tablespoons Oil (I used Canola)
- ½ cup Unsweetened Applesauce
- ⅓ cup Honey
- 1 and ¼ cups Crushed Pineapple, with juice (See My Notes #1)
Instructions
- Preheat oven to 350F/180C for 15 minutes. Lightly grease a 9x5 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.
- 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 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 #2)
- 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. Let the loaf cool completely on the rack overnight.
Notes
- Be sure you don't drain the pineapple; just spoon juice and pulp together in your measuring cup. I used the dry measuring cups for this and not the liquid measuring mug.
- If you don't have a light colored loaf pan, I would suggest you to get one for quick breads like this which require 70-80 minutes of baking. I used a very dark non stick pan and the corners started browning around 30 minutes itself. I have read somewhere that pies which are browning too quickly can be saved by covering it loosely with an aluminum foil. So I tried the same trick for this quick bread too and I was able to avoid a disaster. Even then I would say that the top was very brown and it could have been better had I used a light colored pan.
- I think adding a cup of chopped walnuts to the batter will make it even more tasty.
