Pineapple Breakfast Bread
Pineapple Breakfast Bread recipe
Yield
12 servingsPrep
20 minCook
30 minReady
50 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 2-3 | tablespoons |
sugar
|
|
| 1 ½ | teaspoons |
baking powder
|
|
| ½ | teaspoon |
cinnamon
|
|
| ¼ | teaspoon |
salt
|
|
| 2 | tablespoons |
butter
or margarine |
|
| 8 | ounces |
pineapple, canned, crushed
|
|
| ¼ | cup |
buttermilk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
|
sugar
|
|
||
| 7.5 | ml |
baking powder
|
|
| 2.5 | ml |
cinnamon
|
|
| 1.3 | ml |
salt
|
|
| 3E+1 | ml |
butter
or margarine |
|
| 231.2 | ml/g |
pineapple, canned, crushed
|
|
| 59 | ml |
buttermilk
|
|
Directions
Mix sugar, baking powder, baking soda, cinnamon and salt.
Cut in butter until coarse crumbs.
Add undrained pineapple and buttermilk, mix until it holds together.
Turn dough out onto lightly floured surface.
Knead for 2 minutes.
Shape dough into a 6-inch circle, transfer dough to an 8-inch greased round cake pan.
Score the top in quarters.
Bake at 375℉ (190℃) for 30 to 35 minutes.
Serve warm with pineapple cream cheese spread.
