Ingredients Jump to Instructions ↓

  1. 2 large eggs

  2. 1 cup nonfat buttermilk, (see Tips)

  3. 2/3 cup brown sugar

  4. 2 tablespoons butter, melted

  5. 2 tablespoons canola oil

  6. 1 teaspoon vanilla extract

  7. 2 cups diced pineapple, fresh or canned, drained

  8. 1/2 cup chopped toasted pecans, (see Tips), plus more for topping if desired

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400°F for muffins, mini loaves and mini Bundts or 375°F for a large loaf. Coat pan(s) (see "Pan Options") with cooking spray. Prepare Quick-Bread Dry Mix. Whisk eggs, buttermilk, brown sugar, butter, oil and vanilla in a large bowl until well combined. Make a well in the center of the dry ingredients, pour in the wet ingredients and stir until just combined. Add pineapple and pecans. Stir just to combine; do not overmix. Transfer batter to the prepared pan(s). Top with additional pecans, if desired. Bake until golden brown and a wooden skewer inserted into the center comes out clean, 22 to 25 minutes for muffins or mini Bundts, 35 minutes for mini loaves, 1 hour 10 minutes for a large loaf. Let cool in the pan(s) for 10 minutes, then turn out onto a wire rack. Let muffins and mini Bundts cool for 5 minutes more, mini loaves for 30 minutes, large loaves for 40 minutes.


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