Ingredients
- 1 cup dehydrated steamed cubed pineapple
- 2 cups boiling water
- 1 vacuum-sealed bag (3 & 1/4 cups) Quick Bread Mix
- 2 large eggs, beaten
- 1 cup water
- 1/3 cup vegetable oil
- 1/2 cup pine nuts
Ingredients
macros
Instructions
- Preheat the oven to 325°F. Spray a 9 x 5-inch loaf pan with cooking spray.
- In a medium heatproof bowl, combine the dehydrated pineapple and boiling water, cover, and let sit for 20 minutes to rehydrate. Drain off any remaining water.
- Pour the Quick Bread Mix into a large bowl. Add the beaten eggs, water, and oil and mix until smooth. Stir in the rehydrated pineapple and pine nuts until well mixed. Pour the batter into the loaf pan and bake until golden brown and the center springs back when pushed down, about 50 minutes.
- Immediately turn the bread out of the pan onto a clean dish and let cool completely before slicing.
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