{"id":523989,"date":"2010-04-12T07:11:54","date_gmt":"2010-04-12T11:11:54","guid":{"rendered":"http:\/\/www.egglesscooking.com\/?p=1700"},"modified":"2010-04-12T07:11:54","modified_gmt":"2010-04-12T11:11:54","slug":"eggless-pineapple-bran-quick-bread","status":"publish","type":"post","link":"https:\/\/mereja.media\/index\/523989","title":{"rendered":"Eggless Pineapple Bran Quick Bread"},"content":{"rendered":"<p class=\"first-child \"><center><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" alt=\"Pineapple Bran Quick Bread\" src=\"http:\/\/www.EgglessCooking.com\/images\/bread\/pineapple-bread.jpg\" title=\"Pineapple Bran Quick Bread\" width=\"500\" height=\"348\" \/><\/p>\n<p><\/center><\/p>\n<p><span title=\"I\" class=\"cap\"><span>I<\/span><\/span>t has been a while since I baked anything.  So when I set to bake a quick bread during the weekend, I was so anxious and it felt as if I was baking for the first time.  I was eager than ever to taste it.  A couple of days back I borrowed the book &#8220;<strong>125 Best Quick Bread Recipes<\/strong>&#8221; from the library.  The authors of the book are Donna Washburn and Heather Butt.  As the name of the book suggests, it has 125 recipes for quick breads classified under a lot of categories ranging from sweet treats, low fat, gluten free, for the bread machine, scones, coffee cakes etc.  I have already bookmarked quite a few and hope to try at least 25% of it.<\/p>\n<p><span id=\"more-1700\"><br \/>\n<span style=\"float:left;\"><script type=\"text\/javascript\"><!--\ngoogle_ad_client = \"pub-8580655884330693\";\n\/* 300x250, created 12\/11\/09 *\/\ngoogle_ad_slot = \"3194220409\";\ngoogle_ad_width = 300;\ngoogle_ad_height = 250;\n\/\/-->\n<\/script><br \/>\n<script type=\"text\/javascript\"\nsrc=\"http:\/\/pagead2.googlesyndication.com\/pagead\/show_ads.js\">\n<\/script><\/span><\/span><\/p>\n<p>I decided to try the Pineapple Bran Loaf first for many reasons.  I have had a can of crushed pineapples in the pantry for quite some time now, so was the Fiber One Original Bran cereal too.  Also I have never used &#8220;pineapple&#8221; anything while baking and haven&#8217;t tasted anything so far too.  So I thought this will be a nice change from the usual flavors I&#8217;m used too.  Although at the back of the mind I was thinking if we would like it or if its going to end up in the trash.  <\/p>\n<p>Luckily this <strong>quick bread recipe<\/strong> was a hit in our house.  I would bake this bread again just for the aroma while its baking and after as well.  The book suggested to let it stand overnight but it was definitely a challenge to resist when your entire house is filled with this amazing aroma.  While I was measuring the ingredients I was going back and forth whether to cut back on the sugar\/honey in the recipe but finally decided to follow the original recipe and I&#8217;m glad I did that because the sweetness was perfect.  I thought that it would be too sweet but it was just right for us.  For those who don&#8217;t know me (and my husband) yet, we don&#8217;t like very sweet cakes, cookies etc.  Since the bran cereal does not have any sugar at all, the sugar, honey and sweetness from the crushed pineapple makes it just right.<\/p>\n<p>I was wondering if my son would like it and surprisingly he liked it very much and so did my husband too.  The quick bread had a nice nutty flavor from the bran cereal and the flavor of the pineapple was not at all overpowering like I thought it would be.  So if you too are bored of the usual chocolate, banana breads give this pineapple bran <strong>quick bread<\/strong> a try.<\/p>\n<div class=\"cb\">\n<div class=\"bt\">\n<div><\/div>\n<\/div>\n<div class=\"i1\">\n<div class=\"i2\">\n<div class=\"i3\">\n<p>\n<span style=\"float:right\">Note: There is a print link embedded within this post, please visit this post to print it.<\/span><\/p>\n<h1>Eggless Pineapple Bran Loaf<\/h1>\n<h2>Dry Ingredients:<\/h2>\n<div class='inglong1'><span class='inleft'>All Purpose Flour<\/span><span class='qtyright'> 1 and 1\/2 cups<\/span><\/p>\n<div style='clear: both;'><\/div>\n<\/div>\n<div class='inglong1'><span class='inleft'>Bran Cereal (I used Fiber One Original)<\/span><span class='qtyright'> 1 and 1\/4 cups<\/span><\/p>\n<div style='clear: both;'><\/div>\n<\/div>\n<div class='inglong1'><span class='inleft'>Granulated Sugar<\/span><span class='qtyright'> 1\/4 cup<\/span><\/p>\n<div style='clear: both;'><\/div>\n<\/div>\n<div class='inglong1'><span class='inleft'>Baking Soda<\/span><span class='qtyright'> 2 teaspoons<\/span><\/p>\n<div style='clear: both;'><\/div>\n<\/div>\n<div class='inglong1'><span class='inleft'>Baking Powder<\/span><span class='qtyright'> 1\/2 teaspoon<\/span><\/p>\n<div style='clear: both;'><\/div>\n<\/div>\n<div class='inglong1'><span class='inleft'>Salt<\/span><span class='qtyright'> 1\/4 teaspoon<\/span><\/p>\n<div style='clear: both;'><\/div>\n<\/div>\n<p><h2>Wet Ingredients:<\/h2>\n<div class='inglong1'><span class='inleft'>Oil (I used Canola)<\/span><span class='qtyright'> 2 tablespoons<\/span><\/p>\n<div style='clear: both;'><\/div>\n<\/div>\n<div class='inglong1'><span class='inleft'>Unsweetened Applesauce<\/span><span class='qtyright'> 1\/2 cup<\/span><\/p>\n<div style='clear: both;'><\/div>\n<\/div>\n<div class='inglong1'><span class='inleft'>Honey<\/span><span class='qtyright'> 1\/3 cup<\/span><\/p>\n<div style='clear: both;'><\/div>\n<\/div>\n<div class='inglong1'><span class='inleft'>Crushed Pineapple, with juice (See Notes 1)<\/span><span class='qtyright'> 1 and 1\/4 cups<\/span><\/p>\n<div style='clear: both;'><\/div>\n<\/div>\n<p><strong>Yield:<\/strong> One 9&#215;5 inch loaf.<\/p>\n<h2>Procedure:<\/h2>\n<p>1.  Preheat oven to 350F\/180C.  Lightly grease a 9&#215;5 inch loaf pan.  I also lined it with a piece of parchment paper to enable easy removal of the loaf from the pan.<\/p>\n<p>2.  In a large bowl, stir together the dry ingredients.<\/p>\n<p>3.  Similarly combine together the wet ingredients in a separate bowl.  Just stir it well with a whisk.<\/p>\n<p>4.  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.<\/p>\n<p>5.  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 Notes 2)<\/p>\n<p>6.  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. <\/p>\n<h2>My Notes:<\/h2>\n<p>1.  Be sure you don&#8217;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.<\/p>\n<p>2.  If you don&#8217;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.<\/p>\n<p>3.  I think adding a cup of chopped walnuts to the batter will make it even more tasty.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<div class=\"bb\">\n<div><\/div>\n<\/div>\n<\/div>\n<p><a class=\"a2a_dd addtoany_share_save\" href=\"http:\/\/www.addtoany.com\/share_save?linkurl=http%3A%2F%2Fwww.egglesscooking.com%2F2010%2F04%2F12%2Fpineapple-bran-quick-bread%2F&amp;linkname=Eggless%20Pineapple%20Bran%20Quick%20Bread\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/www.egglesscooking.com\/wp-content\/plugins\/add-to-any\/share_save_120_16.png\" width=\"120\" height=\"16\" alt=\"Share\/Bookmark\"\/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>It has been a while since I baked anything. So when I set to bake a quick bread during the weekend, I was so anxious and it felt as if I was baking for the first time. I was eager than ever to taste it. A couple of days back I borrowed the book &#8220;125 [&hellip;]<\/p>\n","protected":false},"author":127,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"class_list":["post-523989","post","type-post","status-publish","format-standard","hentry","category-news"],"_links":{"self":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/523989","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/users\/127"}],"replies":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/comments?post=523989"}],"version-history":[{"count":0,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/523989\/revisions"}],"wp:attachment":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/media?parent=523989"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/categories?post=523989"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/tags?post=523989"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}