Get the Pioneer Woman Zucchini Pineapple Bread recipe, a moist and delicious twist on traditional bread. Learn how to make it with this step-by-step guide and pro tips.
The Pioneer Woman Zucchini Pineapple Bread Recipe: A Game-Changer for Bakers
This innovative recipe brings together the freshness of zucchini and the sweetness of pineapple to create a truly unique bread. To make this moist bread recipe, preheat the oven to 180°C / 350°F and prepare two 20 cm / 8 inch loaf pans.
The combination of grated zucchini (240 g / 1 cup) and crushed pineapple (160 g / 1/2 cup) adds natural sweetness and moisture to the bread. The recipe also includes essential spices like cinnamon and nutmeg to enhance the flavor profile.
- Grate the zucchini and squeeze out excess moisture
- Mix the dry ingredients, including flour (360 g / 2 1/4 cups) and sugar (400 g / 2 cups)
- Combine the wet ingredients, including eggs, oil, and vanilla extract
This Pioneer Woman Zucchini Pineapple Bread recipe is a must-try for anyone looking to elevate their zucchini bread or pineapple bread game. With its perfect balance of flavors and textures, it’s sure to become a favorite among bakers and bread lovers alike.
Pioneer Woman Zucchini Pineapple Bread Recipe Card
This moist and flavorful bread combines the sweetness of pineapple with the subtle earthiness of zucchini. The Pioneer Woman’s recipe is a classic for a reason!
Prep Time:
15 minutes
Cook Time:
50-60 minutes
Serving Size:
12 slices
Ingredients:
- 240 g / 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 120 g / 1/2 cup granulated sugar
- 60 g / 1/4 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 240 g / 2 cups grated zucchini
- 140 g / 1 cup chopped pineapple
Instructions:
Preheat oven to 175°C / 350°F. Grease and flour a 9×5 inch loaf pan.
- In a large bowl, whisk together flour, baking soda, baking powder, and salt.
- In a separate bowl, cream together sugar and butter until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
- Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the zucchini and pineapple.
- Pour batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Pioneer Woman Zucchini Pineapple Bread Ingredients
This moist and flavorful bread combines the natural sweetness of pineapple with the subtle taste of zucchini, all wrapped up in a delicious blend of spices.
Here’s what you’ll need:
- 240 g / 1 cup grated zucchini
- 120 g / 1 cup granulated sugar
- 240 g / 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 120 g / 1 cup crushed pineapple
Optional ingredients to take your bread to the next level:
- 1/2 cup chopped walnuts or pecans for added texture and flavor
- 1 tsp vanilla extract for an extra boost of flavor
- 1/4 cup brown sugar for a deeper, richer flavor
Remember to adjust the amount of sugar and spices to your taste preferences.
How to Make Pioneer Woman Zucchini Pineapple Bread: A Step-by-Step Guide
To make Pioneer Woman Zucchini Pineapple Bread, start by preheating the oven to 180°C / 350°F.
- Grate 250 g / 1 cup of zucchini and mix it with 120 g / 1/2 cup of crushed pineapple, 200 g / 1 cup of sugar, and 2 large eggs for 5 minutes.
- Combine 240 g / 1 cup of all-purpose flour, 1 tsp of baking powder, and 1/2 tsp of salt in a separate bowl for 2 minutes.
- Mix the dry ingredients with the zucchini mixture for 3 minutes, then pour the batter into a greased 20 cm / 8-inch loaf pan.
- Bake the bread for 50-60 minutes, or until a toothpick inserted into the center comes out clean, at 180°C / 350°F.
- Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
By following these steps, the Pioneer Woman Zucchini Pineapple Bread will be ready in approximately 1 hour and 15 minutes, including 15 minutes of prep time and 50-60 minutes of cooking time.
Pro Tips for Making the Perfect Pioneer Woman Zucchini Pineapple Bread
Ready to bake a loaf of zucchini pineapple bread that’s moist, flavorful, and perfectly textured? Here are some pro tips to help you achieve baking nirvana:
Zucchini Selection
Choose zucchini that are firm and vibrantly colored. Avoid overly soft or yellowing zucchini, as they may have a bitter flavor. The perfect zucchini for this recipe should be about the size of a baseball.
Don’t Overmix!
Overmixing the batter is a common mistake that can lead to a tough loaf. Mix the ingredients just until combined. A few lumps are perfectly fine!
Texture is Key
To ensure a tender crumb, grate the zucchini using the large holes of a box grater. Squeeze out excess moisture before adding it to the batter. You want the zucchini to add moisture, not make the bread soggy.
Pineapple Power
Fresh or canned pineapple chunks both work well in this recipe. If using fresh pineapple, dice it into small pieces. For canned pineapple, drain it thoroughly and reserve the juice. You can add a tablespoon or two of the juice to the batter for extra moisture.
Baking Time and Temperature
Bake the bread in a preheated oven at 175°C (350°F) for about 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Substitutions for the Pioneer Woman Zucchini Pineapple Bread Recipe
Want to mix things up with the Pioneer Woman Zucchini Pineapple Bread recipe? We’ve got you covered! From swapping out zucchini and pineapple to adjusting the spices, here are some helpful substitutions to try.
Alternatives to Zucchini:
- Yellow squash (240 g / 1 cup): Similar texture and flavor to zucchini, but with a slightly sweeter taste.
- Carrots (120 g / 1/2 cup, grated): Add a pop of color and a hint of sweetness to your bread.
- Butternut squash (240 g / 1 cup): A delicious and nutritious alternative with a slightly nuttier flavor.
Alternatives to Pineapple:
- Diced apples (120 g / 1/2 cup): Add a sweet and crunchy texture to your bread.
- Chopped peaches (120 g / 1/2 cup): A sweet and juicy alternative that pairs well with cinnamon and nutmeg.
- Chopped apricots (120 g / 1/2 cup): Sweet and chewy, with a hint of tanginess.
When substituting ingredients, remember to adjust the amount of sugar and spices according to the new ingredient’s flavor profile. Happy baking!
Variations of the Pioneer Woman Zucchini Pineapple Bread Recipe
The Pioneer Woman Zucchini Pineapple Bread recipe can be modified to create unique flavor profiles. Some variations include:
- Walnut and Cinnamon Variation: Add 120 g / 1/2 cup chopped walnuts and 1 teaspoon ground cinnamon to the batter for added texture and warmth. Baking time remains the same at 180°C / 350°F for 50-60 minutes.
- Sunflower Seed and Nutmeg Variation: Mix in 60 g / 1/4 cup sunflower seeds and 1/2 teaspoon ground nutmeg for a nutty and aromatic flavor. Baking time increases by 5-10 minutes due to the added seeds.
- Coconut and Ginger Variation: Add 60 g / 1/4 cup shredded coconut and 1/2 teaspoon ground ginger to the batter for a tropical twist. Baking time remains the same, but the bread may be more prone to browning due to the coconut.
These variations offer distinct flavor profiles without significantly altering the original recipe’s structure. Experiment with different combinations to find the perfect blend of flavors.
How to Store Pioneer Woman Zucchini Pineapple Bread: Tips and Tricks
Your Pioneer Woman Zucchini Pineapple Bread is absolutely delicious, but you’ll want to store it properly to keep it at its best. Here’s how to make sure your loaf stays moist, flavorful, and ready to enjoy:
Room Temperature Storage
For short-term storage (up to 3 days), leave your bread at room temperature.
- Tip: Wrap the bread tightly in plastic wrap or place it in an airtight container to prevent it from drying out.
- Pitfall: Avoid storing bread in a humid environment, as this can lead to mold growth.
Refrigerator Storage
To extend the freshness of your bread, store it in the refrigerator for up to 5 days.
- Tip: Wrap the bread well in plastic wrap or store it in an airtight container.
- Pitfall: Refrigeration can sometimes make bread dry out faster.
Freezing for Later
Want to enjoy your Pioneer Woman Zucchini Pineapple Bread for weeks to come? Freeze it!
- Tip: Slice the bread first for easy individual servings. Wrap each slice tightly in plastic wrap, then place them in a freezer-safe bag.
- Tip: Frozen bread can last for up to 3 months.
- To thaw: Thaw slices at room temperature for a few hours or microwave them for a quick defrost.
Troubleshooting the Pioneer Woman Zucchini Pineapple Bread Recipe
Despite its moist and flavorful reputation, even the most tried-and-true recipes can go awry. Don’t worry, we’ve got you covered with common issues and solutions for the Pioneer Woman Zucchini Pineapple Bread recipe.
Common Problems and Fixes:
-
Dry or dense texture:
- Overmixing the batter: Try to mix wet and dry ingredients separately and gently fold them together.
- Insufficient liquid: Check that you’re using the correct amount of buttermilk or substituting it with a mixture of milk and vinegar.
- Overbaking: Ensure your oven is at the correct temperature (175°C / 350°F) and bake for the recommended time.
-
Too much moisture:
- Using too much zucchini or pineapple: Reduce the amount of these ingredients to achieve a better balance.
- Underbaking: Check your bread frequently during the baking time to avoid overcooking.
-
Pineapple not fully incorporated:
- Not mashing the pineapple enough: Use a fork or potato masher to break down the fruit before adding it to the batter.
By addressing these common issues, you’ll be on your way to creating a delicious and moist Pioneer Woman Zucchini Pineapple Bread.
Nutrition Facts for Pioneer Woman Zucchini Pineapple Bread
Per serving (1 slice, approximately 80 g / 2.8 oz), Pioneer Woman Zucchini Pineapple Bread contains:
- Calories: 220 / serving
- Fat: 10 g / 0.4 oz (14% of daily value)
- Sugar: 15 g / 0.5 oz
- Carbohydrates: 30 g / 1.1 oz
- Protein: 2 g / 0.07 oz
This bread is not Gluten-Free (GF), Dairy-Free (DF), or Vegan. It can be a part of a balanced diet when consumed in moderation.
- Can I use fresh pineapple instead of canned pineapple? Yes, you can use fresh pineapple, but make sure to chop it finely and squeeze out as much juice as possible to avoid a soggy bread.
- How do I prevent the zucchini from making the bread too wet? To minimize the moisture from the zucchini, make sure to squeeze out as much liquid as possible after grating it, and also pat it dry with a paper towel before adding it to the batter.
- Can I substitute all-purpose flour with whole wheat flour? Yes, you can substitute all-purpose flour with whole wheat flour, but keep in mind that whole wheat flour may give a slightly denser texture and nuttier flavor to the bread.
- How long does the bread stay fresh? This bread stays fresh for up to 3 days at room temperature, and up to 5 days when stored in an airtight container in the refrigerator. You can also freeze it for up to 2 months and thaw it when needed.
Frequently Asked Questions about the Pioneer Woman Zucchini Pineapple Bread Recipe
Have questions about this delicious bread? We’ve got you covered!
Can I make this recipe gluten-free?
Absolutely! You can easily swap out the all-purpose flour for a 1:1 gluten-free baking flour blend. Just make sure to use a blend that’s designed for baking, as these typically have added ingredients to help with texture and rise.
Can I use a different type of fruit?
While pineapple is a classic pairing with zucchini, feel free to experiment! Try chopped mango, peaches, or even berries for a different flavor twist.
How do I store this bread?
Store the cooled bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months.
What if my bread is too dense?
If your bread seems a bit too dense, try adding a tablespoon or two of extra milk or oil to the batter next time. This can help create a lighter, airier texture.
Here are 4 additional FAQs for ‘Pioneer Woman Zucchini Pineapple Bread’:
Key Takeaways from the Pioneer Woman Zucchini Pineapple Bread Recipe
The Pioneer Woman Zucchini Pineapple Bread recipe is a moist and flavorful twist on traditional bread recipes. To achieve the perfect texture, make sure to:
- Don’t overmix the batter, as this can lead to a dense bread.
- Use the right amount of liquid – 240 g (1 cup) of buttermilk and 60 ml (1/4 cup) of oil.
- Don’t overbake, as this can dry out the bread.
To customize the recipe for different tastes, try the following:
- Replace the pineapple with other fruits, such as diced apples or berries.
- Add a pinch of cinnamon or nutmeg for extra warmth.
- Use different types of cheese, such as cheddar or feta, for a savory twist.
This bread recipe is perfect for using up summer zucchinis and adding a sweet and tangy flavor to your baked goods.
By following these key takeaways, you can create a delicious and customizable Pioneer Woman Zucchini Pineapple Bread that’s perfect for any occasion.
The Pioneer Woman Zucchini Pineapple Bread Recipe is a Game-Changer
This recipe takes the classic zucchini bread and elevates it with the sweet tang of pineapple. The result is a moist, flavorful loaf that’s perfect for breakfast, brunch, or a midday snack. The combination of zucchini, pineapple, and warm spices creates a unique and delicious flavor profile that’s sure to please everyone.
Making this bread is surprisingly easy. Simply combine the ingredients, bake, and enjoy! You can customize it to your liking by adding nuts, chocolate chips, or even a swirl of cream cheese frosting.
Ready to give it a try? Head over to the full recipe below. And for more delicious bread recipes, check out our collection of zucchini bread variations.
