Strawberry Pineapple Bread

  • Recipe By
  • Published Dec 31st
  • Ready In1h 15m
  • Servings24
  • Calories300
I love strawberries, and my grandmother used to make this for us every Christmas. It's wonderful!

Strawberry Pineapple Bread Ingredients

The following are the ingredients needed to make delicious Strawberry Pineapple Bread for 24 servings:

  • 1 (10 ounce) package frozen strawberries
  • 1/2 (20 ounce) can crushed pineapple, drained
  • 4 eggs, beaten
  • 1 1/4 cups vegetable oil
  • 2 cups sugar
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 3/4 cup chopped walnuts
  • 3/4 cup chopped macadamia nuts

Strawberry Pineapple Bread Cooking Instructions

  • Prep15m
  • Cook1h
  • Ready In1h 15m

To cook Strawberry Pineapple Bread, you need about 15 minutes of preparation time. The time needed to cook this Strawberry Pineapple Bread is about 1 hour , and you can serve your Strawberry Pineapple Bread within 1 hour 15 minutes . The following are the steps to cook Strawberry Pineapple Bread easily:

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 5x9-inch loaf pans.
  2. 2 In a bowl, mix the strawberries, pineapple, eggs, oil, and sugar. In a separate bowl, sift together the flour, baking soda, salt, and cinnamon. Mix the flour mixture into the bowl with the fruit until evenly moist. Fold in walnuts and macadamia nuts. Divide the batter between the prepared loaf pans.
  3. 3 Bake loaves in the preheated oven until a toothpick inserted in the center of each loaf comes out clean, about 1 hour. Cool on wire racks.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 300 calories; 18 grams of fat; 32.8 grams of carbohydrates; 3.7 grams of protein; 31 milligrams of cholesterol; 162 milligrams of sodium.

  1. Mar 20th 2009

    This recipe is definitely a keeper and a really nice alternative from banana bread. Only problem I had is that it burnt slightly, next time I'll reduce the cooking time a bit.

  2. Jun 18th 2008

    I made this recipe the first time, just as it is, but without the nuts. I loved it! However, I wanted to make it lower in fat and sugar, and I like muffins better, so I played with the recip ...

  3. Jun 11th 2008

    This recipe was as wonderful as I had hoped it would be! I, too, had to make a few substitutions as my pantry was a bit low on some things. I use 1/2 cup applesauce and 1/4 cup peanut oil ...

  4. May 15th 2008

    Excellent! I used fresh strawberries and fresh pineapple, and Splenda instead of sugar, and it was delicious! I had to bake it longer than an hour--maybe because of the fresh fruit? But, ...

  5. Jul 29th 2007

    I wish I could give this more than five stars because it is SO GOOD!!!! I chopped up some of the strawberries and halfed the rest. I drained both the pineapple and the strawberries well be ...

  6. Mar 29th 2007

    Really good and super moist. I use fresh strawberries (halved, then sliced, about 2/3 cups worth) and add one medium diced banana. Omitted the nuts -better this way. (It's now my famous P ...

  7. Oct 3rd 2006

    This was a great recipe!! The bread is wonderful. I'll have to grease the pans a bit more than I did this time because they stuck, but they were still fantastic!!

  8. Jul 31st 2006

    This is soooo good and so quick and easy to make! I used an 8 oz. can of crushed pineapple instead of 1/2 of a 20 oz. can and it turned out great.

  9. Apr 1st 2006

    This is delicious!I made it for Christmas gifts and everyone wanted the recipe. It is tasty, moist and freezes well.