Farmers' Guest House blog
June 14th, 2013

Pineapple Breakfast Bread

This not-too-sweet breakfast bread is just right with a dollop of pineapple cream cheese spread.

Ingredients

2 c flour
1/4 c sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
1/4 c butter 
1 c crushed pineapple – fresh or canned
1/4 c buttermilk
 
In a mixing bowl, blend flour, sugar, baking powder, baking soda, cinnamon and salt.  Cut in butter until crumbly.  Add pineapple and buttermilk and mix just until the dough holds together.  Shape into a circle and transfer to an  8″ greased round cake pan.  Score the top in portions with a sharp knife.  Bake at 375 for 30 – 35 minutes and serve warm with pineapple cream cheese if desired.  Serves 6 – 8.

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