- Dish type
- Cakes with fruit
- Berry cake
- Strawberry cake
This fruity loaf cake is packed with strawberries, pineapple, walnuts and macadamia nuts. The recipe makes 2 loaves, so you can freeze the extra or give it as a gift.
2 people made this
IngredientsMakes: 2 loaf cakes
- 280g fresh or frozen strawberries
- 280g crushed pineapple
- 4 eggs, beaten
- 295ml vegetable oil
- 400g caster sugar
- 375g plain flour
- 1 teaspoon bicarbonate of soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 100g chopped walnuts
- 100g chopped macadamia nuts
MethodPrep:15min ›Cook:1hr ›Ready in:1hr15min
- Preheat the oven to 180 C / Gas 4. Lightly grease two 13x23cm loaf tins.
- Mix strawberries, pineapple, eggs, oil and sugar in a bowl. In a separate bowl, sift together together flour, bicarbonate of soda, salt and cinnamon. Stir flour mixture into fruit mixture until evenly moistened. Fold in nuts. Divide batter evenly between the prepared loaf tins.
- Bake in the preheated oven until a skewer inserted into the centre comes out clean, about 60 minutes. Cool on wire racks.
Reviews & ratingsAverage global rating:(109)
Reviews in English (92)
Firstly I would like to thank SUSIEQ203 who recommended this recipe to me via RE when I posted a request for a recipe to use up some strawberries. I did make a few changes, not that the recipe required it but for my own personal preferences. I am not a big fan of both pineapples and nuts so left them out. I did use 4 mashed bananas in place of the pineapples. I omitted the vegetable oil and used 1 cup of applesauce and ¼ cup of walnut oil. Used fresh instead of frozen strawberries. I was just so pleased with this loaf, the taste and texture is wonderful. One of the loaves is to take to a friends coffee morning tomorrow, looking forward to tasting the loaf once the flavors have sat overnight. Thank you for sharing, just know I will be baking this again!-12 Jan 2013
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 Pineapple Strawberry Banana bread - like the yogurt flavor) Save the juice of the drained pineapple to make a glaze. Glaze: 1 cup powdered sugar, 3 tablespoon pineapple juice. Remove the bread from the pans and pour on top while it's still warm. This adds tremendous flavor and keeps the bread SUPER moist. If you want the glaze a little tangier, substitute w/ one tablespoon lemon juice. If you want a sweeter bread, generously sprinkle light brown sugar on top b4 baking. Fun, easy recipe that makes great dessert bread. (Next time I'll make Strawberry Kiwi Bread)-29 Mar 2007
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.-31 Jul 2006
Pineapple, Coconut & Fruit Loaf
Lovely cake which I make for Charity Raffle. Always a fight as to who gets it!!
Delicious. I didn’t have luxury dried fruit so used a mix of sultanas and raisins. I froze some slices and they tasted good when thawed.
Such a fab loaf! I substitute the mixed fruit with dried cranberries, & it’s amazing! My sister uses dates as a substitute too, & raves about it!
I love this cake – and so do my friends.
This cake is delicious, my husband loved it, I will certainly be making it again.
Looks & sounds delicious.
I love baking fruit cakes, so cannot wait to try this!
I love trying out new recipes so this is a must
Sounds delicious, will have to try it.
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Gluten Free Strawberry Bread
This soft and tender gluten free strawberry bread is lightly sweet and packed with strawberry flavor. A perfect alternative to banana bread, and it can even be made with frozen berries.
Even though my children never seem to tire of asking, you’re not going to make a sandwich for lunch on a couple of thick slices of this gluten free strawberry bread. But it’s not exactly cake, either.
Cake is much sweeter, and lends itself to being frosted. This strawberry quick bread isn’t at all that type of loaf. It’s not at all very sweet, and you can serve it for breakfast with total confidence. I bet it has less sugar than most cereals, and it’s definitely more satisfying. And that’s not just because it’s homemade.
I am a big believer in frozen berries and frozen vegetables. They’re picked at the peak of freshness and frozen right away. The peak! How often do you buy fresh fruits and vegetables and have to rush to use them immediately, lest they commit vegetarian self-destruction when you’re not looking?
Frozen berries are always big and beautiful, and they’re always willing to wait for you as long as you like. What’s not to love?
All that being said, frozen berries do post their own challenges when it comes to baking. You can bake this bread with frozen berries, but you’ll find that the batter does behave differently in the oven. The loaf won’t rise quite as high, since it will be heavier, and it will take a few extra minutes to bake. I’ve included full instructions for precisely how to make that fresh-frozen switch below, in the recipe ingredients list.
If you have some fresh strawberries and want to help them go a long, long way, I recommend using only 1 cup of fresh berries and the rest defrosted, frozen berries.The first 3/4 cup of strawberries is blended with the wet ingredients in the recipe before being mixed into the dry ingredients. The 1 cup is chopped up and folded into the batter, and really benefits from being fresh.
The gluten free strawberry bread loaf that’s made with fresh berries will be a bit more beautiful, like you see here. But I’ve made this recipe with all manner of fresh and frozen permutations, and they’re all simply delicious. A moist and tender loaf with an unmistakable strawberry flavor.
Strawberry Pineapple Upside Down Cake
There is an Amish community that’s about a 20 minute drive from our house. There are several little markets in the community, one of the markets stocks flowers and produce. It’s much cheaper for us to do most of our produce shopping there than at the local grocery story. This weekend they had some great deals. Strawberries were $1 per package, pineapples were two for $3, watermelons were $2.99, and heirloom tomatoes were $2.99 a lb. I stocked my fridge with lots of yummy, fresh produce. We sliced one of the the pineapples on Saturday night and we had a small amount left on Sunday morning. My husband had been begging for something sweet, so I decided to use the remnants to make a pineapple upside down cake. Most traditional pineapple upside down cakes have maraschino cherries, and I find them absolutely disgusting. I thought that I would replace maraschino cherries with strawberries, since I find them much more delicious. This Strawberry Pineapple Upside Down Cake recipe is easy to whip up and you can substitute drained canned pineapple for the fresh pineapple that I used.
I’m actually surprised that I had enough pineapple left over to make this cake. My son loves fresh pineapple. He can usually eat about a half of a pineapple without any help from us. Sadly he will not touch it if the pineapple has been heated, grilled or cooked, so this just meant more cake for his dad and I.
- ⅓ cup light brown sugar
- ¼ cup melted butter
- 1½ cups diced pineapple (if using canned drain it)
- ½ cup strawberries halved
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 eggs
- ¾ cup sugar
- ½ cup melted butter
- 1 teaspoon vanilla
- ½ cup milk
- Preheat oven to 350F
- Mix topping in a small bowl until sugar and butter are well combined
- Pour into a lightly greased 9 inch round cake pan
- Arrange pineapple and strawberries in the bottom of the pan.
- Combine all dry ingredients from the cake ingredient list
- Add in eggs, butter, vanilla and milk
- Mix well
- Pour cake batter over the fruit
- Bake 40-45 minutes or until toothpick comes out clean.
- Allow juices to soak into the cake before serving
What I really like about this simple Strawberry Pineapple Upside Down Cake recipe is it’s size. It isn’t so big that you can’t make it for a family dinner.
Let me know if you get a chance to try this Strawberry Pineapple Upside Down Cake recipe or leave a comment and tell me what you’ve been cooking.
- 3/4 cup light brown sugar (packed)
- 6 tablespoons butter (softened)
- 2 eggs
- 1 can (8 to 9 ounces) pineapple (crushed and undrained)
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts or pecans
- 2 1/4 cups (10 1/4 ounces) all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- For the Topping:
- 1 tablespoon sugar (granulated)
- 1/4 teaspoon cinnamon
- 1/4 cup pecans or walnuts (finely chopped)
- Optional: 1 tablespoon melted butter
Check out this delightful Strawberry Lemon Yogurt Quick Bread!
This bread is fluffy, almost cake-like (just a tad bit denser), lemon-y, and loaded with delicious fresh strawberries.
As the strawberries are baked, they soften and parts of it seem to melt into the bread while the rest is sprinkled throughout. The golden-brown top of the bread is slightly more crisp than the rest of the bread and covered with chopped strawberries.
Greek yogurt is a healthier substitute to adding additional butter. Adding plain Greek yogurt ups the protein and calcium and lessens the overall calories and fat. It will also produce a thicker dough, but will bake into a lovely sweet and tangy tender bread.
Finally, the two-ingredient glaze on top adds more citrusy sweetness and a thin sugar crust. The perfect finishing touch to this easy sweet bread.
All the recipe ingredients. Get the full ingredient amounts and instructions in the recipe card below.
No electric mixer required! Combine the ingredients together using a whisk, spatula, and by hand. The dough is now ready to be placed in the loaf pan.
Line the baking loaf pan with parchment paper (it will make it easy to lift the entire loaf out at once), place the dough into it and then top with more strawberries.
Bake at 350 degrees F for 45-60 minutes or until a wooden skewer come out clean. Poke some holes into the bread and then pour the glaze on top. Let it cool slightly before removing and eating.
To make the cake
1. Preheat oven to 180 C / 350 F / Gas 4. Grease and flour 9 x 13 pan.
2. In a large bowl, cream together the butter & sugar until light and fluffy.
Beat in eggs one at a time, mixing well after each.
Combine the flour and baking powder stir into the batter alternately with the coconut milk.
Fold in vanilla and pineapple pieces.
Pour evenly into baking pan.
3. Bake for 30 - 35 minutes in the preheated oven, or until a small knife inserted into the centre of the cake comes out clean.
Please do check the cake is cooked, particularly in the middle. All ovens vary and so the cook times are a guide.
4. Whilst the cake is still hot, poke holes all over the cake with a skewer or fork then slowly pour the coconut milk all over the cake.
This is what it looks like after pouring the coconut milk over the hot cake
Leave to cool.
****Be sure to pour evenly so the liquid soaks in even at the sides.
The frosting - do this once the cake has COMPLETELY COOLED!
5. If using fresh cream, add 2 teaspoons powdered sugar to the cream and whip until stiff.
If using cool whip, add 1 teaspoon of vanilla extract (optional) to the cool whip / whipping cream and then spread over the cake.
Sprinkle the grated coconut and decorate with pineapple pieces on top of the cool whip and refrigerate for a minimum of 4 hours.
You can also toast the coconut and allow to cool if you prefer.
We'd love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!
if you enjoy the combination of pineapple and coconut, try this Hawaiian Banana Bread with Pineapple & Coconut. It's delicious!
Hi. Mr Breakfast here. I can personally vouch for this bread. I reworked the recipe quite a bit since it was originally submitted in 2003. All changes are reflected in the ingredients above. In its original incarnation, the bread was too dry and biscuit-like. But now, it is moist, sweet and full of flavor. There's a few more notes after the instructions. Trust me. this is some good stuff. (Recipe was tested and photographed in December 2013.)
How To Make Pineapple Bread
Prepare an 8-inch round cake pan (or 6 mini-loaf pans) by greasing the inside generously with softened butter.
In a large bowl, sift together the flour, baking powder, baking soda, cinnamon and salt.
In a separate bowl, mix together the crushed pineapple, mashed banana, sugar, buttermilk, beaten eggs, melted butter and vanilla.
Add the wet ingredients to the dry ingredients and mix just until the dry ingredients are moistened.
Preheat oven to 375 degrees.
Pour batter into prepared pan and bake for 30 to 35 minutes (20 to 25 minutes for mini-loaves) or until a toothpick inserted in the center comes out clean.
Cooking Notes From Mr Breakfast
I used this recipe to make mini-loaves. It made 8 and they took 23 minutes to fully bake. The drizzle topping in the pictures was made from powdered sugar, milk, vanilla and food coloring.
A trick I like is to take the left-over pineapple and mix it with cream cheese for the perfect topping. One of my favorite homemade breads.
Mr Breakfast would like to thank newjerseygal for this recipe.
There's no mention of when to put in 1 cup of sugar?
Comment submitted: 6/22/2017 (#20340)
I totally must have been half sleep making this because it did not turn out right.
Homemade Rhubarb Strawberry Pineapple Jam
The other day I reminisced as I gathered rhubarb to make a batch of delicious Homemade Rhubarb Strawberry Pineapple Jam. As know by now, my Mother has always been an avid gardener. Ever since I was a little girl she has grown just about every vegetable you can think of in her gardens. Yes, I did say gardens!
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My mother loves gardening and every year she planted in three separate garden plots. Dad always tilled the gardens every spring while Mom strategically planned what vegetables would be planted where and when.
Now, at the age of 86, both she and my Dad still plant a garden every spring. However, through the years they have cut back to one small garden.
This year they recruited their great-grandson to help plant sweet corn. He loved helping them! Maybe he will have his own garden plot someday.
One of the vegetable Mom always has an abundance of in her garden is rhubarb. Rhubarb is a perennial plant (the kind that grows from year to year) which forms large fleshy leaves and produces stalks similar to celery.
According to the Michigan State University – Rhubarb is an ancient plant traced back to China in 2700 BC. It was used for medical purposes as a laxative, to reduce fever and cleanse the body.
Rhubarb can be eaten raw, but because of its tart flavor, it is more often cooked and sweetened with sugar. It is called the “pie plant” because one of its most popular uses is as pie filling. The leaves of rhubarb should never be eaten because the leaves and roots contain a toxic poison called oxalic acid.
Picture of rhubarb plants growing in my parent’s garden.
Harvesting rhubarb is actually fun. There are two ways to harvest rhubarb. One way is to use a sharp knife to cut off the stalks. The second way is to gently pull and twist the stalk until the stalk breaks off from the plant.
Try to pick stalks that are at least 10” or longer. The deeper the red color of the stalks, the more flavorful. The larger stalks are not as tender and stringy as the medium-sized stalks.
To ensure that the plant has enough energy stored up to make it through the winter, never harvest all the stalks off your rhubarb plant. After cutting the stalks from the plant, cut the leaves from the stalk and throw them away. NOTE: Remember that the leaves of the rhubarb plant are poisonous and should never be eaten.
Harvesting rhubarb generally begins in April and May and is available through early summer.
Rhubarb cut into bite-size chunks.
When cooking fresh rhubarb, remove any brown or scaly spots, trim ends and wash thoroughly. Also, do not use aluminum, iron or copper pans because the high acidity will react with the metal. This causes the rhubarb to turn a brownish color and also discolors the pan.
Before storing rhubarb, remove the leaves from the stalks. Refrigerate unwashed stalks, tightly wrapped in plastic for up to three weeks.
Did you know that rhubarb is low in calories, composed of 95 percent water, contains potassium and a small amount of vitamin C? It also contains two grams of fiber per cup.
A mixture of cooked rhubarb, pineapple, and strawberry jello right before placing it in the mason jars.
My Mother has been making this delicious jam recipe for as long as I can remember. All of my adult children love it!
A jar of Homemade Rhubarb Strawberry Pineapple Jam also makes a great DIY gift. Perfect as a hostess or housewarming gift, teacher appreciation gift, birthday gift, etc… Simply tie a cute ribbon around the top of the jar, add a loaf of fresh bread, place it all into a basket with a nice note. Now off ya go!
Finished pint-size mason jars filled with jam.
Quick Pineapple Bread Recipe
But homemade bread can require quite a few ingredients and a little time and attention. Until now! This super simple and easy 3 ingredient pineapple bread reminds me of making beer bread years ago. Dump, stir, bake and done.
The trick to this quick bread is self-rising flour. Self-rising flour should be available at any grocery store. If you can’t find any, just add 3 teaspoons of baking powder and 1 teaspoon of salt to the recipe.
This is basically a dump and stir recipe. Combine flour and sugar together in a bowl and mix well.
Add pineapple and continue to mix. You can use either canned crushed pineapple in this recipe or use fresh pineapple. We diced up a fresh pineapple and added some water to the mix. If you use the canned pineapple, you wont’ need the water. Just use the liquid in the can. You also may want to cut back on the sugar if using canned pineapple as that liquid will be sweet already.
At first it may seem dry and you’ll want to add water — but don’t unless using fresh pineapple per the recipe below!
Trust the process and the mixture will come together. Plus you can get a little arm workout in while mixing.
Mix until the dough forms, but don’t over mix of the bread will get tough.
Once the batter has come together, pour batter into a greased bread pan.
Bake for 50-60 minutes or until center is set. Start checking around 45 minutes to see if it is done.
Allow the bread to cool completely before slicing it. It is of course delicious slathered in butter!