Sweet meets savory in the best possible way with this pineapple cheddar quick bread made with all-purpose einkorn flour. I spotted this quick bread recipe in Paula Deen cookbook and knew I had to try my own version. It turned out moist, tangy, cheesy… and interesting in a really good way. If you love a fun flavor mashup, this is one you simply must try.
This post is sponsored by Grand Teton Ancient Grains. I have been baking with their einkorn flour for awhile and truly love the quality and flavor it brings to my recipes. All thoughts and opinions are completely my own.
I was thumbing through a Paula Deen cookbook (The Lady & Sons Savannah Country Cookbook) and one recipe caught my eye – pineapple cheddar bread.Â
I love a good sweet-savory mashup – and I love a good quick bread. So I decided to give it a try, with one notable modification: Using all-purpose einkorn flour instead of all-purpose flour.Â
A quick bread made with einkorn flour. Genius.
It turned out to be absolutely, positively delicious. A recipe I will certainly make again.
It was the perfect accompaniment for a warm bowl of chili. It was a delicious alternative to cornbread – still hitting the sweet and savory notes, but just more… interesting.
The pineapple added bites of sweetness and tang. The einkorn flour adds more depth and flavor than regular flour.
This bread shares ingredients with a nostalgic pineapple-cheddar-walnut cheeseball, something enjoyed on holiday cheeseboards or appetizer spreads.
Give it a try!
About The Recipe: Pineapple Cheddar Quick Bread (Made With Einkorn Flour)
Sometimes making homemade bread with yeast makes me feel a little defeated. Sometimes it works out, beautifully. And sometimes it is a complete flop; I'm left with a hard loaf of something that doesn't even resemble bread – plus a really messy kitchen.
The answer? Quick breads.
Like most other quick breads (that is, breads leavened with baking powder or baking soda instead of yeast), this pineapple cheddar einkorn quick bread is SO forgiving. The ingredients are simply mixed together – no rising time or kneading required.Â
TLDR: Newbie bakers welcome!
What You'll Need
To make this einkorn quick bread, you'll need:
- All-purpose einkorn flour: An ancient grain flour with a rich, nutty flavor that offers a more wholesome and easier-to-digest option than modern wheat. I use it all the time!
- Baking powder: Since this is a quick bread, baking powder takes the place of yeast to leaven the bread.
- Granulated sugar
- Canned crushed pineapple, with juice: When measuring, scoop out the pineapple and some of the juice in the can.
- Eggs
- Vegetable oil (I used avocado oil)
- Sharp cheddar cheese: I like to shred my own from a block of cheddar cheese
- Walnuts: Chopped walnuts add great crunch and texture to this einkorn quick bread. Don't skip it!
- Pineapple extract (optional): To save money on recipes, I often omit unnecessary ingredients like this pineapple extract. In this case, I opted not to use pineapple extract, as I probably wouldn't use it again. The bread still tasted excellent!
Recipe Tips And Tricks: Einkorn Quick Bread
- Don't overmix the dough: The number one mistake people make when making quick breads is overmixing the dough. For this recipe, you'll combine the dry ingredients, then combine the wet ingredients – and fold the two together. Don't aggressively mix. Don't beat. Just gently fold until the flour disappears into the batter.
- Shred your own cheddar cheese: While a bag of pre-shredded cheddar cheese is convenient, I recommend shredded your own from a block of cheddar. This avoids having anti-caking agents in your loaf of bread – and the freshly shredded cheese melts better!
- Prepare your pan: I used a vintage Fire King loaf pan – and I greased it generously with butter. You can also line a loaf pan in parchment paper and grease for easy removal.
Why Einkorn Flour?
My journey with einkorn flour began after diving into Wheat Belly by William Davis, a book that opened my eyes to the complexities of modern wheat and its effects on our bodies. As someone who tries to limit gluten in my diet, I was intrigued by einkorn flour as a potential flour alternative.
To my delight, I discovered that my body handles einkorn flour remarkably well; no discomfort, no bloating, just pure enjoyment. This ancient grain has become a game-changer in my kitchen.
What sets einkorn flour apart is its ability to transform a typically neutral, flavorless ingredient like flour into something truly special. Einkorn brings a rich, nutty, and wholesome flavor to everything I bake or cook.
Whether I'm making bread or pancakes or muffins – or in this case, quick bread – the distinctive einkorn taste elevates every bite, making each dish feel more nourishing and flavorful. It's not just flour – it's an ingredient that adds character and depth to my recipes. I absolutely love einkorn flour!
If you're interested in learning more about einkorn flour or trying some out yourself, my go-to brand is Grand Teton Ancient Grains. Here are some other recipes to try to introduce you to the wonders of einkorn flour:
Hot Honey Pizza Muffins (Made With Einkorn Flour)
Serve This Pineapple Cheddar Bread With:
Spinach Tomato Tortellini Soup
Ingredients
- 2 cups all-purpose einkorn flour
- 3 teaspoons baking powder
- 2/3 cups granulated sugar
- 1 cup canned crushed pineapple, with juice
- 2 eggs
- 2 tablespoons vegetable oil
- 1 cup shredded sharp cheddar cheese
- 1/2 cup chopped walnuts
- 1/2 teaspoon pineapple extract (optional)
Instructions
- Preheat oven to 350F. Generously grease a 9×13-inch loaf pan. In a medium mixing bowl, combine einkorn flour, baking powder, and sugar. Mix together.
- In a separate mixing bowl, whisk together pineapple, eggs, and oil. Fold this mixture into the flour mixture – do not overmix. Fold in cheddar cheese, walnuts, and pineapple extract (if using).
- Pour batter into loaf pan. Bake for 50 to 55 minutes, until crust is golden brown and a knife inserted into the center of the loaf comes out clean.
- Remove from oven and cool slightly before serving generously with butter.
