Now here’s an easy everyday breakfast idea: bake this pineapple and strawberry breakfast loaf for the toaster. You can freeze this recipe in slices, taking a slice out and popping it straight into the toaster in the morning. Remember to hit the little ‘freezer’ button on the toaster to get a nice, crunchy toasted slice.
A breakfast loaf like this one is simply a lovely way to start the day. Spread it with butter, top it with ricotta and fresh strawberry slices, or use it as the basis for a yoghurt and berry ‘pudding’. Yum!
This recipe makes two good-sized loaves – one for you and one to gift to a friend. It’s nice taking a breakfast loaf over to a friend’s, don’t you think? They will love you for introducing them to this delicious, easy recipe. Mornings have never tasted so good (or been so darn easy!).
Makes two loaves Takes 10 minutes Bakes about 1 hour
• 1 250g punnet of strawberries, sliced
• 1 250g tin of crushed pineapple, drained
• 4 eggs, lightly beaten
• 2 cups of castor sugar
• 1 ¼ cups of vegetable oil
• 3 cups of plain flour
• 1 teaspoon of baking powder
• 2 teaspoons of ground cinnamon
• 1 teaspoon of salt
Preheat oven to 180ºC (170ºC fan-forced). Grease and line two standard 28cm x 15.5cm x 7.5cm loaf tins.
Mix together the strawberries, pineapple, eggs, sugar and oil. Set this fruit mixture aside.
In a large bowl sift together the flour, baking powder, cinnamon and salt. Add the fruit mixture and stir until combined.
Divide the batter between the two prepared loaf tins and cook for 50 – 60 minutes. The loaves are ready when an inserted skewer comes out clean.
Cool on a wire rack and serve warm or cold.
Tips
• This breakfast loaf freezes well – either the entire loaf for up to a month or in slices for a couple of weeks. Wrap in greaseproof paper then put into an airtight freezer-proof container before freezing.
Ridiculously easy baked Sunday breakfast | Mumlyfe
Thursday 30th of May 2019
[…] This is nice for breakfast too: Pineapple and strawberry breakfast loaf […]