The Matriarch’s Pineapple Bread
My grandmother’s recipe handed down to my mother who in turn sent to me last weekend. I made very few changes.
“Cream” soft butter and sugar by mixing in a bowl. Cut white bread into one to two inch cubes.
Cut pineapple into one inch cubes and place in a bowl. Take one cup of the pineapple and blend with one tsp of sugar. Pour this liquid into the bowl and stir. It should have the look of a canned pineapple in syrup, only brighter and fresher.
Preheat the oven to 350 degrees. In a large mixing bowl, crack four eggs and stir them with the creamed sugar. Add the bread and pineapple with liquid. Mix everything while being careful not to mush the bread too much. The mix should be loose. Don’t worry, it will bind while baking.
Grease a 9″x9″ baking pan or pie dish and pour the contents of the bowl inside. Spread the mixture evenly and dust lightly with ground cinnamon. Bake for 45 minutes. Allow the finished product to set for 20 minutes before cutting.
Whipped cream, vanilla ice cream or gelato will enhance this dish significantly, HOWEVER – Pineapple bread is mainly paired with savory entrees such as ham. Growing up this was never served as a dessert, but almost anytime we had ham, turkey, any holiday dinner – this was next to it on the dining room table. Those were the days.