Pineapple strawberry loaf

    1 hour 15 min

    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

    Makes: 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

    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Preheat the oven to 180 C / Gas 4. Lightly grease two 13x23cm loaf tins.
    2. 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.
    3. Bake in the preheated oven until a skewer inserted into the centre comes out clean, about 60 minutes. Cool on wire racks.

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    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  (Review from Allrecipes US | Canada)


    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  (Review from Allrecipes US | Canada)