Pineapple Clove Bread

Today’s recipe is another of my baking experiments. My favourite aspect of cooking is baking. Ever since I tried out Kitchen Cici’s delicious rosemary cheese bread, I have started experimenting with breads. I had originally intended to make pineapple muffins but I guess people at home were kind of tired of my weekly experimental muffins so I decided to switch to bread which I also enjoy making. I adapted Jamie Oliver’s basic bread recipe to include pineapple and cloves. It turned out great so I am sharing it here at the Fiesta Friday. I will not be posting as much over the next twelve months as I did the previous year mainly because I will be away from home. However, I do have some recipes that I am yet to transcribe and post so will try to share at least one each month.
Pineapple bread
The music feature today is on raï. The first clip is an excerpt of a concert (1990) by Chaba Fadela and Cheb Sahraoui.

The next clip is a recent release of Cheb Khaled, whose song Didi was my introduction to raï music.

Hope you enjoy the music and this delicious bread!

Pineapple Clove Bread

  • Servings: 8
  • Difficulty: average
  • Print


  • All-purpose flour – 2 ½ to 3 cups
  • Water – ¾ to 1 cup, warm but not hot
  • Instant yeast – 7g
  • Sugar – 1 tbsp + 6 tbsp
  • Salt – ¼ tbsp
  • Ground cloves – ½ tsp + pinch (optional)
  • Pineapple – 1, medium or small (depending on how much pineapple you want in your bread)


  1. Take a ¼ cup of the water and add the yeast, 1 tablespoon of sugar and pinch of salt. Let the yeast mix rest for about 5 – 10 mins and turn frothy.
  2. Sift the flour into a mixing bowl and stir in ½ tsp of ground cloves.
  3. Add the yeast mix to the flour and mix. Gradually add the remaining water little at a time till the flour-yeast mix becomes a soft dough that is not sticky. Knead the dough for at least 5 mins.
  4. Transfer the dough to a lightly greased bowl and cover. Let the dough rest for about 30 mins or till it has doubled.
  5. In the meantime, roughly puree the chopped pineapple. (I used it chopped as I rather like to taste fruit chunks in my baked stuff but my mother’s feedback was that it would have been much better as a spread)
  6. Add the pineapple puree and the remaining sugar to a saucepan and warm it over low heat for couple of mins (At this point, I also added a pinch of cloves but my mother feels that it is better not to add the cloves to the pineapple puree but rather directly to the dough). Do not over-heat or cook the pineapple as it will take away its taste. Remove from heat and let it cool.
  7. When the dough has risen, transfer it to a floured surface and punch it down (I like this part).
  8. Roll out the dough and spread the sweetened pineapple puree over the surface. Roll in the dough starting from one end.
  9. Transfer the rolled dough with filling into the lightly greased baking tray and form the shape you want it to be (I like circular loaves). Brush the surface with warm sugar syrup.
  10. Bake the bread at 170⁰C for around 30 mins. The time will vary according to your oven.
  11. Let it cool for at least 15 mins before slicing and serving with some margarine.

Pineapple juice

Of course, a post with a recipe for a pineapple cake has to be accompanied by a post on pineapple juice for the fresh fruit juice series of this blog. Rich in manganese, which helps in creating bone and connective tissues, and bromelain which helps in managing pain and inflammation, pineapples are an especially delicious and nutritious fruit.

Pineapple juiceSo go ahead and prepare yourself a glass of pineapple juice by blending ¼ cup of pineapple chunks with a cup of water and a tablespoon of sugar or less and a pinch of salt. 

Pineapple cake

A lovely cake in my mother’s fruit cake series… this weekend, it is a pineapple cake.

pineapple cakePineapple cake

Time taken: 1 ½ hours

Serves 8 – 10

Pineapple cake sliceIngredients:

  • Pineapple – 1 cup, chopped
  • Sugar – ½ cup + pinch
  • Oats – ½ cup
  • All-purpose flour – 1 cup
  • Vegetable margarine – ½ cup
  • Baking soda – ½ tsp
  • Baking powder – 1 tsp
  • Vanilla essence – ½ tsp
  • Pineapple essence or yellow food colouring – ½ tsp


  1. Cook the chopped pineapple with a little sugar in ½ cup of water till the liquid dries up. After the cooked pineapple has cooled, transfer the fruit to a blender and process the fruit.
  2. Whisk the margarine and sugar in a mixing bowl.
  3. Add the ground pineapple and ½ cup of water to the mixing bowl, together with the vanilla essence and pineapple essence or yellow food colour. Stir in the oats. Mix well.
  4. Sift the flour together with the baking powder and baking soda. Fold in the flour into the cake mixture.
  5. Transfer the pineapple cake batter to the baking tray and bake at 170⁰C/ 338⁰F for 30 – 45 mins.
  6. Enjoy a slice of the pineapple cake with some coffee. If possible, do try some of Hansa Ceylon coffee‘s house blend of robusta and arabica beans or dark arabica, my favoured blends of Sri Lanka’s specialty coffee.

Recipe source: Raji Thillainathan.