Pineapple Rosemary Batter Bread is a brioche-like batter bread loaded with candied pineapple and fresh rosemary topped with a sweet glaze with more pineapple and rosemary.

If you love the texture of a yeast bread, but dread the kneading and two long rising times, give this Pineapple Rosemary Batter Bread a try.

pineapple rosemary bread with fresh rosemary and candied pineapple

This bread is light and fluffy and loaded with juicy bits of candied pineapple and bright fresh rosemary for a lovely fruity herbal taste.

While the combination may sound odd at first, pineapple and rosemary are amazing together.

And the icing on the ~~cake~~ -uh- bread is... well, it's the icing which has even more pineapple and rosemary flavor blended in.

What is Batter Bread?

A batter bread is not a quick bread that uses baking powder and or soda for leavening.

It is a yeast bread that is mixed with a mixer instead of kneading. And, it only needs one rising, instead of two like most yeast breads.

The dough/batter is far too soft to knead by hand.

Do you need to proof the yeast?

Technically, no you don't. Instant or rapid rising yeast can be added straight to the batter.

BUT, I always verify my yeast is still active by adding it to warm water with a little sugar before adding to the other ingredients. I have been burned by bad yeast more than once.

More Pineapple Recipes from #OurFamilyTable

Enjoy the tropical taste of pineapple in these delightful recipes from some of my favorite bloggers:

Perfect Pineapple Recipes

Grilled Peach and Pineapple Sangria from Hezzi-D's Books and Cooks
Grilled Pineapple Salsa from Karen's Kitchen Stories
Mango Pineapple Smoothie from Art of Natural Living
Pineapple Coconut Dump Cake from Palatable Pastime
Pineapple Rosemary Bread from That Recipe

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Recipe

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Ingredients

BREAD

1 ¼ cup very warm water (120-130℉)
¼ cup sugar
2 ¼ teaspoons rapid rise yeast (one packet)
3 cups all purpose flour
1 teaspoon salt
1 tablespoon fresh rosemary (finely chopped)
¼ cup butter (melted)
1 egg
1 cup candied pineapple (chopped into ¼ inch pieces)

GLAZE

½ cup powdered sugar
1 teaspoon fresh rosemary
¼ cup candied pineapple
2-3 tablespoons milk

Instructions

Grease the bottom and sides of a 9 x 5 inch loaf pan.
Add yeast and sugar to warm water and let it proof for a few minutes (become frothy - if it doesn't froth your yeast may be too old and your bread won't rise).
Combine 2 cups flour, salt and rosemary in a large bowl.
Add water/yeast mixture, butter and egg. Mix with an electric mixer on medium speed for 3 minutes, scrape bowl frequently.
Add pineapple chunks and remaining cup of flour to form a stiff dough.
Spread batter in pan and shape with floured hands. Cover with plastic wrap sprayed lightly with cooking spray and put in a warm place to rise until doubled, about 1 hour. I like to put mine in an unheated oven with the light on.
Preheat oven to 375℉. Remove plastic wrap from bread. Bake 40-45 minutes, until bread sounds hollow when tapped.
Immediately remove bread from pan and let cool completely on a cooling rack.
In the small bowl of a food processor combine remaining rosemary and pineapple with a few pulses. Add powdered sugar and pulse again until it is mixed and the pieces of pineapple and rosemary are very fine. Add milk a tablespoon at a time until it reaches the desired consistency.
Spread icing on the bread.

Sound fabulous? Share it with other!

More Pineapple Recipes

pineapple slushie on a table with sliced pineapple — Pineapple Slushie

cupcake on a pineapple plate with sprinkles and text overlay "Pineapple cupcakes with coconut icing" — Pineapple Cupcakes

small pineapple tart broken open on a plate with text overlay "feng li su pineapple cakes" — F eng Li Su: Pineapple Cakes

Until next time, happy eating.
~Audrey

Comments

Lori Hart

June 20, 2015 at 9:43 am

Loving your bread idea with this months ingredients. Genius!

- Audrey
  
  June 21, 2015 at 11:25 am
  
  Thanks! I enjoy trying something a little "out there" with the CIC.
Dawn ~ Spatulas On Parade

June 20, 2015 at 10:18 am

Yes please, this bread looks delicious Audrey! I wanted to do bread but it's been so dang hot. Mail me some? LOL

- Audrey
  
  June 21, 2015 at 11:27 am
  
  I got lucky and it was cool the day I made it, and I made it early in the morning so I didn't heat up the whole house.
  
  Wish I could send you some!
Wendy, A Day in the Life on the Farm

June 20, 2015 at 1:12 pm

I was very pleasantly surprised by how well these flavors went together. Your bread turned out lovely and looks delicious.

- Audrey
  
  June 21, 2015 at 11:28 am
  
  I wouldn't have thought to combine them if it hadn't been for the challenge, but I thought they worked great together.
Lauren @ Sew You Think You Can Cook

June 22, 2015 at 8:31 am

I like that you used dried pineapple! It's such a great sweet snack, and I imagine wonderful inside bread.

Kelster

June 24, 2015 at 1:03 am

I'm currently obsessed with batter bread. I can't wait to recreate this. Love it!

Winnie

June 28, 2015 at 3:20 am

Fantastic bread! I think the idea of adding dried pineapples is wonderful! Totally new to me 🙂

AJ @ Aspen Jay

June 29, 2015 at 12:49 pm

Wow Audrey, I would have never thought of putting pineapple and rosemary in a bread. Where did you get those tortia bread pans? Those were perfect for this bread! Love it! Thanks for linking up at the TALENTED TUESDAY link party!
Cheers!
AJ