Gluten-Free Pineapple Rum Bread

Gluten-Free Pineapple Rum Bread

I’ve been on a sweetbread kick lately. They’re a lot more appetizing in the morning than a bowl of hot oatmeal, especially with some cool Greek yogurt on the side. At first I had the idea to make a pineapple loaf but quickly realized it needed a little something extra. And what goes better in the Summer with pineapple juice than rum?

Gluten-Free Pineapple Rum Bread Glazing

Make sure you buy crushed pineapple and not diced or rings. You can buy canned pineapple that’s exactly 1 cup; just reserve 1 Tablespoon of juice for the glaze. It’s better to add the glaze while it’s still in the loaf pan so that all of it gets absorbed.

Gluten-Free Pineapple Rum Bread

Prep time: 15 minutes

Cook time: 50 minutes

Ingredients(Makes 1 loaf):

  • 1 1/2 cups chickpea flour
  • 6 Tablespoons coconut flour
  • 3/4 teaspoon baking soda
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 3 eggs
  • 1/4 cup vegetable oil
  • 1 cup pineapple chunks with juice, 1 Tablespoon of juice reserved
  • 1/4 cup + 1 Tablespoon rum
  • 1/2 cup powdered sugar

Gluten-Free Pineapple Rum Bread Ingredients

Method:

  1. Preheat your oven to 350 degrees.
  2. In a large bowl, mix together the chickpea flour, coconut flour, baking soda, sugar, and brown sugar.
  3. Beat in the eggs, vegetable oil, pineapple chunks, and 1/4 cup of rum until the batter comes together.
  4. Grease an 8-inch loaf pan. Pour the batter in and gently shake it to level out.
  5. Bake for 50 minutes or until the center has set.
  6. Remove the loaf from the oven and let it rest.
  7. In a small bowl, beat together the powdered sugar, 1 Tablespoon of rum and 1 Tablespoon of pineapple juice until the sugar dissolves.
  8. Poke the top of the loaf multiple times with a toothpick and pour the glaze on top. Let the loaf set for another 2 hours until the glaze has been absorbed.
  9. Slice and serve at room temperature. Keep refrigerated when not enjoying.

Gluten-Free Pineapple Rum Bread Serving

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6 Responses to Gluten-Free Pineapple Rum Bread
  1. Vera Zecevic – Cupcakes Garden
    June 25, 2013 | 5:39 pm

    Pineapple and rum sounds great together, this bread look so tasty!

  2. Gabby
    March 24, 2014 | 6:15 pm

    Hi there,
    Can I use chickpeas in can instead of the flour ?
    I have 2 can of chickpeas with net wt 15.5 oz each.
    Thanks.

    • Wannabe Chef
      March 24, 2014 | 6:58 pm

      Unfortunately not for this recipe. Chickpea flour acts very differently than canned chickpeas.

  3. Shel
    April 19, 2014 | 6:06 pm

    Can I use another type of alcohol such as brandy or whiskey?

    • Wannabe Chef
      April 19, 2014 | 7:21 pm

      Yep you can use any alcohol as long as you think the flavor will work well with the pineapple.

  4. Shel
    April 22, 2014 | 12:23 pm

    Thank you for your response. I ended up using a 1/4 c. of peach schnapps. I am trying to cut my sugar intake and have been using coconut palm sugar, so I only used a 1/4 c. of the palm sugar along with being gf and subbing the flours for gf flours. I used coconut oil and also added 1/4 c. of unsweetened coconut flakes. It was delish!! It’s a keeper!!

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