Passionfruit and pineapple bread

Make your next morning tea one to remember with this passionfruit and pineapple bread recipe. Topped with ricotta, maple syrup and cinnamon, this bread is to be enjoyed in thick slices

  • 15 mins preparation
  • 1 hr cooking
  • Serves 10
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  • 150 gram butter, softened
  • 1 1/4 cup brown sugar
  • 3 eggs
  • 1 teaspoon vanilla essence
  • 2 cup self-raising flour
  • 1 teaspoon ground cinnamon, plus extra to serve
  • 440 gram can crushed pineapple, drained, juice reserved
  • 1/3 cup passionfruit pulp, plus extra to serve
  • 1/4 cup macadamias, chopped
  • 1/4 cup shredded coconut
  • 250 gram ricotta
  • 2 tablespoon maple syrup


  • 1
    Preheat oven to moderate, 180°C. Lightly grease and line a large 12 x 22cm loaf pan.
  • 2
    In a small bowl, using an electric mixer, beat butter and sugar together until creamy. Add eggs, one at a time, beating well after each. Beat in vanilla.
  • 3
    Sift combined flour and cinnamon over. Fold through pineapple, ¼ cup reserved juice and passionfruit.
  • 4
    Spoon mixture into pan. Sprinkle with combined macadamias and coconut. Bake for 1 hour until a skewer inserted comes out clean. Cover with foil if the loaf begins to over-brown.
  • 5
    In a bowl, combine ricotta, maple syrup and extra cinnamon. Serve bread sliced, topped with ricotta and extra passionfruit.