Description
Delightful pineapple quick bread brings tropical sweetness to your kitchen table. Moist crumb and simple preparation make this recipe a perfect companion for morning coffee or afternoon snack.
Ingredients
Scale
- 2 large eggs
- 1 ½ cups all-purpose flour
- 1 cup crushed pineapple (drained, liquid reserved)
- ½ cup butter (softened)
- ¼ cup granulated sugar
- ¼ cup pineapple liquid (from crushed pineapple can)
- 2 tsp baking powder
- 2 tbsp milk
- ⅛ tsp salt
Glaze:
- 1 cup confectioners sugar
- 2 tbsp pineapple liquid (from crushed pineapple can)
- 1 tsp vanilla extract
Instructions
- Prepare the oven by heating to 350°F, ensuring a consistent temperature for optimal baking.
- Sift flour, salt, and baking powder together in a medium bowl to eliminate potential lumps and create a uniform dry mixture.
- Cream softened butter and granulated sugar in a separate bowl until the mixture becomes light and fluffy.
- Incorporate eggs into the butter-sugar blend, mixing until completely integrated and smooth.
- Alternate adding the reserved pineapple liquid and dry ingredients into the mixture, stirring gently to maintain a smooth batter consistency.
- Pour milk into the batter, stirring until well combined.
- Fold crushed pineapple into the mixture, distributing evenly throughout the batter.
- Grease a loaf pan thoroughly and pour the batter, spreading it evenly to ensure uniform baking.
- Place the pan in the preheated oven and bake for 50-55 minutes, checking doneness by inserting a skewer into the center – it should come out clean.
- Remove from oven and let the bread rest in the pan for 10-15 minutes to stabilize its structure.
- Carefully transfer the loaf to a cooling rack and allow it to cool completely.
- Prepare the glaze by mixing ingredients until smooth and glossy.
- Once the bread has cooled, drizzle the glaze over the top, allowing it to set before slicing and serving.
Notes
- Test pineapple’s ripeness by gently pulling a center leaf; if it comes out easily, the fruit is perfectly ripe and sweet for the bread.
- Drain pineapple thoroughly to prevent excess moisture from making the bread soggy or dense during baking.
- Consider toasting chopped nuts like pecans or walnuts and folding them into the batter for added crunch and nutty depth.
- For a gluten-free version, substitute all-purpose flour with a high-quality gluten-free blend and add xanthan gum for better texture and binding.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 220 kcal
- Sugar: 20 g
- Sodium: 210 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.3 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg