This recipe only lasted 30 mins in my house
Pineapple quick bread offers a burst of tropical flavor in every bite. Its moist crumb and sweet, tangy notes make it an ideal choice for breakfast, brunch, or a satisfying snack anytime. Below, you’ll find a simple recipe to make this delicious bread from scratch, plus some ideas to personalize it to your liking.
Pineapple Quick Bread
Ingredients:
| Ingredient | Amount |
|---|---|
| Salt | ⅛ tsp |
| Butter, softened | ½ cup |
| Crushed pineapple, drained | 1 cup |
| Large eggs | 2 |
| All-purpose flour | 1 ½ cups |
| Reserved pineapple juice | ¼ cup |
| Granulated sugar | ¼ cup |
| Milk | 2 tbsp |
| Baking powder | 2 tsp |
For the Glaze:
| Ingredient | Amount |
|---|---|
| Reserved pineapple juice | 2 tbsp |
| Confectioners’ sugar | 1 cup |
| Vanilla extract | 1 tsp |
Instructions:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, whisk together the flour, salt, and baking powder to ensure even mixing.
- In another bowl, cream the softened butter and granulated sugar until smooth and fluffy.
- Beat in the eggs one at a time until fully combined.
- Slowly add the reserved ¼ cup pineapple juice alternated with the dry ingredients, mixing until just incorporated.
- Stir in the milk.
- Gently fold the drained crushed pineapple into the batter.
- Pour the batter into a greased loaf pan and smooth the top evenly.
- Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
- Meanwhile, prepare the glaze by whisking together the reserved pineapple juice, confectioners’ sugar, and vanilla extract until smooth.
- Drizzle the glaze over the cooled bread and allow it to set before slicing and serving.
