Description
This Pineapple Bread is a moist and flavorful quick bread made with crushed pineapple, butter, and a hint of vanilla glaze. Perfect as a sweet snack or dessert, it combines the tropical tang of pineapple with a tender crumb and a light, sugary glaze topping.
Ingredients
Scale
Main Ingredients
- ⅛ tsp Salt
- ½ cup Butter, softened
- 1 cup Crushed pineapple, drained (reserve liquid separately)
- 2 large Eggs
- 1 ½ cups All-purpose flour
- ¼ cup Pineapple liquid (drained from the crushed pineapple can)
- ¼ cup Sugar
- 2 tbsp Milk
- 2 tsp Baking powder
For the glaze
- 2 tbsp Pineapple liquid (drained from the crushed pineapple can)
- 1 cup Confectioners sugar
- 1 tsp Vanilla extract
Instructions
- Preheat the oven: Heat the oven to 350°F (175°C) to prepare for baking the pineapple bread.
- Sift dry ingredients: In a bowl, sift together the all-purpose flour, salt, and baking powder to ensure even distribution of leavening agents.
- Cream butter and sugar: In a separate mixing bowl, cream the softened butter and sugar together until the mixture is light and fluffy, forming the base of the batter.
- Add eggs: Beat the eggs into the creamed butter and sugar mixture, ensuring they are fully incorporated for a smooth batter.
- Combine wet and dry ingredients: Alternately add the ¼ cup pineapple syrup liquid and the sifted dry ingredients into the butter mixture. Mix gently but thoroughly until fully combined without overmixing.
- Add milk: Stir in the 2 tablespoons of milk to loosen the batter slightly and enhance moisture.
- Fold in pineapple: Carefully fold the drained crushed pineapple into the batter, distributing it evenly without breaking down the fruit too much.
- Prepare the loaf pan: Grease a loaf pan well to prevent sticking, then pour in the batter and spread it evenly within the pan.
- Bake: Bake the bread in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the bread: Allow the bread to cool in the pan for 10-15 minutes before removing it to a cooling rack to cool completely.
- Make and apply glaze: Stir together the glaze ingredients—pineapple liquid, confectioners sugar, and vanilla—until smooth. Pour the glaze over the cooled bread and let it harden slightly before slicing and serving.
Notes
- Ensure pineapple is well drained to avoid making the batter too wet.
- Do not overmix once dry ingredients are added to keep the bread tender.
- Allow the glaze to set before cutting to prevent it from sliding off.
- For a more pronounced pineapple flavor, you can increase the glaze pineapple liquid slightly but adjust sugar to maintain sweetness balance.
- Store leftover bread wrapped at room temperature for up to 3 days or refrigerated for up to a week.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Keywords: pineapple bread, quick bread, tropical dessert, pineapple glaze, moist bread, sweet bread
