Cinnamon Swirl Pineapple Bread with Vanilla Glaze Recipe

Cinnamon Swirl Pineapple Bread with Vanilla Glaze Recipe

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This Cinnamon Swirl Pineapple Bread with Vanilla Glaze is a tropical twist on a classic quick bread, combining the juicy sweetness of crushed pineapple with the warm, comforting aroma of cinnamon. The bread is tender and moist, thanks to sour cream and butter in the batter, while the cinnamon-sugar swirl adds a marbled effect and bursts of spice throughout. Finished with a glossy vanilla glaze, this loaf is perfect for breakfast, brunch, or dessert. It’s easy to make, visually stunning, and packed with flavor—ideal for impressing guests or treating yourself to something special.

INGREDIENTS:

For the Bread:

  • 2 cups all-purpose flour
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup sour cream or plain yogurt
  • 1 cup crushed pineapple, drained

For the Cinnamon Swirl:

  • ⅓ cup brown sugar
  • 1 tbsp ground cinnamon

For the Vanilla Glaze:

  • 1 cup powdered sugar
  • 2 tbsp milk
  • ½ tsp vanilla extract

INSTRUCTIONS:

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy—about 2–3 minutes. This step helps create a tender crumb by incorporating air into the batter.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Incorporate Sour Cream and Pineapple: Mix in the sour cream until smooth. Gently fold in the drained crushed pineapple, distributing it evenly throughout the batter.
  6. Prepare Cinnamon Swirl: In a small bowl, combine the brown sugar and cinnamon. This mixture will be layered into the batter to create the swirl.
  7. Layer and Swirl: Pour half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon-sugar mixture over the batter. Use a knife or skewer to gently swirl it into the batter. Repeat with the remaining batter and cinnamon mixture, swirling again.
  8. Bake: Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent with foil during the last 15 minutes.
  9. Cool: Let the bread cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
  10. Make the Glaze: In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Adjust consistency with more milk or sugar as needed.
  11. Glaze and Serve: Once the bread is fully cooled, drizzle the glaze over the top. Let it set before slicing. Serve with tea, coffee, or fresh fruit.

Serving Suggestions & Variations:

  • Add chopped walnuts or pecans for crunch.
  • Use coconut milk in the glaze for a tropical twist.
  • Substitute pineapple with mango or peach for seasonal variation.
  • Toast slices and serve with a dollop of whipped cream or yogurt.

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