This recipe delivers a moist and flavorful quick bread bursting with the sweetness of fresh or canned pineapple.
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 (20 ounce) can crushed pineapple in juice, drained (reserve 1/4 cup juice)
- 1 cup chopped fresh pineapple (optional)
Instructions:
- Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- Combine dry ingredients: In a large bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
- Combine wet ingredients: In a separate bowl, whisk together sugar, melted butter, eggs, vanilla extract, and reserved pineapple juice.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fold in pineapple: Gently fold in the drained crushed pineapple and chopped fresh pineapple (if using).
- Bake: Pour the batter into the prepared loaf pan. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool: Let the bread cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Tips & Variations:
- For extra flavor: Add 1/4 cup chopped pecans or walnuts to the batter.
- Make it sweeter: Increase the sugar to 1 1/4 cups.
- Use coconut: Substitute 1 cup shredded coconut for the chopped pineapple.
- Make muffins: Pour batter into greased muffin tins and bake for 18-20 minutes.
Enjoy your delicious and easy Pineapple Quick Bread!