This moist and flavorful quick bread is packed with the sweet tang of pineapple. It’s perfect for breakfast, brunch, or a sweet snack.
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 (8-ounce) can crushed pineapple, undrained
- 1/2 cup chopped walnuts or pecans (optional)
- Optional Glaze:
- 1 cup powdered sugar
- 2-3 Tablespoons Pineapple juice or milk.
Instructions:
- Preheat and Prepare:
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×5 inch loaf pan.
- Combine Dry Ingredients:
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
- Cream Butter and Sugar:
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add Eggs and Vanilla:
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Combine Wet and Dry:
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Add in the can of crushed pinapple, undrained. Mix untill just combined.
- If using nuts, gently fold them in.
- Bake:
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool:
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Optional Glaze:
- In a small bowl, whisk together powdered sugar and pineapple juice or milk until a smooth glaze forms. Drizzle over the cooled bread.
Tips and Notes:
- For a more intense pineapple flavor, you can add a few drops of pineapple extract.
- Ensure your butter is softened to room temperature for easier creaming.
- Do not overmix the batter, as this can result in a tough bread.
- It is very important to use the crushed pineapple undrained, the liquid adds to the moiture of the bread.
Enjoy your delicious Pineapple Quick Bread!