This easy and delicious pineapple quick bread is moist, flavorful, and perfect for breakfast, brunch, or a sweet treat anytime. No yeast required!
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 (20 ounce) can crushed pineapple, drained well (reserve juice if desired)
- 1/2 cup chopped walnuts or pecans (optional)
Instructions:
- Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in the drained crushed pineapple and nuts (if using).
- 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.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Optional Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons reserved pineapple juice (or milk)
Whisk together powdered sugar and pineapple juice (or milk) until smooth. Drizzle over cooled bread.
Tips and Variations:
- Be sure to drain the crushed pineapple very well, or your bread will be soggy.
- You can substitute other nuts, like macadamia nuts, for the walnuts or pecans.
- For a richer flavor, use brown sugar instead of granulated sugar.
- Add 1/2 teaspoon of ground cinnamon to the dry ingredients for a warm spice flavor.
- Store leftover bread in an airtight container at room temperature for up to 3 days.
Enjoy your delicious pineapple quick bread!