A moist and flavorful quick bread, perfect for breakfast or a sweet snack. The crushed pineapple adds a lovely tropical sweetness and keeps the bread incredibly tender.
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 (8-ounce) can crushed pineapple, undrained
- 1/2 cup chopped nuts (walnuts or pecans, optional)
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 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 Pineapple: Stir in the undrained crushed pineapple.
- Add Nuts (Optional): If desired, stir in the chopped nuts.
- Bake: Pour the batter into the prepared loaf pan and 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 transferring it to a wire rack to cool completely.
- Slice and Serve: Slice and enjoy your delicious Pineapple Quick Bread!