This moist and flavorful quick bread is packed with the sweet and tropical taste of pineapple. It’s easy to make and perfect for breakfast, brunch, or a sweet snack.
Ingredients:
- For the Bread:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 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 (8 ounce) can crushed pineapple, undrained
- For the Glaze (Optional):
- 1 cup powdered sugar
- 2-3 tablespoons pineapple juice (from the can)
- 1 tablespoon melted butter
- For Topping (Optional):
- Pineapple chunks
Instructions:
- Prepare the Bread Batter:
- Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the crushed pineapple (with its juice) until well blended.
- Bake the Bread:
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a toothpick 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.
- Prepare the Glaze (Optional):
- In a small bowl, whisk together powdered sugar, pineapple juice, and melted butter until smooth. Add more pineapple juice if needed to achieve a drizzling consistency.
- Glaze and Top (Optional):
- Drizzle the glaze over the cooled bread.
- If desired, arrange pineapple chunks on top of the glaze.
- Serve: Slice and serve the Pineapple Quick Bread.
Tips and Variations:
- Brown Sugar: You can use brown sugar instead of granulated sugar for a richer flavor.
- Coconut: Add 1/2 cup of shredded coconut to the batter for a tropical twist.
- Nuts: Add chopped nuts like walnuts or pecans to the batter for added texture.
- Spices: Add a pinch of cinnamon or nutmeg to the batter for a warm, spiced flavor.
- Make-Ahead: This bread can be made ahead of time and stored in an airtight container at room temperature for up to 3 days.
- Freezing: You can freeze the bread for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil. Thaw overnight in the refrigerator before serving.
Enjoy your delicious Pineapple Quick Bread!